Organic acids as antimicrobials to control Salmonella in meat and poultry products

Mani‐López, Emma; García, H.S.; López‐Malo, Aurelio

doi:10.1016/j.foodres.2011.04.043

Cited by 478 publications

(292 citation statements)

References 103 publications

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“…More acidic beverage had higher inhibition zones (Table 4), which proves that the intensity of the antimicrobial activity of kombucha is directly related to the concentration of acetic acid. Acetic acid, as well as other organic acids, can infl uence the antimicrobial activity by two primary mechanisms: by cytoplasmic acidifi cation and by accumulation of the dissociated acid anion to toxic levels (58). Studies of the antimicrobial activity of kombucha made from sweetened black tea, green tea, and winter savory tea also indicated that acetic acid is the main antimicrobial agent (57,59).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

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Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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“…Meat spoilage can occurs as a result of metabolic activity of microorganisms which are introduced on meat surface right after slaughtering. The presence of microbial flora on meat surface depends upon various factors including meat characteristics (residual glucose, pH), environmental conditions (temperature, atmosphere), type of packaging, initial microbial load and bacterial ability to grow (Mani-Lopez et al 2012). Considering the microbes, the incidence of Salmonella spp.…”

Section: Chemical Intervention Technologiesmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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“…Badania dotyczące unieszkodliwiania pałe-czek Salmonella były prowadzone przy użyciu wielu metod z użyciem rozmaitych związków chemicznych, m.in. kwasów organicznych (11). Nie wszystkie z tych metod okazały się skuteczne.…”

Section: Praca Oryginalnaunclassified

“…Przeciwdrobnoustrojowe działanie kwasu mlekowego spowodowane jest obecnością zdysocjowanych cząsteczek oraz niskim pH kwasów. Przypuszcza się, że stosowanie kwasu mlekowego hamuje rozwój drobnoustrojów poprzez zmniejszenie pH środowiska, zakłócenie transportu błonowego i/lub przepuszczalności błony komór-kowej, akumulację anionów lub zmniejszenie wewnątrzkomórkowego pH poprzez dysocjację jonów wodoru z kwasu (11). Jednak mechanizm działania kwasu mlekowego na bakterie nie jest w pełni poznany.…”

Section: Wyniki I Omówienieunclassified

Influence of lactic acid on the survival of Salmonella on poultry carcass surfaces

Radkowski¹,

Zdrodowska²,

Gomółka-Pawlicka³

2018

Medycyna Weterynaryjna

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The aim of this study was to determine the influence of Salmonella by different lactic acid concentrations in microbiological media and on the surfaces of the chicken carcasses. Contamination of samples were used strains: Salmonella Enteritidis, Salmonella Typhimurium , Salmonella Hadar, Salmonella Infantis and Salmonella Virchow. Each strain from each dilution was placed on nutrient agar without the addition of chemical substances (the control), and on nutrient agar with various amounts of substances added 0,02%, 0,05%, 0,1%, 0,25%, 0,5%, 1%, 2% solutions of lactic acid. A concentration of up to 0.02% of lactic acid did not have a significant effect on the quantitative growth of Salmonella spp. .Lactic acid, starting from the con-centration of 0.1 %, completely inhibits growth of all the studied strains of Salmonella. 150 samples from broiler chicken breasts, was immersed for 2 minutes in 80 ml of Salmonella suspension containing 107 CFU. The sam-ples were then transferred to sterile beakers with 250 ml of 2% and 5% solutions of lactic acid for a period of 5 minutes. At a lactic acid concentration of 2%, the number of Salmonella, compared to the control, reductions ranging from 0,18 to 1,21 log. At the lactic acid concentration of 5%, the number of Salmonella, compared to the control, reductions ranging for from 2,69 log to 3,67 log. .

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Organic acids as antimicrobials to control Salmonella in meat and poultry products

Cited by 478 publications

References 103 publications

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Influence of lactic acid on the survival of Salmonella on poultry carcass surfaces

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