Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef

Abstract

The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were conducted in which 30 top rounds and 30 top sirloins were injected (110%) to contain (i) 0.5% sodium chloride and 0.4% sodium tripolyphosphate as the control (CNT); (ii) CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or (iii) CNT with 2% buffered vinegar (VIN) in the final product. For the E. coli challenge, muscles were surface inoculated to target 6 log CFU/cm(2). After injection and 10 days of storage in a vacuum package (4°C), one half of each muscle was sampled raw and the other half was cooked to an internal temperature of 60°C with a 12-min hold. For raw samples, a significant reduction of 0.6 and 1.0 log CFU/g of E. coli O157:H7 was observed in both SC + D- and VIN-injected top rounds and sirloins, respectively. All cooked samples were E. coli O157:H7 negative. For psychrotrophic analysis, subprimals were injected and vacuum packaged for 10 days at 0 ± 1°C. After 10 days of storage, steaks were fabricated and placed in aerobic display (4 ± 1°C) for 1, 7, 14, and 21 days. Psychrotrophic organism growth was restricted in SC + D and VIN samples when compared with CNT on all days except day 1. Sodium citrate plus sodium diacetate or buffered vinegar may improve the safety and shelf life of multineedle brine-injected beef.

Antimicrobial susceptibility and internalization ofSalmonellaTyphimurium in vacuum-tumbled marinated beef products

“…; Ponrajan et al . ). Other research has shown that lactic acid significantly reduced E. coli O157:H7 and Salm .…”

Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

“…For buffered vinegar, no research with application to fish meat was found. Nevertheless, it was shown to be effective in inhibiting growth of L. monocytogenes in ready‐to‐eat turkey stored at 4 °C, as well as Salmonella in beef trimmings, E. coli in beef top rounds and sirloins and bacterial growth in vacuum‐packaged chicken thighs . It also controlled germination and outgrowth of C. perfringens spores in turkey roast .…”

“…Antimicrobial synergy has been previously observed in combinations of pure phenolic compounds and organic acids, such as acetic acid that is also recognized as a food additive by the European Union and USA. It is a main active component of vinegar, with known antimicrobial activities when applied to meat products, but with limited use due to its negative effect on physical and sensory characteristics, in particular protein denaturation, textural changes, vinegar taste and discolouration . Vinegar is buffered using sodium‐ or potassium‐based alkali to raise its pH and to diminish its negative effects on foods …”

Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment

“…[10] Ponrajan et al have found that SC plus sodium diacetate or buffered vinegar have good antimicrobial effects. [11] Compared with high temperature, alkali stress or NaCl stress, AO treatment of beef surface microorganisms could reduce the survival rate of pathogenic bacteria, and was less harmful to food safety than lethal heat treatments. [12] AO also can be used as a spray chill intervention to enhance the safety of beef.…”