Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature

Dubal, Z. B.; Paturkar, A. M.; Waskar, V. S.; Zende, R. J.; Latha, C.; Rawool, Deepak B.; Kadam, Mahesh M.

doi:10.1016/j.meatsci.2003.08.004

Cited by 82 publications

(65 citation statements)

References 9 publications

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“…Anderson and Marshall [66] found that the combination of lactic and acetic acid in concentration of 100% was most effective in reducing spoilage bacteria. Dubal et al [51] reported that when goat or sheep meat was spray-washed with 2% lactic acid and stored at refrigeration temperature of 5-7°C, the shelf-life of acid treated samples was increased to 8 and 11 days as against 3 days in untreated samples and complete spoilage changes with greenish discolouration and putrid odour were noticed in untreated samples on 6th day with corresponding increases in total plate counts to 7.32±0.28, 6.93±0.73 and 7.55±0.76 log cfu g −1 . the salts of this acid such as sodium lactate has been used for several years in the field of meat sciences due to its ability to increase flavour, shelf-life and the microbiological safety of these products.…”

Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

“…The application of food acids such as citric, lactic and acetic (organic acids rinses) as a single or in combination have been shown to be effective in reducing both spoilage and pathogenic microorganisms [50] . Researchers [51] treated fresh sheep/goat meat using spray washed method with 2% lactic acid and 1.5% acetic +1.5% propionic acid combination decreased viable count (TVC) of the treated meat samples by about 0.52 and 1.16 log units with marginal changes in colour and odour . The authors found that spoilage organisms were highly sensitive to acid combination treatment as compared to lactic acid alone.…”

Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

See 1 more Smart Citation

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach.

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Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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“…Several investigations have demonstrated bacteriostatic effect of lactic acid on L. monocytogenes in meat and meat products (Greer & Dilts, 1995;Samelis et al, 2001;Dubal et al, 2004) and the combination of lactic acid and another preservatives, such as nisin solution, reduces the microbiological contamination in read meat carcasses (De Martinez et al, 2002) and raw beef (Ariyapitipun et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of nisin, lactic acid and modified atmosphere packaging on the survival of Listeria monocytogenes in raw ground pork

López-Mendoza¹,

Ruiz

Mata

2007

Int J of Food Sci Tech

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SummaryThe individual and combined antilisterial efficiency of nisin, lactic acid and modified atmosphere packaging (MAP) was investigated. Raw ground pork was inoculated with a strain of Listeria monocytogenes and samples were distributed into twelve lots. Half of the lots were stored aerobically and the other six lots were packaged using the MAP. A different combination of nisin (N) and/or lactic acid (LA) was added to each lot (300 ppm N, 500 ppm N; 2% LA; 300 ppm N and 2% LA; 500 ppm N and 2% LA). All samples were stored at 4°C for 21 days (samples with MAP) or 7 days (samples stored aerobically). The inactivation of L. monocytogenes in samples stored aerobically was attained mainly with the combination of 500 ppm N + LA; however, in samples with MAP, the L. monocytogenes population decreased 3.45 log with the addition of LA, and the combination N + LA increased the inactivation other 0.5 log.

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“…Beberapa senyawa yang diisolasi dari buah-buahan, rempah-rempah, minyak biji, dan sayur-sayuran telah dipelajari untuk dapat menghasilkan efek bakteriostatik atau bakterisidal terhadap L. monocytogenes. Namun demikian, sifat-sifat antilisteria dari senyawa-senyawa atau ingridien antimikroba yang digunakan tersebut sangat bervariasi tergantung kepada variasi kadar lemak, protein, pH, aw, dan ingridien lainnya yang ditambahkan 33,34,35 .…”

Section: Jumlah Awal L Monocytogenes Pada Dagingunclassified

EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

Widaningrum¹,

Miskiyah²,

Juniawati³

2017

Jurnal Pasca

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ABSTRAKPenyediaan pengawet alami untuk meningkatkan umur simpan daging ayam merupakan tantangan tersendiri, ditengah maraknya penggunaan pengawet kimia saat ini. Permasalahan kontaminan mikroba telah menjadi perhatian banyak kalangan baik pemerintah, pelaku usaha, konsumen, maupun pemerhati kesehatan. Asam asetat yang dikenal sebagai cuka memiliki sifat sebagai antimikroba, disebabkan kemampuannya menurunkan pH dan menyebabkan instabilitas membran sel pada bakteri patogen. Tulisan ini bertujuan mengkaji pembuatan asam asetat (cuka) dari kulit pisang dan air kelapa sebagai pengawet alami serta mengetahui pengaruh aplikasinya pada penghambatan pertumbuhan mikroba Listeria monocytogenes pada daging ayam. Penelitian didesain menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu 1. Faktor jenis cuka (cuka kulit pisang, cuka air kelapa, asam asetat komersial, dan asam laktat komersial) dan 2. Suhu penyimpanan (suhu ruang dan suhu 5-7°C) masing-masing diulang tiga kali. Daging ayam yang telah diberi perlakuan perendaman asam kemudian disimpan di suhu ruang dan suhu dingin. Hasil penelitian menunjukkan bahwa cuka kulit pisang dan air kelapa mampu menghambat pertumbuhan bakteri uji L. monocytogenes pada daging ayam yang disimpan pada suhu ruang lebih efektif (5-6 log CFU/g) dibandingkan asam asetat komersial dan asam laktat komersial (7-8 log CFU/g), selama 24 jam penyimpanan. Pada daging ayam yang disimpan di suhu dingin, cuka kulit pisang dan air kelapa memiliki kemampuan yang hampir sama dengan asam asetat komersial pada penyimpanan selama 12 hari (5,34 log CFU/g). Cuka kulit pisang paling efektif untuk digunakan sebagai pengawet daging ayam pada penyimpanan suhu dingin. Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as vinegar) has properties as an antimicrobial, due to its ability to lower the pH and causing instability in the cell membrane of pathogenic bacteria. This paper aimed to assess the manufacture of vinegar from banana peel and coconut water as potentially natural preservative, and its application to determine the effect of microbial growth inhibition of Listeria monocytogenes in chicken meat. The study was designed using a randomized factorial design with 2 factors: 1. Types of vinegar (banana peel, coconut water, commercial acetic acid and commercial lactic acid) and 2. Storage temperature (room temperature and refrigerated temperature 5-7° C), each were repeated three times. Chicken meat that has been treated with acid soaking then stored at room temperature and cold temperatures. The results showed that banana peel and coconut water vinegar inhibit the growth of testing bacteria L. monocytogenes in chicken meat stored at room temperature more effective (5-6 log CFU/g) than the commercial acetic acid and commercial lactic acid (7-8 log CFU/g), for 24 hours storage. In chicken meat stored in co...

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Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature

Cited by 82 publications

References 9 publications

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Combined effects of nisin, lactic acid and modified atmosphere packaging on the survival of Listeria monocytogenes in raw ground pork

EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

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