Mbandi E, Shelef L A
Department of Nutrition and Food Science, Wayne State University, Detroit, Michigan 48202, USA.
J Food Prot. 2001 May;64(5):640-4. doi: 10.4315/0362-028x-64.5.640.
The antimicrobial activities of sodium lactate (SL) and sodium acetate (SA) are well documented, but there is limited information on the effect of their combination or of the combination of SL and sodium diacetate (SDA) on survival and growth of Listeria monocytogenes and salmonellae in meat. Effects of SL (1.8 and 2.5%), SDA (0.1 and 0.2%), or SA (0.2%) and their combinations on the behavior of L monocytogenes and Salmonella enterica serovar Enteritidis were investigated in sterile comminuted beef (pH 6.3, 79% moisture) during storage at 5 and 10 degrees C. Although L. monocytogenes grew faster than Salmonella Enteritidis in control samples at 10 degrees C, numbers of both pathogens increased from 3.5 to approximately 8.0 log CFU/g after 20 days. SL (1.8%) decreased the growth rate of both L. monocytogenes and Salmonella Enteritidis. SDA (0.2%) was more effective than SL in decreasing the growth rate of L monocytogenes, and it caused a more than 1 log CFU/g decline in initial numbers of Salmonella Enteritidis during storage for 25 days at 10 degrees C. Synergy was observed by combinations of SL and SDA. Combinations of 2.5% SL and 0.2% SDA were bacteriostatic to L. monocytogenes and bactericidal to Salmonella Enteritidis after 20 days at 10 degrees C. At 5 degrees C, a listeriostatic effect was produced by 1.8% SL + 0.1% SDA, whereas numbers of Salmonella Enteritidis were less than 10 cells/g after refrigeration for 30 days. Although SA was consistently and significantly less inhibitory than SDA, its mixtures with SL also demonstrated synergistic activity against both pathogens. Combinations of 2.5% SL and 0.2% SDA can be expected to greatly enhance the safety of refrigerated and temperature-abused ready-to-eat meats.
乳酸钠（SL）和乙酸钠（SA）的抗菌活性已有充分记载，但关于它们的组合或SL与双乙酸钠（SDA）的组合对单核细胞增生李斯特菌和沙门氏菌在肉类中的存活及生长的影响，相关信息有限。研究了SL（1.8%和2.5%）、SDA（0.1%和0.2%）或SA（0.2%）及其组合对无菌碎牛肉（pH 6.3，水分含量79%）中单核细胞增生李斯特菌和肠炎沙门氏菌肠炎血清型菌株在5℃和10℃储存期间行为的影响。尽管在10℃的对照样品中，单核细胞增生李斯特菌的生长速度比肠炎沙门氏菌快，但20天后两种病原体的数量均从3.5 log CFU/g增加到约8.0 log CFU/g。SL（1.8%）降低了单核细胞增生李斯特菌和肠炎沙门氏菌的生长速度。SDA（0.2%）在降低单核细胞增生李斯特菌生长速度方面比SL更有效，并且在10℃储存25天期间，它使肠炎沙门氏菌的初始数量下降了超过1 log CFU/g。观察到SL和SDA的组合具有协同作用。2.5% SL和0.2% SDA的组合在10℃下20天后对单核细胞增生李斯特菌具有抑菌作用，对肠炎沙门氏菌具有杀菌作用。在5℃时，1.8% SL + 0.1% SDA产生了李斯特菌抑制作用，而肠炎沙门氏菌在冷藏30天后数量少于10个细胞/g。尽管SA的抑制作用始终明显低于SDA，但其与SL的混合物对两种病原体也表现出协同活性。预计2.5% SL和0.2% SDA的组合可大大提高冷藏及温度滥用即食肉类的安全性。
