Model to Predict Growth/No Growth Interfaces of Enterococcus as A Function of NACl and NANO₂

Abstract

This study developed growth/no growth models to describe the effect of NaNO 2 and NaCl on Enterococcus growth. Enterococcus spp. were incubated in deMan, Rogosa and Sharpe broth formulated with NaNO 2 (0-210 ppm) and NaCl (0-1.75%) at 4-15C up to 1,080 h under aerobic and anaerobic conditions. Growth responses (growth: 1 or no growth: 0) for all the combinations were collected. The growth response data (NaNO 2 3 NaCl 3 storage time) for each temperature and packaging condition were analyzed by logistic regression. The developed model showed that NaNO 2 and NaCl influenced Enterococcus growth, but a combination effect of NaNO 2 and NaCl was observed at 7C and 15C, and at 7C, 10C and 12C under aerobic and anaerobic conditions, respectively. Under the conditions at which a combination effect was observed, the antimicrobial effect of NaNO 2 increased as NaCl concentration increased. Validation showed a high concordance rate (90%). The results indicate that the developed models may be useful for describing the effect of NaNO 2 and NaCl on Enterococcus growth.

Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

“…in processed meat products. Also, Lee et al [ 25 ] showed that the growth of Enterococcus spp. was also inhibited by added NaNO 2 and NaCl.…”