Effect of Sodium Lactate on Toxin Production, Spore Germination and Heat Resistance of Proteolytic Clostridium botulinum Strains

Abstract

The effect of sodium lactate and sodium lactate combined with sodium chloride (NaCl) on toxin production by proteolytic strains of Clostridium botulinum was determined in peptone-yeast extract medium, pH 6.1. Both inhibitors were also tested for their effect on thermal destruction of spores. Additionally, the effect of sodium lactate on germination of spores was assessed. The inhibitory effect of sodium lactate was dependent on the applied incubation temperature. The best inhibition was obtained at low temperatures. Toxin production was delayed at 15 and 20°C by sodium lactate concentrations of 2 and 2.5%, respectively. Complete inhibition of toxin production at 15, 20 and 30°C occurred at concentrations of 3, 4 and >4%, respectively. Further, sodium lactate inhibited germination of the C. botulinum spores, which may partially explain the inhibitory effect of sodium lactate on growth and toxin formation. The inhibitory effect of NaCl at concentrations resulting in an identical water activity value as obtained by sodium lactate was negligible, indicating that the inhibitory effect of sodium lactate was not caused by decreasing water activity. No clear synergistic effect of sodium lactate (1.5 or 2.5%) and NaCl (2.1%) was observed.

Development of a Practical Method for Processing of Nitrite-Free Hot Dogs With Emphasis on Evaluation of Physico-Chemical and Microbiological Properties of the Final Product During Refrigeration

“…Houtsma et al . (1994) and Juneja and Thippareddia (2004) reported that growth and toxin production by proteolytic Clostridium botulinum was inhibited by SL in a peptone–yeast extract medium (pH 6.1).…”

Variability in spore germination response by strains of proteolytic Clostridium botulinum types A, B and F

“…However, high concentrations of l ‐lactate may inhibit germination of proteolytic Cl. botulinum (Houtsma et al. 1994).…”

Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs

“…Concerns that sodium nitrite in meat products might result in the formation of carcinogenic N-nitrosamines and other nitrosated products led to extensive research, mainly in N. America and Europe, to try to find alternatives to sodium nitrite and sodium nitrate. Some anti-clostridial activity was identified in potassium sorbate and certain polyphosphates (Ivey et al, 1978;Sofos et al, 1979;Nelson et al, 1983), parabens (Robach and Pierson, 1978;Dymicky and Huhtanen, 1979;Reddy et al, 1982), antioxidants (Robach and Pierson, 1979;Reddy et al, 1982;Pierson and Reddy, 1982), nisin (Scott and Taylor, 1981) and sodium lactate (Maas et al, 1989;Meng and Genigeorgis, 1993;Houtsma et al, 1994) when used in combination with other conditions. Cured meat producers have minimised the risk of formation of nitrosamines by reducing the amount of nitrite used, and eliminating nitrate from most cured products.…”