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Herring fillets were inoculated with Photobacterium phosphoreum and Morganella psychrotolerans, vacuum packed and subjected to high-pressure processing (HPP) treatment (100, 200, 300, and 500 MPa for 5 min) or left untreated as controls. The samples were stored at 4 ± 1 °C up to 21 days, and subjected to microbial quality evaluation. The results revealed that 500 MPa pressure treatment significantly (p .05) affect the microbial growth of vacuum-packed herring fillets, but further higher pressure levels (300–500 MPa) were effective to inhibit the growth of microorganisms. Overall, the findings of this study suggested that HPP application of 300 MPa and above could help to industry for commercial production of microbiologically free fish and fish products. © 2018 Wiley Periodicals, Inc, Deutscher Akademischer Austauschdienst Deutscher Akademischer Austauschdienst, Deutscher Akademischer Austauschdienst; Scientific and Technological Research Council of Turkey, This research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) and Deutscher Akademischer Austauschdienst (DAAD). The authors thank to the management and the staff of Deutsches Institut für Lebensmitteltechnik (German Institute of Food Technologies) for providing opportunity to work and infrastructure.

Inhibition effects of several combinations of sodium lactate (SL), sodium acetate, sodium diacetate (SDA) on the growth of Listeria monocytogenes and Salmonella enterica serotype Enteritidis were investigated in minced beef. The samples inoculated with 4.60 log cfu/g of Salmonella enteritidis and 4.70 log cfu/g of L. monocytogenes were treated with sodium salts and their combinations and stored at 4C. Sodium salts decreased the growth rate of S. enterica serotype Enteritidis. Combinations of the salts were bactericidal to S. enterica serotype Enteritidis but the growth of L. monocytogenes was delayed only by using the combination of 2.5% SL and 0.2% SDA.

Beef samples were cut into the pieces and treated with solutions of 1.8 and 2.5% sodium lactate (SL), 0.1% sodium acetate (SA), 0.1 and 0.2% sodium diacetate (SDA) and their combinations, packed under vacuum and stored in a refrigerator at 4C. Microbiological quality of the samples was investigated during their storage for 21 days. Sodium salts and their combinations significantly (P < 0.05) affected the aerobic plate count (APC). Although growth of lactic acid bacteria (LAB), psychrotrophs and coliforms was delayed in treated samples, they were not completely inhibited. The most effective treatment to delay the growth of microorganisms was the combination of 2.5% SL + 0.2% SDA. The count of bacteria of the samples reached and exceeded the spoilage limit (10 7 -10 8 log cfu/g) after 14 days at 4C.