Effects of pH and agitation on the growth of Listeria monocytogenes Scott A in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10°C

Journal of Food Protection

Volumn 66, Issue 8, 2003, Pages 1469-1473

  Yoon, K S ^a   Burnette, C N ^a   Whiting, R C ^b  

^a UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA; LISTERIA MONOCYTOGENES;

EID: 0041475990     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.8.1469     Document Type: Article

References (26)

1. Bedie, G. K., J. Samelis, J. N. Sofos, K. E. Belk. J. A. Scanga, and G. C. Smith. 2001. Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4°C in vacuum packages. J. Food Prot. 64:1949-1955.
2. Blom, H., E. Nerbrink, R. Dainty, T. Hagtvedt, E. Borch, H. Nissen, and T. Nesbakken. 1997. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packaged, sensory-acceptable servelat sausage and cooked ham stored at 4°C. Int. J. Food Microbiol. 38:71-76.
3. Buchanan, R. L., and J. G. Phillips. 1990. Response surface model for predicting the effects of temperature pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Prot. 53:370-376.
4. Cole, M. B., M. V. Jones, and C. Holyoak. 1990. The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. J. Appl. Bacteriol. 69:63-72.
5. Degnan, A. J., C. W. Kaspar, W. T. Otwell, M. L. Tamplin, and J. B. Luchansky. 1994. Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat. Appl. Environ. Microbiol. 60:3198-3203.
6. De Wit, J. C., and F. M. Rombouts. 1990. Antimicrobial activity of sodium lactate. Food Microbiol. 7:113-120.
7. Duffes, F., C. Corre, F. Leroi, X. Dousset, and P. Boyaval. 1999. Inhibition of Listeria monocytogenes by in situ produced and semi-purified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon. J. Food Prot. 62:1394-1403.
8. Food Safety and Inspection Service. 2000. FSIS to increase permissible levels of food ingredients used as antimicrobials and flavoring agents. Fed. Regist. 65:3121-3123.
9. Glass, K. A., D. A. Granberg, A. L. Smith, A. M. Mcnamara, M. Hardin, J. Mattias, K. Ladwig, and E. A. Johnson. 2002. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food Prot. 65:116-123.
10. Gram, L. 2001. Potential hazards in cold smoked fish: Listeria monocytogenes. J. Food Sci. 66(Suppl.):1072-1081.
11. Grau, F. H., K. A. Glass, and M. P. Doyle. 1981. Role of pH, lactate, and anaerobiosis in controlling the growth of some fermentative gram-negative bacteria on beef. Appl. Environ. Microbiol. 42:1043-1050.
12. Islam, M., J. Chen, M. P. Doyle, and M. Chinnan. 2002. Effect of selected generally recognized as safe preservative sprays on growth of Listeria monocytogenes on chicken luncheon meat. J. Food Prot. 65:794-798.
13. Mbandi, E., and L. A. Shelef. 2001. Enhanced inhibition of Listeria monocytogenes and Salmonella Enteritidis in meat by combinations of sodium lactate and diacetate. J. Food Prot. 64:640-644.
14. Nilsson, L. H., H. Huss, and L. Gram. 1997. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere. Int. J. Food Microbiol. 38:217-227.
15. Papadopoulos, L. S., R. K. Miller, G. R. Acuff, A. C. Vanderzant, and H. R. Cross. 1991. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. J. Food Sci. 56:341-347.
16. Pearson, L. J., and E. H. Marth. 1990. Listeria monocytogenes - threat to a safe food supply: a review. J. Dairy Sci. 73:912-928.
17. Pelroy, G. A., M. E. Peterson, P. J. Holland, and M. W. Eklund. 1994. Inhibition of Listeria monocytogenes in cold-process (smoked) salmon by sodium lactate. J. Food Prot. 57:108-113.
18. Pelroy, G. A., M. Peterson, R. Paranjpye, J. Almond, and M. Eklund. 1994. Inhibition of Listeria monocytogenes in cold-process (smoked) salmon by sodium nitrite and packaging method. J. Food Prot. 52:114-119.
19. Podolak, R. K., J. F. Zayas, C. L. Kastner, and D. Y. C. Fung. 1996. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids. J. Food Prot. 59:370-373.
20. Purac America Inc. 2001. Purac Opti.Form Listeria control model™, information sheet. Available at: http://www.purac.com.
21. Samelis, J., G. K. Bedie, J. N. Sofos, K. E. Belk, J. A. Scanga, and G. C. Smith. 2002. Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4C in vacuum packages. J. Food Prot. 65:299-307.
22. Schlyter, J. H., K. A. Glass, J. Loefelholz, A. J. Degnan, and J. B. Luchansky. 1993. The effect of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int. J. Food Microbiol. 19:271-281.
23. Shelef, L. A. 1994. Antimicrobial effects of lactates: a review. J. Food Prot. 57:445-450.
24. Shelef, L. A., and L. Addala. 1994. Inhibition of Listeria monocytogenes and other bacteria by sodium diacetate. J. Food Saf. 14:103-115.
25. Shelef, L. A., and Q. Yang. 1991. Growth suppression of Listeria monocytogenes by lactates in broth, chicken, and beef. J. Food Prot. 54:283-287.
26. Young, K. M., and P. M. Foegeding. 1993. Acetic, lactic and citric acids and pH inhibition of Listeria monocytogenes Scott A and the effect on intracellular pH. J. Appl. Bacteriol. 74:515-520.