Microbiological Characteristics of Enhancement Solutions

Abstract

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

“…They concluded that diacetate and lactate appeared to be synergistic resulting in greater antimicrobial action than can be achieved with either additive by itself. However Wicklund et al [25] found that addition of both lactate and diacetate to a salt/phosphate enhancement solution resulted in the greatest reduction of E. coli K12, followed by lactate. Many researchers [26][27][28][29] suggested that to improve the microbiological quality of the meat by application of anti-microbial which result in:…”

EFFECT OF HIGH‐INTENSITY PULSED ELECTRIC FIELDS ON SURVIVAL OF ESCHERICHIA COLI K‐12 SUSPENDED IN MEAT INJECTION SOLUTIONS

“…E. coli K‐12 showed a very low susceptibility at the minimal exposure time to the enhancement solution, with or without sodium lactate, prior to the PEF treatment (data not shown). The susceptibility of E. coli to enhancement solutions with or without sodium lactate has already been reported by Wicklund et al. (2005).…”

“…McWilliam and Stewart (2002) found no antimicrobial activity of 1.12% lactic acid on two E. coli strains after 8 h of treatment at 5C, a temperature used during processing in meat plants. In another study, Wicklund et al. (2005) detected less than 1 log reduction of Escherichia coli K‐12 in enhancement solutions containing 3% sodium lactate, after 1 min at 4C.…”

Effects of Shelf‐Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip Steaks

“…Sodium diacetate in conjunction with sodium lactate has been shown to have a synergistic effect on controlling the growth of Listeria monocytogenes in vacuum‐packed cervelat sausage and cooked ham (Blom and others 1997). In a recent study, an enhancement solution containing sodium diacetate and sodium lactate inoculated with 6 log 10 CFU/mL E. coli K12 was found to produce the greatest reduction in viable cell counts, followed by an enhancement solution containing lactate alone, when compared to a typical salt and phosphate solution and water (Wicklund and others 2005).…”