Factors Affecting the Bacteriostatic Action of Sodium Nitrite1

Castellani, A; Niven, C. F.

doi:10.1128/aem.3.3.154-159.1955

Cited by 127 publications

(45 citation statements)

References 5 publications

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“…In the absence of 0, the growth of B. licheniformis, a facultative anaerobe, was curtailed in both broth culture and in luncheon meat by the presence of nitrite. The enhanced inhibitory effect of nitrite under anaerobic conditions has been reported previously (Castellani & Niven 1955). In chubs the effectiveness of this anaerobic-nitrite bacteriostatic interaction must decrease with time, even in the absence of microbial growth, because of chemical breakdown of nitrite and increasing 0, availability within the casing resulting from diffusion through the casing or leakage at the clips and along the seam.…”

Section: Ixscussionmentioning

confidence: 56%

“…The site and rate of growth of a spoilage microflora are determined by the availability of oxygen to those thermoduric micro-organisms that survive the cooking process (Bell & De Lacy 1982). The development of the spoilage microflora in luncheon meat chubs could, at least initially, also be influenced by the presence of residual nitrite (Castellani & Niven 1955;Silliker et al 1958;Pivnik ef al. 1967).…”

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confidence: 99%

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Nitrite loss and spoilage microflora development in chub‐packed luncheon meat

Bell¹,

Lacy²

1983

Journal of Applied Bacteriology

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Residual nitrite was lost from chub-packed luncheon meat during storage through both chemical breakdown and microbial consumption. The relative importance of these mechanisms in this pasteurized product was determined by the speed of development of the spoilage microflora, which is influenced by storage conditions. The nitrite half-life due to chemical loss was 13 d at 25 degrees C and 36 d at 10 degrees C. When microbial growth occurred these half-lives were reduced to 2.6 d and 21 d, respectively. Qualitative differences in the microflora that developed at these two temperatures (denitrifying Bacillus spp. at 25 degrees C and non-denitrifying Streptococcus spp. at 10 degrees C) account for the large temperature effect. Growth of Streptococcus spp. increased the rate of chemical nitrite loss in chubs by reducing the pH value. Nitrite did not inhibit the aerobic growth of either Bacillus or Streptococcus species associated with spoilage but did inhibit the anaerobic growth of Bacillus spp. This bacteriostatic effect of residual nitrite in anaerobic conditions will decrease during storage as nitrite level falls and oxygen penetrates the chub pack. Nitrite-mediated bacteriostasis does not obviate the need for refrigerated storage but does afford a real, if ephemeral, safeguard against spoilage occurring during short periods of temperature abuse.

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Section: Ixscussionmentioning

confidence: 56%

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confidence: 99%

Nitrite loss and spoilage microflora development in chub‐packed luncheon meat

Bell¹,

Lacy²

1983

Journal of Applied Bacteriology

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“…Sodium nitrite therefore is no specific inhibitor of the apyrase system. The nitrite is more effective on other enzyme systems, and in these cases, the p H value under predominant participation of the nitrite ion might be of importance (32,8,7,3,4).…”

Section: Resultsmentioning

confidence: 99%

EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUE^a

Partmann¹

1957

Journal of Food Science

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One of the enzyme systems most essential for living organisms is the apyrase system which hydrolyzes adenosine triphosphate ( ATP) . The ATP splitting mediates the phenomenon of movement, e.g. muscle contraction, constriction of the cell plasma on cell separation, separation of the chromosome deposits in the anaphase of the mitose, etc. (13, 34, 35). This enzyme system seems to be essential for the transfer of energy obtained from metabolism to living structures (30,27). It has been found also in bacteria ( 5 ) and viruses (10).The reactions on which muscular contraction are based can be regarded as going on in two stages: the first step, producing about 10,000 cal/mole ATP (30, 17) and an inorganic phosphate, leads to adenosine diphosphate. I n the skeleton musculature of the vertebrates this reaction is catalyzed mainly by the myosin-adenosine triphosphatase bound to the actomyosin, and partially by the magnesium-activated adenosine triphosphatase of Kielley and Meyerhof (13). In the second step the adenosine diphosphate is dismutated to adenosine monophosphate and -triphosphate by the enzyme myokinase. I n the physiological pH-range between 6 and 7 the musculature can be considered as a specific apyrase system (28,19).The apyrase activity can easily be measured in cross-striated muscle tissue. The time-reaction curve for the ATP split by the musculature shows two different parts, each of which can be considered in approximation as a first order reaction (21).When ATP is added to a suspension of cross-striated muscle fibers in a suitable medium an irreversible contraction of the fragments is obtained (16) ; this can be measured under the microscope (22,23,24).Extensive investigation of the apyrase system has revealed a close correlation between contraction and ATP splitting (36). It was evident that the two methods for measuring enzyme activity and contractility might be used to investigate the effect of adjuncts and freezer storage on foods. I n our opinion a food adjunct cannot be considered physiologically harmless if small quantities of it inhibit the apyrase system of fish or mammal muscular tissue irreversibly.This investigation deals mainly with the effect of sodium nitrite, sodium chloride, and formaldehyde on the apyrase system of white muscle of carp. I n order to support some views of general importance results of freezer storage experiments and artificial ripening of meat are briefly discussed too.

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“…Further, the lower pH and increased partial pressure of carbon dioxide might well have supplementary influences, though this is not proved. Similarly, the tolerance of staphylococci to nitrite is much lower under anaerobic than under aerobic conditions (Castellani & Niven, 1955), and it thus seems probable that at the low oxygen tension and low pH likely in a vacuum pack sufficient nitrite might often be present to prevent their growth.…”

Section: (B) Relation To Food Poisoningmentioning

confidence: 99%

Microbiological Principles in Prepacking Meats

Ingram

1962

Journal of Applied Bacteriology

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Factors Affecting the Bacteriostatic Action of Sodium Nitrite1

Abstract: Sodium nitrite is known to be responsible for the production of the desirable heat-stable pink color in cured meats. It has also been used as an inhibitor of

Cited by 127 publications

References 5 publications

Nitrite loss and spoilage microflora development in chub‐packed luncheon meat

Nitrite loss and spoilage microflora development in chub‐packed luncheon meat

EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUE^a

Microbiological Principles in Prepacking Meats

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Factors Affecting the Bacteriostatic Action of Sodium Nitrite1

Abstract: Sodium nitrite is known to be responsible for the production of the desirable heat-stable pink color in cured meats. It has also been used as an inhibitor of

Cited by 127 publications

References 5 publications

Nitrite loss and spoilage microflora development in chub‐packed luncheon meat

Nitrite loss and spoilage microflora development in chub‐packed luncheon meat

EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUEa

Microbiological Principles in Prepacking Meats

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EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUE^a