Schlyter J H, Glass K A, Loeffelholz J, Degnan A J, Luchansky J B
Department of Food Microbiology & Toxicology, University of Wisconsin, Madison 53706.
Int J Food Microbiol. 1993 Sep;19(4):271-81. doi: 10.1016/0168-1605(93)90019-d.
The antilisterial effects of sodium diacetate (0.1, 0.3 and 0.5%) alone or in combination with sodium nitrite (30 ppm), sodium lactate (2.5%) or pediocin (5000 arbitrary units/ml) were evaluated in slurries (25% meat in sterile deionized H2O) prepared from vacuum-packaged, ready-to-eat turkey breast meat and challenged with Listeria monocytogenes. In the absence of food additives, counts of L. monocytogenes increased from 4.5 log10 cfu/ml to ca. 8 log10 cfu/ml within 1 day at 25 degrees C and within 14 days at 4 degrees C. Similarly, the pathogen grew to ca. 8 log10 cfu/ml within 1 d at 25 degrees C and within 28 days at 4 degrees C in slurries containing nitrite or lactate. In the presence of pediocin, after an initial decrease of 0.9 log10 cfu/ml, numbers of the pathogen reached ca. 8 log10 cfu/ml within 5 days at 25 degrees C and within 28 days at 4 degrees C. However, 0.3 and 0.5% diacetate in turkey slurries were listericidal at 4 and 25 degree C, respectively. In the presence of nitrite with diacetate, there was no appreciable difference in growth of L. monocytogenes compared with diacetate alone. Antilisterial activity was potentiated in treatments containing lactate with 0.3% diacetate at 25 degrees C and lactate with 0.1% diacetate at 4 degrees C, compared to similar treatments containing diacetate or lactate alone. A listericidal effect (ca. 7 log10 cfu/ml difference compared to slurries without additives) was observed in treatments containing pediocin with 0.5% diacetate at 25 degrees C and pediocin with 0.3% diacetate at 4 degrees C. The pH of slurries containing 0.3 or 0.5% diacetate was 5.5 and 5.2, respectively, whereas nitrite (pH 6.2), lactate (pH 6.3) or pediocin (pH 6.2) in slurries had a negligible effect on pH compared to the control (pH 6.2). The increased antilisterial activity in slurries with diacetate in combination with other additives was due to synergistic effects and not just pH. Thus, sodium diacetate alone can be used to delay growth of L. monocytogenes in turkey, and an additional level of safety can be achieved using diacetate in combination with sodium lactate or pediocin.
在由真空包装的即食火鸡胸肉制备的肉浆（25%的肉加无菌去离子水）中加入醋酸钠（0.1%、0.3%和0.5%），单独或与亚硝酸钠（30 ppm）、乳酸钠（2.5%）或片球菌素（5000任意单位/毫升）联合使用，然后接种单核细胞增生李斯特菌，评估其对李斯特菌的抑制作用。在不添加食品添加剂的情况下，单核细胞增生李斯特菌的数量在25℃下1天内从4.5 log10 cfu/毫升增加到约8 log10 cfu/毫升，在4℃下14天内增加到该水平。同样，在含有亚硝酸盐或乳酸钠的肉浆中，该病原体在25℃下1天内生长到约8 log10 cfu/毫升，在4℃下28天内生长到该水平。在存在片球菌素的情况下，病原体数量在初始下降0.9 log10 cfu/毫升后，在25℃下5天内达到约8 log10 cfu/毫升，在4℃下28天内达到该水平。然而，火鸡肉浆中0.3%和0.5%的醋酸钠分别在4℃和25℃下具有杀李斯特菌的作用。在亚硝酸盐与醋酸钠同时存在时，与单独使用醋酸钠相比，单核细胞增生李斯特菌的生长没有明显差异。与单独含有醋酸钠或乳酸钠的类似处理相比，在含有0.3%醋酸钠的25℃处理组和含有0.1%醋酸钠的4℃处理组中，醋酸钠与乳酸钠联合使用时的抗李斯特菌活性增强。在含有0.5%醋酸钠的25℃片球菌素处理组和含有0.3%醋酸钠的4℃片球菌素处理组中，观察到有杀李斯特菌的作用（与无添加剂的肉浆相比，差异约为7 log10 cfu/毫升）。含有0.3%或0.5%醋酸钠的肉浆pH值分别为5.5和5.2，而肉浆中的亚硝酸盐（pH 6.2）、乳酸钠（pH 6.3）或片球菌素（pH 6.2）与对照组（pH 6.2）相比，对pH值的影响可忽略不计。醋酸钠与其他添加剂联合使用时肉浆中抗李斯特菌活性的增强是由于协同作用，而不仅仅是pH值的影响。因此，单独使用醋酸钠可用于延缓火鸡肉中单核细胞增生李斯特菌的生长，将醋酸钠与乳酸钠或片球菌素联合使用可实现更高水平的安全性。
