Inhibition of Listeria monocytogenes by Sodium Diacetate and Sodium Lactate on Wieners and Cooked Bratwurst
- 1 January 2002
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 65 (1) , 116-123
- https://doi.org/10.4315/0362-028x-65.1.116
Abstract
The inhibition of Listeria monocytogenes by sodium lactate and sodium diacetate was evaluated for wieners containing pork, turkey, and beef and for cooked bratwurst containing beef and pork. Both products were supplied by commercial manufacturers. Treated products were surface-inoculated with 105 CFU of L. monocytogenes per package and vacuum-packed in gas-impermeable pouches. Wieners were stored for 60 days at 4.5°C, and bratwurst were stored for 84 days at 3 and 7°C. A surface treatment that consisted of dipping wieners into solutions containing ≤6% lactate and ≤3% diacetate for 5 s did not delay pathogen growth compared with that for untreated wieners. In additional trials, the antilisterial activity of lactate and diacetate in wiener and bratwurst formulations was evaluated. Lactate levels ranged from 1.32 to 3.4%, and diacetate was evaluated at 0.1 and 0.25%. The growth of L. monocytogenes was delayed for 4 and 12 weeks at 7 and 3°C, respectively, on uncured, unsmoked bratwurst formulated with 3.4% l...Keywords
This publication has 23 references indexed in Scilit:
- Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validationInternational Journal of Food Microbiology, 2000
- Minimum Inhibitory Concentration (MIC) of Sodium Lactate and Sodium Chloride for Spoilage Organisms and Pathogens at Different pH Values and TemperaturesJournal of Food Protection, 1996
- Growth ofListeria monocytogeneson sliced cooked meat productsFood Microbiology, 1996
- Factors Influencing the Survival and Growth of Listeria monocytogenes on the Surface of Canadian Retail WienersJournal of Food Protection, 1994
- Presence and growth of Listeria monocytogenes in naturally-contaminated meatsInternational Journal of Food Microbiology, 1994
- Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculumInternational Journal of Food Microbiology, 1993
- INHIBITION OF LISTERIA MONOCYTOGENES BY LIQUID SMOKE AND ISOEUGENOL, A PHENOLIC COMPONENT FOUND IN SMOKEJournal of Food Safety, 1992
- The Fate of Listeria Monocytogenes in Fermented Sausages and in Vacuum-Packaged FrankfurtersJournal of Food Protection, 1991
- Antimicrobial activity of sodium lactateFood Microbiology, 1990
- Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenesJournal of Food Protection, 1989