Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°C

Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum‐Packaged Pork Chops

“…All the above indicated that the main antibacterial effect in this study was attributable to potassium sorbate. This was confirmed by the lack of improvement (P>O.O5) in bacteriostatic and/or bactericidal activity of sorbate when combined with sodium acetate and sodium chloride (treatment 7, Tables 1 and 2), a result contrary to that reported by Kondaiah et al (1985) for fresh beef. Further, the antimicrobial effectiveness of sorbate was reduced (PcO.05) in the presence of phosphates despite increased solution uptake, -and thus increased sorbate absorption, induced by phosphates in pork chops (Table 4).…”

“…Myers et al (1983) reported that 5% or 10% potassium sorbate solutions, used as a spray or dip for vacuum-packaged pork roasts stored at 5°C for 21 days, resulted in 97-99% reduction in psychrotrophic bacteria compared with untreated controls that were not sprayed or dipped. Kondaiah et al (1985) showed thit a solution of 10% potassium sorbate in combination with 10% sodium acetate, 10% sodium citrate and 5% NaCl significantly reduced the growth of Eschetichia co/i, Staphylococcus aureus, Streptococcus faecalis and Clostridium perfringens inoculated on unchilled fresh beef held at 20°C and 30°C. Zamora and Zaritzky (1987) investigated the inhibitory activity of potassium sorbate on microorganisms growing on refrigerated fresh beef.…”

Microbiological and Some Physical and Chemical Changes in Vacuum‐Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate

“…S), which were unable to grow throughout the 1Zweek experimental period in KSP-treated steaks. In contrast, Enterobacteriuceae in steaks from all other treatments and control reached values as high as log,, 5.5-6.0 colony-forming units (CFU)/cmZ after only 5 wk of refrigerated storage at 2-4"C. These results were in agreement with those in earlier studies by To and Robach (1980a,b) in turkey, by Kondaiah et al (1985), who successfully used sorbate/citrate/ acetate/NaCl mixtures as antimicrobials in fresh beef, and by Mendonca et al (1989), who tested the KSP treatment in pork chops and concluded that potassium sorbate was the inhibitory substance in the mix. In that study, potassium sorbate solutions, with or without phosphates, sodium chloride or sodium acetate were equally effective in inhibiting growth of Enterobacteriaceae and spoilage microorganisms in fresh, vacuumpackaged pork chops but had detrimental effects on meat color unless phosphates were present.…”

The Effects of Potassium Sorbate and Lactic Acid on the Shelf-Life of Vacuum-Packed Chicken Meats

“…Toward the end of the storage period, coliform counts in both legs and breasts of the PS group were lower (P < .05) than for the LA group. The inhibitory effect of PS on Escherichia coli has been observed by Kondaiah et al (1985) and by Mendonca et al (1989). Decontamination of pork liver with LA has been shown to result in the reduction of the number of genera of Enterobacteriaceae (Woolthuis et al, 1984).…”