Enhanced inhibition of Listeria monocytogenes and Salmonella enteritidis in meat by combinations of sodium lactate and diacetate
Enhanced inhibition of Listeria monocytogenes and Salmonella enteritidis in meat by combinations of sodium lactate and diacetate
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DOI：
10.4315/0362-028x-64.5.640
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发表时间：
2001-05-01
影响因子：
2
通讯作者：
Shelef, LA
中科院分区：
文献类型：
--
作者：
Mbandi, E;Shelef, LA
乳酸钠（SL）和乙酸钠（SA）的抗微生物活性已得到充分证明，但关于它们的组合或SL和双乙酸钠（SDA）的组合对肉类中单核细胞增生李斯特菌和沙门氏菌的存活和生长的影响的信息有限。SL（1.8%和2.5%）、SDA（0.1%和0.2%）、SA（0.2%）及其组合对L.在无菌粉碎牛肉（pH 6.3，79%水分）中，在5和10 ℃下储存期间，研究了单核细胞增多症和肠道沙门氏菌血清型肠道沙门氏菌。虽然L.在10 ℃的对照样品中，单核细胞增多症比肠道沙门氏菌生长更快，20天后两种病原体的数量从3.5增加到约8.0 log CFU/g。SL（1.8%）降低了两种L.单核细胞增多症和肠道沙门氏菌。SDA（0.2%）对抑制L.在10 ℃下储存25天期间，它引起肠道沙门氏菌初始数量下降超过1 log CFU/g。通过SL和SDA的组合观察到协同作用。2.5%SL与0.2%SDA复配对L.在10 ℃下20天后，对单核细胞增多症和肠道沙门氏菌具有杀菌作用。在5 ℃时，1.8%SL +0.1%SDA对沙门氏菌有抑制作用，冷藏30天后，沙门氏菌数低于10个/g。尽管SA的抑制作用始终显著低于SDA，但其与SL的混合物也表现出对两种病原体的协同活性。2.5% SL和0.2% SDA的组合可以大大提高冷藏和温度滥用即食肉类的安全性。
The antimicrobial activities of sodium lactate (SL) and sodium acetate (SA) are well documented, but there is limited information on the effect of their combination or of the combination of SL and sodium diacetate (SDA) on survival and growth of Listeria monocytogenes and salmonellae in meat. Effects of SL (1.8 and 2.5%), SDA (0.1 and 0.2%), or SA (0.2%) and their combinations on the behavior of L. monocytogenes and Salmonella enterica serovar Enteritidis were investigated in sterile comminuted beef (pH 6.3, 79% moisture) during storage at 5 and 10 degreesC. Although L. monocytogenes grew faster than Salmonella Enteritidis in control samples at 10 degreesC, numbers of both pathogens increased from 3.5 to approximately 8.0 log CFU/g after 20 days. SL (1.8%) decreased the growth rate of both L. monocytogenes and Salmonella Enteritidis. SDA (0.2%) was more effective than SL in decreasing the growth rate of L. monocytogenes, and it caused a more than 1 log CFU/g decline in initial numbers of Salmonella Enteritidis during storage for 25 days at 10 degreesC. Synergy was observed by combinations of SL and SDA. Combinations of 2.5% SL and 0.2% SDA were bacteriostatic to L. monocytogenes and bactericidal to Salmonella Enteritidis after 20 days at 10 degreesC. At 5 degreesC, a listeriostatic effect was produced by 1.8% SL + 0.1% SDA, whereas numbers of Salmonella Enteritidis were less than 10 cells/g after refrigeration for 30 days. Although SA was consistently and significantly less inhibitory than SDA, its mixtures with SL also demonstrated synergistic activity against both pathogens. Combinations of 2.5% SL and 0.2% SDA can be expected to greatly enhance the safety of refrigerated and temperature-abused ready-to-eat meats.