PMID- 12929840
OWN - NLM
STAT- MEDLINE
DCOM- 20040116
LR  - 20230307
IS  - 0362-028X (Print)
IS  - 0362-028X (Linking)
VI  - 66
IP  - 8
DP  - 2003 Aug
TI  - Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic 
      sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast.
PG  - 1474-8
AB  - A nonproteolytic, psychrotrophic Clostridium isolate, designated strain OMFRI1, 
      was recovered from cook-in-bag turkey breasts (CIBTB) that displayed an intense 
      pink discoloration and an off-odor following extended refrigerated storage. The 
      viability of strain OMFRI1 in CIBTB containing sodium diacetate (at 0, 0.25, and 
      0.5%) and/or sodium lactate (at 0, 1.25, and 2.5%) was subsequently evaluated. 
      Raw CIBTB batter was inoculated with 9 to 30 spores of strain OMFRI1 per g, 
      vacuum packaged, cooked to an instantaneous internal temperature of 71.1 degrees 
      C, chilled, and incubated at 4 degrees C for up to 22 weeks. In the absence of 
      food-grade antimicrobial agents, spoilage (i.e., an off-odor) occurred within 6 
      weeks, and anaerobic plate counts reached 6.6 log10 CFU/g. The CIBTB containing 
      sodium diacetate (0.25%) and that containing sodium lactate (1.25%) required 12 
      weeks for spoilage to occur and for anaerobic plate counts to reach 7.0 and 6.0 
      log10 CFU/g, respectively. When sodium diacetate (0.25%) and sodium lactate 
      (1.25%) were used in combination, no off-odor was detected and anaerobic plate 
      counts did not exceed 2.3 log10 CFU/g over 22 weeks of storage at 4 degrees C. In 
      related experiments, sodium diacetate (at 0, 0.25, and 0.5%), sodium lactate (at 
      0, 1.25, and 2.5%), and combinations of both ingredients were evaluated in 
      uninoculated CIBTB incubated at 25 degrees C for up to 22 days. In the absence of 
      antimicrobial agents and in CIBTB containing sodium diacetate (0.5%), spoilage 
      occurred within 8 days and anaerobic plate counts reached 6.8 and 6.6 log10 
      CFU/g, respectively. Samples of CIBTB containing sodium lactate (2.5%) showed 
      signs of spoilage within 22 days, and anaerobic plate counts for these samples 
      ranged from < or = 1.0 to 6.3 log10 CFU/g. In CIBTB containing both sodium 
      lactate (2.5%) and sodium diacetate (0.25%), spoilage was not evident and 
      anaerobic plate counts were < or = 1.0 log10 CFU/g within 22 days. These data 
      validate the efficacy of sodium lactate and sodium diacetate in extending the 
      shelf life of CIBTB.
FAU - Meyer, J D
AU  - Meyer JD
AD  - Department of Food Microbiology and Toxicology, University of Wisconsin-Madison, 
      Madison, Wisconsin, USA.
FAU - Cerveny, J G
AU  - Cerveny JG
FAU - Luchansky, J B
AU  - Luchansky JB
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Food Prot
JT  - Journal of food protection
JID - 7703944
RN  - 4550K0SC9B (Sodium Acetate)
RN  - TU7HW0W0QT (Sodium Lactate)
SB  - IM
MH  - Animals
MH  - Clostridium/*drug effects/growth & development/physiology
MH  - Colony Count, Microbial
MH  - Dose-Response Relationship, Drug
MH  - Food Handling/methods
MH  - Food Preservation/*methods
MH  - Meat Products/*microbiology
MH  - Odorants/analysis
MH  - Sodium Acetate/*pharmacology
MH  - Sodium Lactate/*pharmacology
MH  - Spores, Bacterial/growth & development
MH  - Temperature
MH  - Time Factors
MH  - Turkeys
EDAT- 2003/08/22 05:00
MHDA- 2004/01/17 05:00
CRDT- 2003/08/22 05:00
PHST- 2003/08/22 05:00 [pubmed]
PHST- 2004/01/17 05:00 [medline]
PHST- 2003/08/22 05:00 [entrez]
AID - S0362-028X(22)03226-4 [pii]
AID - 10.4315/0362-028x-66.8.1474 [doi]
PST - ppublish
SO  - J Food Prot. 2003 Aug;66(8):1474-8. doi: 10.4315/0362-028x-66.8.1474.