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Combined effect of sodium nitrite with high‐pressure treatments on the inactivation of E scherichia coli BW 25113 and L isteria monocytogenes NCTC 11994
Author(s) -
Alba M.,
Bravo D.,
Medina M.,
Park S.F.,
Mackey B.M.
Publication year - 2013
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.12031
Subject(s) - listeria monocytogenes , escherichia coli , hydrostatic pressure , chemistry , sodium nitrite , nitrite , microbiology and biotechnology , food science , lysozyme , biochemistry , bacteria , biology , nitrate , genetics , physics , organic chemistry , gene , thermodynamics
The bactericidal effect of acidified sodium nitrite alone or when combined with high hydrostatic pressure ( HHP ) treatment was examined with E scherichia coli BW 25113 and L isteria monocytogenes NCTC 11994. A powerful synergistic effect of HHP plus nitrite was observed at p H 4·0, but not at higher pH values. E scherichia coli hmp A and nor V mutants lacking defences against nitrosative stress were more sensitive to pressure combined with acidified sodium nitrite than the wild‐type strain, suggesting an involvement of nitric oxide in the bactericidal effect. Significance and Impact of the Study High hydrostatic pressure (HHP) is an effective nonthermal food preservation technology that can be used to increase food safety and shelf life with minimal changes in food quality. Various antimicrobial agents including bacteriocins, lysozyme, chitosan, lactoperoxidase and essential oils have been tested in combination with HHP to enhance the effect of mild‐pressure treatments. This is the first report of a synergistic bactericidal effect of high pressure and acidified nitrite. A better understanding of combined preservation processes and synergistic effects will help ensure the safety of processed foods.