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INVESTIGATION OF INHIBITORY EFFECTS OF SEVERAL COMBINATIONS OF SODIUM SALTS ON THE GROWTH OF LISTERIA MONOCYTOGENES AND SALMONELLA ENTERICA SEROTYPE ENTERITIDIS IN MINCED BEEF
Author(s) -
SERDENGECTI NEJLA,
YILDIRIM IBRAHIM,
GOKOGLU NALAN
Publication year - 2006
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2006.00045.x
Subject(s) - listeria monocytogenes , salmonella enterica , salmonella enteritidis , serotype , microbiology and biotechnology , salmonella , chemistry , sodium , food science , inoculation , biology , bacteria , genetics , organic chemistry , immunology
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.