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Sodium diacetate is recognized for its high efficiency as a preservative, demonstrating strong antibacterial properties that help extend the shelf life of food products. However, it is still unclear how it influences spores. This research investigated the influence of sodium diacetate on the germination and outgrowth stage in the revival process of Clostridium perfringens (C. perfringens) spores. The germination and outgrowth rate of spores after sodium diacetate treatment were measured. The changes of spore inner membrane were monitored by laser confocal microscope, electron scanning microscope and macromolecular leakage. The interaction between sodium diacetate and DNA was investigated by EB fluorescence probe, and the finding was verified by the outgrowth of spores in ham sausage. An investigation into the effects of sodium diacetate treatment on the biological activity, inner membrane permeability, morphology, and DNA integrity of spores devoid of both the coat and cortex revealed that sodium diacetate significantly hindered the transition of germinated spores into vegetative cells. In the presence of sodium diacetate, C. perfringens spores underwent germination, characterized by the hydrolysis of the spore cortex and the disassembly of the spore coat. As the spores advanced into the outgrowth phase, sodium diacetate penetrated their structure, causing damage to the inner membrane and compromising DNA integrity. Moreover, sodium diacetate was demonstrated to effectively inhibit spore outgrowth in ham sausage. This study provided theoretical guidance and references for the application of sodium diacetate in food to control the germination and outgrowth of spore‐forming bacteria. [ABSTRACT FROM AUTHOR]

Alfalfa (Medicago sativa L.) is a vital source of forage protein for ruminants, yet its ensiling poses challenges due to high buffering capacity and low water-soluble carbohydrates (WSC). This study investigated the impact of sodium diacetate (SDA) on alfalfa silage quality and aerobic stability. SDA was applied at four different rates to wilted alfalfa on a fresh basis: 0 g/kg, 3 g/kg, 5 g/kg, and 7 g/kg, and silages were ensiled in laboratory-scale silos for 45 days, followed by 7 days of aerobic exposure. A 16S rRNA gene sequencing assay using GenomeLab™ GeXP was performed to determine the relationship between dominant isolated lactic acid bacteria species and fermentation characteristics and aerobic stability on silage. The results showed that Lentilolactobacillus brevis, Pediococcus pentosaceus and Enterococcus faecium were the most prevalent bacteria when silos were opened, whereas Weissella paramesenteroides, Bacillus cereus, B. megaterium and Bacillus spp. were most prevalent bacteria after 7 days of aerobic exposure. Dry matter, pH, and WSC content were not affected by SDA, but doses above 5 g/kg induced a homofermentative process, which increased lactic acid concentration and lactic acid to acetic acid ratio, decreased yeast count during aerobic exposure, and improved aerobic stability. These findings offer useful information for optimizing SDA usage in silage, assuring improved quality and longer storage, and thereby improving animal husbandry and sustainable feed practices. [ABSTRACT FROM AUTHOR]

Rye (Secale cereale L.) is a valuable annual forage crop in Korea but there is limited information about the impact of chemical and biological additives on fermentation characteristics of the crop. This experiment was conducted to investigate fermentation dynamics of wilted forage rye treated with the following six additives; control (no additive), sodium diacetate applied at 3 g/kg wilted forage weight (SDA3), 6 g/kg wilted forage weight (SDA6), inoculations (106 CFU/g wilted forage) of Lactobacillus plantarum (LP), L. buchneri (LB), or LP+LB. The ensiled rye sampled at 1, 2, 3, 5, 10, 20, 30, and 45 days indicated that the acidification occurred fast within five days of storage than the rest of the storage period. The microbial inoculants decline the pH of ensiled forage, more rapidly than the control or SDA treated, which accompanied by the decrease of water-soluble carbohydrates and increase of lactic acid. Compared with the control silage, all treatments suppressed ammonia-nitrogen formation below to 35 g/kg DM throughout the sampling period. Suppression of total microbial counting occurred in SDA6, LP, and LP + LB. The lactic acid production rates were generally higher in microbial inoculation treatments. Acetic acid concentration was lowest in the LP-treated silage and highest in the SDA- and LB-treated silages. The in vitro dry matter (DM) digestibility and total digestible nutrients were the highest in the silage treated with SDA (6 g/kg) at day 45 of ensiling. Based on lower ammonia-nitrogen concentrations and higher feed value, ensiling forage rye treated with SDA at 6 g/kg is promising through enhanced silage quality.

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety of acetic acid, calcium acetate and sodium diacetate as technological feed additives (preservatives) for salmonids/fish. The additives are already authorised for use for all animal species other than fish. In previous opinions, the FEEDAP Panel concluded that a maximum concentration of 2,500 mg acetic acid/kg complete feed (or 1,000 mg/L water for drinking) was safe for poultry, pigs and pet animals. Ruminants were considered to exhibit a higher tolerance. Due to lack of data for salmonids, the Panel could not conclude on the safety of acetic acid and its salts for fish. The applicant has provided supplementary information consisting in a tolerance study in Atlantic salmon (Salmo salar) and a literature search to support the safety of acetic acid in fish. Considering all the available information, the FEEDAP Panel concluded that acetic acid (and its salts by analogy) is considered safe for fish up to the maximum recommended supplementation level of 2,500 mg acetic acid/kg complete feed. [ABSTRACT FROM AUTHOR]

This research study was accomplished for the extension of meat-based hamburgers during frozen storage. Control hamburgers were produced at three ground meat concentrations (30, 70, and 90%). Also, potassium lactate (PL) and sodium diacetate (SD) were added to the hamburger by 3% and 0.15%, respectively, to investigate their effects on moisture content, oxidative stability, and microbial growth. The results showed that the addition of PL and SD relatively maintained the moisture especially when meat ground was 70%. On this basis, after 150 days of storage, moisture was 59.70% for the hamburger with 70% compared with 58.56 obtained for the control. Higher oxidative stability was obtained for the hamburger with PL and SD and meat ground of 30% so that peroxide values were 2.49 and 1.97 meq O2/kg, and 1.82 mg and 1.52 MDA/kg respectively for control and sample after 150 days of storage. The addition of PL and SD inhibited the growth of salmonella, limited the E.coli, molds, and yeasts growth. [ABSTRACT FROM AUTHOR]

This study investigates the fabrication of films based on a polymer containing nanoclay, sodium diacetate (SDA), and tert‐butyl hydroquinone (TBHQ) for packaging rainbow trout fillets. The films were prepared by the addition of 2% SDA (SDA film), 2% TBHQ (TBHQ film), and a combination of both (1% SDA + 1% TBHQ) into polyethylene polymer (93.00%) and montmorillonite nanoclay (5.00%). A film lack of nanoclay, SDA, and TBHQ was prepared and considered a control film. A film was also prepared by the addition of 95 g polyethylene + 5 g nanoclay (Nanoclay). Morphological properties of the films were investigated by a scanning electron microscope (SEM). In vitro antioxidant properties and antibacterial activities of the films and their effects as the coating on fish samples were evaluated against Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli. The effects of films on oxidative stability, antibacterial activity, pH, total volatile basic nitrogen (TVBN), and total viable count (TVC) of fish samples were assessed. The SEM results showed the homogenous dispersion of SDA and TBHQ into films. The SDA, TBHQ, and ST films showed antibacterial activity against L. monocytogenes, S. typhimurium, and E. coli compared with the control film as the coating and under in vitro conditions (p < 0.05). The TBHQ and ST films exhibited higher antioxidant activity and prevented the oxidation as the coating. The films prepared from the SDA, TBHQ, and ST prevented an increase in TVC and TVBN (p < 0.05). The ST films can prevent spoilage in fish samples and can be utilized in the food industry. Practical Application: We successfully prepared films with the help of nanoclay, sodium diacetate (SDA), and tert‐butyl hydroquinone (TBHQ) on polyethylene for packaging fish fillets. Films containing SDA, TBHQ, and nanoclay showed antibacterial activity and prevented spoilage. The films can be used for packaging fish fillets. [ABSTRACT FROM AUTHOR]

Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety of acetic acid, calcium acetate and sodium diacetate as technological feed additives (preservatives) for salmonids/fish. The additives are already authorised for use for all animal species other than fish. In previous opinions, the FEEDAP Panel concluded that a maximum concentration of 2,500 mg acetic acid/kg complete feed (or 1,000 mg/L water for drinking) was safe for poultry, pigs and pet animals. Ruminants were considered to exhibit a higher tolerance. Due to lack of data for salmonids, the Panel could not conclude on the safety of acetic acid and its salts for fish. The applicant has provided supplementary information consisting in a tolerance study in Atlantic salmon (Salmo salar) and a literature search to support the safety of acetic acid in fish. Considering all the available information, the FEEDAP Panel concluded that acetic acid (and its salts by analogy) is considered safe for fish up to the maximum recommended supplementation level of 2,500 mg acetic acid/kg complete feed.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rye is an important part of the cereal food culture in the Russia and Nordic, Baltic and Eastern European countries. Rye bread is often made of whole-grain flour using long-time sourdough. In Russia, rye bread began to be produced less and less often due to the complexity and duration of its technology. Therefore, the development of fast, natural and safe technologies is relevant. The aim of the research was to develop a nutritional acidifying additive based on plant materials (rowan powder, botanical species Sorbus aucuparia) for accelerated rye-wheat bread technology. With an increase in the new plant additive dosage above 3.5%, the dough lifting capacity deteriorated. The bread specific volume and the crumb compressibility deteriorated when additive dosage was higher than 3.5%. It all may be due to the acidity suppression of yeast activity in the dough. Taste and smell was also better in bread with new additive due to the rowan powder chemical composition. The optimum dosage of new additive rowan powder in rye-wheat bread formulation was 3.5% by weight of the flour. Usage of new additive with 0.1% of sodium diacetate allowed slowing down moulding. New acidifying with rowan powder allowed to create accelerated rye-wheat bread technology and to get bread with high consumer properties. [ABSTRACT FROM AUTHOR]

This study evaluated commercially available dip solutions of nisin alone, buffered sodium citrate combined with sodium diacetate (BSCSD), and combined solution of the three antimicrobials for potential to control growth of surface-inoculated Listeria monocytogenes during vacuum packaged refrigerated storage of model beef frankfurters. None of the treatments prevented growth of L. monocytogenes during frankfurters storage. The combined treatments slowed growth of L. monocytogenes better than individual treatments. Failure to completely eliminate L. monocytogenes on frankfurters or inhibit outgrowth during storage might be attributed to high initial L. monocytogenes inoculum levels, insufficient quantities of antimicrobials to interact with all the target cells, low nisin activity at high pH, or presence of resistant subpopulations, such as nisin-resistant strains. The model conditions used in the experimental setup, such as elimination of natural microbiota from frankfurters and nutrient-rich diluent used for Listeria introduction on the surface, could also contributed to enhanced survival and growth of the pathogen. [ABSTRACT FROM AUTHOR]

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Prataculturae Sinica is the property of Acta Prataculturae Sinica Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present investigation was designed to identify whether sodium diacetate could improve the growth performance, antioxidant capacity, glucose metabolism and intestinal microbiome balance of largemouth bass (Micropterus salmoides) feeding high dietary carbohydrate. Three isonitrogen and isolipid diets comprising 0 g/kg, 1 g/kg, and 2 g/kg of sodium diacetate were manufactured. Each diet was fed to 105 juvenile largemouth bass of 5.8 g for nine weeks. The results demonstrated that dietary sodium diacetate significantly reduced the content of serum glucose and hepatic glycogen (P < 0.05). Meanwhile, dietary sodium diacetate incorporation significantly enhanced the expression of insulin receptor a (ira), insulin receptor b (irb), phosphoinositide-3-kinase regulatory subunit 1 (pi3kr1) and AKT serine/threonine kinase 1 (akt1) (P < 0.05), which were associated to the insulin pathway and partly correlated with the increased expression of genes related to glycolysis, such as glycerol kinase (gk) and phosphofructokinase liver type (pfkl). Moreover, the amount of malondialdehyde (MDA) was dramatically reduced with the addition of dietary sodium diacetate (P < 0.05). Additionally, the antioxidant capability was enhanced with the raise of nuclear factor erythroid derived 2 (nfr2) and the decrease of kelch like ECH associated protein 1 (keap1) being identified as a possible mediator (P < 0.05). The analysis of bacterial 16S rRNA V3–4 region indicated that the intestinal microbiota profile was significantly altered at both phylum and genus level with dietary sodium diacetate inclusion (P < 0.05), with decreased relative abundance of Mycoplasm, which belonged to Firmicutes. In conclusion, the addition of sodium diacetate to the ration improved glucose metabolism, antioxidant capacity and intestinal flora of largemouth bass and the optimal level of addition was 2 g/kg. • Dietary SDA reduces hepatic glycogen of largemouth bass through insulin signaling pathway. • Dietary SDA significantly improves the antioxidant capacity of largemouth bass. • Dietary SDA significantly enhances the intestinal microbiota of largemouth bass. [ABSTRACT FROM AUTHOR]

This study was carried out to determine the effects of apple vinegar and sodium diacetate addition on the aerobic stability of fermented high moisture maize grain (HMM) silage after opening. In the study, the effect of three different levels (0%, 0.5% and 1%) of apple vinegar (AV) and sodium diacetate (SDA) supplementation to fermented HMM at two different storage conditions (27–29 °C, 48% Humidity; 35–37 °C, 26% Humidity) were investigated. The material of the study was fermented rolled maize grain with 62% moisture content stored for about 120 days. Silage samples were subjected to aerobic stability test with three replicates for each treatment group. Wendee and microbiological analyses were made at 0, 2, 4, 7, and 12 days. Meanwhile, samples were displayed in the T200 IR brand thermal camera. According to the thermogram results, 1% SDA addition positively affected HMM silages at the second and fourth days of aerobic stability at both storage conditions (p < 0.05). Aerobic stability and infrared thermography analysis indicated that 1% AV, 0.5%, and 1% SDA additions to HMM silages had promising effects. Due to our results, we concluded that thermal camera images might be used as an alternative quality indicator for silages in laboratory conditions.

Objective The objective of this study was to evaluate the effect of sodium diacetate (SDA) on fermentation profile, chemical composition and aerobic stability of alfalfa (Medicago sativa L.) silage. Methods Fresh alfalfa was ensiled with various concentrations of SDA (0, 3, 5, 7, and 9 g/kg of fresh forage). After 60 days of the ensiling, the samples were collected to examine the fermentative quality, chemical composition and aerobic stability. Results The application of SDA significantly (p

In this study, the effect of water and Sodium diacetate solutions on reduction of pollutions in Mazafati rutab was investigated. Date bunches were washed at the last stage of Khalal by spraying of pure water and Sodium diacetate solution (4000 ppm). Total microbial and fungal counts were determined before washing as well as two, three and four weeks after washing of the fruits on tree. Mazafati rutab samples were packed after harvest and stored in cold room and also at ambient temperature for 6 months. The results showed that surface and microbial pollutions significantly (P<0.05) decreased after washing of the fruits with pure water and Sodium diacetate solution. Total microbial and fungal counts gradually increased during stage of fruit maturity. Rotting rate was significantly (P<0.05) high in the dates treated with Sodium diacetate at harvest time. The moisture content of the dates decreased but total soluble solids (TSS) increased during storage at ambient temperature. In all treatments, pH content decreased and percent acidity (as lactic acid) increased during storage. Total microbial counts in the dates treated with Sodium diacetate was significantly (P<0.05) lower than other treatments during storage. The results indicated that washing of Mazafati date bunches at the last stage of Khalal by spraying of pure water can be effective in reduction of surface pollutions on the fruits. Mazafati rutab should be stored in cold rooms to prevent the activity of microorganisms and pests and increase the storage life. [ABSTRACT FROM AUTHOR]

Copyright of Anadolu Tarım Bilimleri Dergisi is the property of Ondokuz Mayis Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study evaluated microbial growth in commercial frankfurters formulated with 1.8% sodium lactate (SL) singly or combined with 0.25% sodium diacetate (SDA), vacuum-packaged (VP) and stored at 4 °C and 12 °C. Standard frankfurters without SDA, containing 0.15% SL, served as controls (CN). Lactic acid bacteria (LAB) were the exclusive spoilers in all treatments at both storage temperatures. However, compared to the CN and SL treatments, SL + SDA delayed growth of LAB by an average of 5.1 and 3.1 log units, and 3.0 and 2.0 log units, respectively, after 30 and 60 days at 4 °C. On day 90, the SL + SDA frankfurters were unspoiled whereas the SL and CN frankfurters had spoiled on day 60 and day 30 to 60, respectively. At 12 °C, LAB growth was similar in all treatments after day 15, but strong defects developed in the CN and SL frankfurters only. Differential spoilage patterns were associated with a major reversal of the LAB biota from gas- and slime-producing Leuconostoc mesenteroides and Leuconostoc carnosum in the CN and SL frankfurters to Lactobacillus sakei/curvatus in the SL + SDA frankfurters. Thus, SL + SDA extends the retail shelf life of VP frankfurters by delaying total LAB growth and selecting for lactobacilli with a milder cured meat spoilage potential than leuconostocs, particularly under refrigeration.

Cytotoxicity and genotoxicity of sodium acetate (SA), sodium diacetate (SDA), and potassium sorbate (PS) was tested on Human Umbilical Vein Endothelial Cells (HUVEC). Cytotoxicity was investigated by MTT assay and flow cytometry analysis, while genotoxicity was evaluated using DNA fragmentation and DAPI staining assays. The growth of treated HUVECs with various concentrations of SA, SDA and PS decreased in a dose-and time-dependent manner. The IC50 of 487.71, 485.82 and 659.96 µM after 24 h and IC50 of 232.05, 190.19 and 123.95 µM after 48 h of treatment were attained for SA, SDA and PS, respectively. Flow cytometry analysis showed that early and late apoptosis percentage in treated cells was not considerable. Also neither considerable DNA fragmentation nor DNA smear was observed using DAPI staining and DNA ladder assays. Overall, it can be concluded that the aforementioned food additives can be used as safe additives at low concentration in food industry. [ABSTRACT FROM AUTHOR]

This paper studied the effects of sodium diacetate (SDA) treatment on the decay of grapes caused by Botrytis cinerea and on postharvest preservation during storage, The results show that more than 3 g/L of SDA could completely inhibit the growth of B. cinerea in vitro. Grapes treated with 5 g/L SDA significantly improved the activities of antioxidant enzymes and upregulated the expression level of PR gene families. SDA treatments significantly reduced the rotting rate and maintained good quality of grapes in storage. The results are of significance to reveal the induction mechanism of SDA on disease resistance of grapes. [Display omitted] • Sodium diacetate efficiently inhibited mycelial growth of Botrytis cinerea in vitro. • Sodium diacetate activated chitinase, β-1,3-glucanase, PAL, PPO and POD in grape. • Sodium diacetate up-regulated the expression levels of PR1 , CHI , GLU and PAL. • Sodium diacetate induced disease resistance against grey mould by priming. [ABSTRACT FROM AUTHOR]

This study aims to determine the shelf life of hot smoked and vacuum packed rainbow trout fillets after the application of chitosan, sodium lactate and sodium diacetate. In the study, control group, and rainbow trout fillet sample groups (average weight 100-120 g) each processed with 2% chitosan, 2% sodium lactate and 0.2% sodium diacetate. Each group containing 20 samples, were examined in plate count agar for total mesophilic and psychrophilic microorganisms. Total volatile basic nitrogen (TVB-N) and pH values were also determined. As a result, the shelf life of trout fillets was extended by the use of consumable additives used in the process, particularly chitosan. [ABSTRACT FROM AUTHOR]

Rye ( Secale cereale L.) is a valuable annual forage crop in Korea but there is limited information about the impact of chemical and biological additives on fermentation characteristics of the crop. This experiment was conducted to investigate fermentation dynamics of wilted forage rye treated with the following six additives; control (no additive), sodium diacetate applied at 3 g/kg wilted forage weight (SDA3), 6 g/kg wilted forage weight (SDA6), inoculations (10 6 CFU/g wilted forage) of Lactobacillus plantarum (LP), L. buchneri (LB), or LP+LB. The ensiled rye sampled at 1, 2, 3, 5, 10, 20, 30, and 45 days indicated that the acidification occurred fast within five days of storage than the rest of the storage period. The microbial inoculants decline the pH of ensiled forage, more rapidly than the control or SDA treated, which accompanied by the decrease of water-soluble carbohydrates and increase of lactic acid. Compared with the control silage, all treatments suppressed ammonia-nitrogen formation below to 35 g/kg DM throughout the sampling period. Suppression of total microbial counting occurred in SDA6, LP, and LP + LB. The lactic acid production rates were generally higher in microbial inoculation treatments. Acetic acid concentration was lowest in the LP-treated silage and highest in the SDA- and LB-treated silages. The in vitro dry matter (DM) digestibility and total digestible nutrients were the highest in the silage treated with SDA (6 g/kg) at day 45 of ensiling. Based on lower ammonia-nitrogen concentrations and higher feed value, ensiling forage rye treated with SDA at 6 g/kg is promising through enhanced silage quality., Competing Interests: No potential conflict of interest relevant to this article was reported., (© Copyright 2023 Korean Society of Animal Science and Technology.)

The aim of this study was to verify the effectiveness of the commercially available anti-Listeria phage preparation LISTEX™P100 in reducing Listeria monocytogenes on ready-to-eat (RTE) roast beef and cooked turkey in the presence or absence of the chemical antimicrobials potassium lactate (PL) and sodium diacetate (SD). Sliced RTE meat cores at 4 and 10°C were inoculated with cold-adapted L. monocytogenes to result in a surface contamination level of 103 CFU/cm2. LISTEXTMP100 was applied at 107 PFU/cm2 and samples taken at regular time intervals during the RTE product's shelf life to enumerate viable L. monocytogenes. LISTEX™P100 was effective during incubation at 4°C with initial reductions of L. monocytogenes of 2.1 log10 CFU/cm2 and 1.7 log10 CFU/cm2, respectively, for cooked turkey and roast beef without chemical antimicrobials (there was no significant difference to the initial L. monocytogenes reductions in the presence of LISTEXTMP100 for cooked turkey containing PL and roast beef containing SD-PL). In the samples containing no chemical antimicrobials, the presence of phage resulted in lower L. monocytogenes numbers, relative to the untreated control, of about 2 log CFU/cm2 over a 28-day storage period at 4°C. An initial L. monocytogenes cell reduction of 1.5 log10 CFU/cm2 and 1.7 log10 CFU/cm2, respectively, for cooked turkey and roast beef containing no chemical antimicrobials was achieved by the phage at 10°C (abusive temperature). At this temperature, the L. monocytogenes cell numbers of samples treated with LISTEX™ P100 remained below those of the untreated control only during the first 14days of the experiment for roast beef samples with and without antimicrobials. On day 28, the L. monocytogenes numbers on samples containing chemical antimicrobials and treated with LISTEXTMP100 stored at 4 and 10°C were 4.5 log10 CFU/cm2 and 7.5 log10 CFU/cm2, respectively, for cooked turkey, and 1.2 log10 CFU/cm2 and 7.2 log10 CFU/cm2, respectively, for roast beef. In both cooked turkey samples with and without chemical antimicrobials stored at 10°C, the phage-treated samples had significantly lower numbers of L. monocytogenes when compared to the untreated controls throughout the 28-day storage period (P <0.0001). For roast beef and cooked turkey containing chemical antimicrobials treated with LISTEXTMP100 and stored at 4°C, no more than a 2 log CFU/cm2 increase of L. monocytogenes was observed throughout the stated shelf life of the product. This study shows that LISTEX™P100 causes an initial reduction of L. monocytogenes numbers and can serve as an additional hurdle to enhance the safety of RTE meats when used in combination with chemical antimicrobials. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is of particular concern in cold-smoked fish products as it can survive curing and cold-smoking, and can subsequently grow from low numbers to potentially hazardous levels during refrigerated storage. The purpose of this study was to (i) quantify the effects of organic acids, nisin, and their combinations on controlling L. monocytogenes growth on cold-smoked salmon at refrigeration temperatures, (ii) identify synergistic interactions of binary combinations of these antimicrobials, and (iii) determine if results from laboratory growth media can predict antimicrobial efficacy on cold-smoked salmon. Strains representing the genetic diversity of L. monocytogenes lineages I and II were grown in brain heart infusion (BHI) broth as well as on the surface of commercially produced wet-cured, cold-smoked salmon slices at 7°C. BHI broth and cold-smoked salmon were supplemented with sodium diacetate (SDA, 0.14% water phase (w.p.)), potassium lactate (PL, 2% w.p.), nisin (NI, 50ppm), and binary combinations of inhibitors at the same levels. Cell densities of L. monocytogenes were measured over time and used to calculate growth parameters, including initial cell density (N 0), lag phase (λ), maximum growth rate (μmax), and maximum cell density (N max) for each antimicrobial treatment. N 0 was significantly lowered by addition of NI with a similar average reduction on salmon (2.02±0.99 log(CFU/g)) and in BHI (1.51±0.83 log(CFU/ml)). Among all antimicrobial treatments, the combination of PL and SDA led to the greatest increase in λ both on salmon (7.1±3.6days) and in BHI (9.7±3.8days) when compared to the controls. The combination of PL and SDA had synergistic effects on increasing λ and lowering N max both in BHI and on salmon. Among all the treatments tested, the combination of NI and PL led to the greatest reductions in N max on salmon. We observed positive correlations between the growth parameters obtained from BHI broth and cold-smoked salmon, indicating that growth of L. monocytogenes in broth, to some extent, qualitatively reflected characteristics of growth on cold-smoked salmon under antimicrobial stresses. Results from BHI could quantitatively predict the variability of growth parameters obtained from salmon for lineage II strains, but not for lineage I strains. Although results from laboratory growth medium may not provide exact predictions of antimicrobial efficacy on cold-smoked salmon, they could be used to rapidly identify effective combinations for further examination on cold-smoked salmon. [ABSTRACT FROM AUTHOR]

Abstract: The effects and interactions of temperature (56.3–60 °C), sodium lactate (SL; 0–4.8%), sodium diacetate (SDA; 0–2.5%), and pediocin (0–10,000 AU) on starved Listeria monocytogenes (107 CFU/g) on bologna were investigated. Bologna slices containing SL and SDA in the formulation were dipped in pediocin, surface inoculated, and treated at various temperatures using combinations of parameters determined by central composite design. D-values were calculated. The observed D-values ranged from 2.8 min at 60 °C to 24.61 min at 56.3 °C. Injury ranged from 9.1 to 76% under various conditions. The observed D-values were analyzed using second order response surface regression for temperature, SL, SDA, and pediocin, and a predictive model was developed. Predicted D-values were calculated and ranged from 3.7 to 19 min for various combinations of parameters. Temperature alone reduced the predicted D-values from 33.96 min at 56.3 °C to 11.51 min at 60 °C. Addition of SL showed a protective effect. Other combination treatments either reduced or increased D-values depending on temperature. The combination of SL and SDA was effective at lower temperatures, however, higher levels of SDA at higher temperatures made the organism more heat resistant. Pediocin (up to 5000 AU) with increasing temperature and SDA reduced D-values. Depending on temperature and concentration, the interactions between various additives can affect thermal inactivation of L. monocytogenes on bologna. Starvation rendered L. monocytogenes more susceptible to heat and additives. [Copyright &y& Elsevier]

Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30°C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4°C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0°C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product. [ABSTRACT FROM AUTHOR]

Abstract: The effects and interactions of temperature (56.3–60 °C), sodium lactate (SL; 0–4.8%), sodium diacetate (SD; 0–0.25%) and pediocin (0–10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 °C to 44.71 min at 60.0 °C. Adding SL decreased D-values (85.43–22.71 min) further; however, heat and SD combined was the most effective for reducing L. monocytogenes on bologna. An SD level of 0.25% at 58.2 °C had the overall lowest predicted D-value (15.95 min). Combination treatments increased or decreased D-values, depending on the temperature. Pediocin (2500 and 5000 AU) and heat decreased D-values, but exhibited a protective effect at higher concentrations (≥7500 AU). The results showed that interactions between additives in formulations can vary at different temperatures/concentrations, thereby affecting thermal inactivation of foodborne pathogens in meat products. Hence, food processors should modify food formulations carefully, and verify with adequate testing so that product safety is not compromised. [Copyright &y& Elsevier]

This study was carried out to determine the effects of apple vinegar and sodium diacetate addition on the aerobic stability of fermented high moisture maize grain (HMM) silage after opening. In the study, the effect of three different levels (0%, 0.5% and 1%) of apple vinegar (AV) and sodium diacetate (SDA) supplementation to fermented HMM at two different storage conditions (27–29 °C, 48% Humidity; 35–37 °C, 26% Humidity) were investigated. The material of the study was fermented rolled maize grain with 62% moisture content stored for about 120 days. Silage samples were subjected to aerobic stability test with three replicates for each treatment group. Wendee and microbiological analyses were made at 0, 2, 4, 7, and 12 days. Meanwhile, samples were displayed in the T200 IR brand thermal camera. According to the thermogram results, 1% SDA addition positively affected HMM silages at the second and fourth days of aerobic stability at both storage conditions (p < 0.05). Aerobic stability and infrared thermography analysis indicated that 1% AV, 0.5%, and 1% SDA additions to HMM silages had promising effects. Due to our results, we concluded that thermal camera images might be used as an alternative quality indicator for silages in laboratory conditions. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effect of antimicrobials on the survival and proliferation of Listeria moriocytogenes in turkey breast rolls following electron-beam irradiation. Six antimicrobial additive treatments that include no preservatives (control), 0.1% potassium benzoate (PB), 2% sodium lactate (SL), 0.1% potassium benzoate plus 2% sodium lactate (PB + SL), 2% sodium lactate pius 0.1% sodium diacetate (SL + SDA), and 0.1% potassium benzoate, 2% sodium lactate, and 0.1% sodium diacetate (PB + SL + SDA) were used. Shcecl turkey breast rolls were artificially inoculated with ∼106 cfu/cm² of 5-strain L. rnonocytogenes cocktails, then vacuum-packaged and irradiated at 0, 1.0, 1.5, 2.0, or 2.5 kGy. The radiation dose (kGy) that results in 90% reduction of viable cells for breast rolls, D10 value, with various additive treatments ranged from 0.56 to 0.58 kGy. Adding PB (0.1%) or SL (2%) in turkey rolls failed to prevent L. monocytogenes from growing during refrigerated storage. In turkey rolls added with 2 (PB + SL or SL + SDA) or 3 (PB + SL + SDA) antimicrobial combinations had 2 or 3 wk of lag phases before L. monocytogenes growth, respectively. Irradiating turkey rolls, which were added with PB + SL or SL + SDA, at 1.0 kGy was effective in suppressing the growth of L. moriocytogenes for about 6 wk when stored at 4°C. No growth of L. monocytogenes after irradiation occurred during 42 d of storage for 2.0 kGy irradiated breast rolls formulated with 0.1% PB+ 2% SL, 2% SL + 0.1% SDA or 0.1% PB + 2% SL + 0.1% SDA, and 1.0 kGy irradiated turkey breast with 0.1% PB + 2% SL + 0.1% SDA. Sensory panelists found that low-dose irradiation (1.0 kGy) had no effect on the sensory characteristics of ready-to-eat turkey breast rolls. Including SL + SDA had slightly negative effect for nonirradiateci turkey breast rolls, but the sensory characteristics of 1.0 kGy irradiated turkey roll containing SL + SDA was not significantly different from the others receiving 1.0 kGy irradiation. For microbial safety, PB + SL and SL + SDA antimicrobial treatments combined with 1.0 kGy or 2.0 kGy irradiation are a promising technology. [ABSTRACT FROM AUTHOR]

Abstract: The growth variability of three Listeria monocytogenes ribotypes in ready-to-eat (RTE) sliced uncured turkey breast and cured ham was studied under storage conditions that RTE foods are likely to encounter. Three product treatments studied were: (1) a control; (2) a formulation subjected to high pressure processing to reduce initial microbial load (HPP); (3) a formulation containing 2.0% potassium lactate and 0.2% sodium diacetate (PL/SD). After separate inoculation with individual L. monocytogenes ribotypes and packaging each treatment under air and vacuum, the packages were stored at 4, 8, or 12 °C and the counts of L. monocytogenes and psychrotrophic bacteria (PPC) were determined for several weeks. The Baranyi model was used to estimate lag times and growth rates. Significant effect of strain difference was noted in both sliced products (P <0.05). In the absence of antimicrobials (HPP and control), the growth rate (GR) of L. monocytogenes strains increment from 4 to 8 °C and from 8 to 12 °C was approximately 10 and 2 fold, respectively. The addition of PL/SD was effective in restricting the growth of L. monocytogenes and PPC at 4 °C, but at 8 and 12 °C significant growth was observed (more than 100-fold increase) (P <0.05). In PL/SD samples, vacuum packaging slowed down the onset and the rate of growth of L. monocytogenes at 12 °C in sliced ham and at 8 and 12 °C in sliced turkey breast. Generally, the time to increase by 2-logs was greater in control samples than as observed in HPP-treated samples. When antimicrobials were present, the current results showed that L. monocytogenes was able to grow more than 100-fold within the typical quality-based shelf life of 60 to 90 days at 8 and 12 °C. The findings of this study should be useful in setting the duration of a safety-based shelf life for RTE sliced meat and poultry foods. [Copyright &y& Elsevier]

Abstract: Contamination of ready-to-eat (RTE) meat products such as ham steaks with Listeria monocytogenes has been a concern for the meat processing industry. The objective of this study was to evaluate the antilisterial efficacy of chitosan-coated plastic films alone or incorporating five generally recognized as safe (GRAS) antimicrobials. Effect of chitosan-coated plastic film on the growth of L. monocytogenes was first investigated in an aqueous system of culture medium broth and chitosan-coated films were able to inhibit the growth of L. monocytogenes in a concentration-dependent manner. However, chitosan-coated plastic films were not able to control the growth of L. monocytogenes on ham steaks. Therefore, five GRAS antimicrobials were subsequently incorporated into chitosan-coated plastic films to enhance their antilisterial effectiveness. Ham steaks were surface-inoculated with a five-strain cocktail of L. monocytogenes and then packaged in chitosan-coated plastic films containing 500IU/cm2 of nisin, 0.01g/cm2 of sodium lactate (SL), 0.0025g/cm2 of sodium diacetate, 0.003g/cm2 of potassium sorbate (PB), or 0.001g/cm2 of sodium benzoate (SB). The samples were stored at room temperature (ca. 20°C) for 10 days. Incorporating antimicrobials into chitosan-coated plastic films slowed down or inhibited the growth of L. monocytogenes. The chitosan-coated plastic film containing SL was the most effective antimicrobial film and its efficacy against L. monocytogenes on ham steaks was evaluated during 12-week storage at 4°C. The film showed excellent long-term antilisterial effect with the counts of L. monocytogenes being slightly lower than the initial inoculum. Chitosan-coated plastic films containing 0.001g/cm2 of SL have a potential to be used on ham steaks to control L. monocytogenes. [Copyright &y& Elsevier]

The effect of potassium lactate and sodium diacetate on the microbiological changes and sensory properties of vacuum-packaged minced beef was investigated. The meat samples both with a preservative (in the amounts 0.65% and 1.3%) and without were stored at temperatures of 0-1°C and 5-6°C. The influence of storage time on changes in total bacteria count (TBC), lactic acid bacteria (LAB), Brochothrix thermosphacta, and the microbes of the Enterobacteriaceae family was investigated, as well as changes in pH and sensory quality. It was found that the addition of the preservative to the minced meat caused a significant extension (p < 0.05) of the lag phase and an inhibition of microbial growth rate, depending on temperature, storage time, and its concentration. The antibacterial effect was significantly higher (p < 0.05) at a temperature of 0-1°C than at 5-6°C and most susceptible to it were the bacteria belonging to the Enterobacteriaceae. The study results showed that the minced beef containing the preservative which had been vacuum stored at 0-1°C, presented a better sensory quality and had a shelf-life of about 6 days longer, in relation to the quality and shelf-life of the control samples. For each of the refrigeration storage temperatures however, there was no statistically significant change (p < 0.05) in the pH for the various storage periods and preservative quantities present. [ABSTRACT FROM AUTHOR]

Frankfurter-type sausages were prepared with potassium lactate, sodium diacetate and various levels of a mixture of potassium lactate and sodium diacetate. The development of Lactobacillus sake and Listeria monocytogenes and the sensory quality were compared with a reference product without any of these additions. It was shown that addition of 2–3% of a solution, containing a mixture of 56% potassium lactate and 4% sodium diacetate to Frankfurter-type sausages inhibited the development of L. sake and L. monocytogenes bacteria inoculated on to the product during storage at 4°C. L. sake bacteria were mainly inhibited by the addition of lactates and its water activity lowering effect, resulting in a shelf-life extension with 75–125%. In Frankfurter sausage with 0.1% sodium diacetate L. sake was not inhibited, but the development of L. monocytogenes was retarded. The increase of L. monocytogenes also slowed down when L. sake numbers reached 108 cfu g−1, probably as a result of lactic acid and/or bacteriocins production in those products. A synergistic effect of the combined addition of lactate and diacetate was observed at the end of the shelf-life, where L. monocytogenes was inhibited in Frankfurters with mixtures of potassium lactate and sodium diacetate while some growth was observed in products only containing potassium lactate. Sensory properties of the product were not significantly influenced by the addition of 2–3% of solutions containing a potassium lactate/sodium diacetate mixture. [Copyright &y& Elsevier]