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Potassium Lactate Combined with Sodium Diacetate Can Inhibit Growth of Listeria Monocytogenes in Vacuum-Packed Cold-Smoked Salmon and Has No Adverse Sensory Effects

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Potassium Lactate Combined with Sodium Diacetate Can Inhibit Growth of Listeria Monocytogenes in Vacuum-Packed Cold-Smoked Salmon and Has No Adverse Sensory Effects 2134 Journal of Food Protection, Vol. 69, No. 9, 2006, Pages 2134–2142 Copyright ᮊ, International Association for Food Protection Potassium Lactate Combined with Sodium Diacetate Can Inhibit Growth of Listeria monocytogenes in Vacuum-Packed Cold-Smoked Salmon and Has No Adverse Sensory Effects BIRTE FONNESBECH VOGEL,1* YOKE YIN NG,1 GRETHE HYLDIG,1 MONA MOHR,2 AND LONE GRAM1 1Department of Seafood Research, Danish Institute for Fisheries Research, Søltofts Plads, DTU Buliding 221, DK-2800 Kgs. Lyngby, Denmark; and 2Højmarklaboratoriet A/S, Adelvej 11, Højmark, 6940 Lem Street, Denmark MS 06-126: Received 3 March 2006/Accepted 28 April 2006 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/69/9/2134/1678005/0362-028x-69_9_2134.pdf by guest on 01 October 2021 ABSTRACT Growth of Listeria monocytogenes in ready-to-eat fish products such as cold-smoked salmon is an important food safety issue. The objective of this study was to evaluate the antilisterial activity of potassium lactate (PL) in combination with sodium acetate (SA) or sodium diacetate (SDA) in cold-smoked salmon and to determine whether these compounds could be incor- porated easily into the formulations and technology currently used by processors. A commercial brine injector was used to inject salmon filets with either saturated saline brine or saturated saline brine supplemented with combinations of PL and SA (PURASAL Opti.Form PA 4) or PL and SDA (PURASAL Opti.Form PD 4). In the brine-injected cold-smoked salmon, 2.1% (water phase) PL and 0.12% (water phase) SDA delayed the growth of L. monocytogenes for up to 42 days of vacuum- packaged storage at 10ЊC. Storage at 25ЊC for 6 h resulted in only a 1-log CFU/g increase in L. monocytogenes. Treatments with lower concentrations of PL and SDA or similar concentrations of PL and SA resulted in an extended lag phase and slower growth of L. monocytogenes. It was not possible to incorporate more than 2% (water phase) PL while ensuring a minimum of 3% (water phase) NaCl in the finished product because PL decreased the solubility of NaCl. Sensory analyses revealed that the preservatives did not negatively affect flavor or odor. The combination of PL and SDA is therefore a viable technology for preventing L. monocytogenes growth on cold-smoked salmon. Listeria monocytogenes is a foodborne pathogen of on 1 January 2006 (12) and differentiates between ready- major concern because of the severity of listeriosis. Ready- to-eat foods that can support growth of L. monocytogenes to-eat foods with extended refrigerated shelf lives are pos- and those in which the organism cannot grow (stabilized sible sources of contamination because this organism may products). Products are considered stabilized when preser- grow to high numbers in these products. Smoked seafood, vatives that inhibit growth are added or when shelf life is including cold-smoked salmon, has been categorized as limited to 5 days of storage at 5ЊC. This regulation is risk having a high risk of listeriosis per serving (43). Processing based because it acknowledges that listeriosis is caused pri- of cold-smoked salmon includes no recognized critical con- marily by ingestion of high numbers of the organism (43). trol point for L. monocytogenes, and this product probably L. monocytogenes can grow in cold-smoked salmon (17, cannot be produced completely free of this pathogen (17). 23, 43), and such products would have to meet the criteria The prevalence of L. monocytogenes in Danish and of no L. monocytogenes in a 25-g sample or a 5-day shelf U.S. cold-smoked salmon currently is approximately 4% life. Alternatively, manufacturers may be able to demon- (16, 48), but prevalences vary among smokehouses from strate that a L. monocytogenes limit of 100 CFU/g is not less than 0.5% to as high as 10%. Contamination of cold- exceeded during the product shelf life. Some cold-smoked smoked salmon with L. monocytogenes occurs primarily salmon products contain a combination of lactate, phenols, during processing, and some subtypes of L. monocytogenes salt, and lactic acid bacteria that control growth of L. mon- can persist for months or years in factories producing cold- ocytogenes, but some manufacturers may need to consider (4, 10, 19, 34, 39, 46). smoked fish Such persistent types addition of food preservatives to stabilize their product. appear to be unique to each facility (47); however, groups The addition of live (nonpathogenic and nonspoiling) of genetically similar L. monocytogenes strains frequently lactic acid bacteria or pure bacteriocins can inhibit growth dominate and persist in fish slaughter and smoking facilities of L. monocytogenes in cold-smoked fish (1, 29–31). So- (48). dium nitrite (32) and sodium lactate (33) have been tested Current U.S. regulatory policy considers a ready-to-eat in cold-smoked fish but cannot ensure complete growth in- seafood product adulterated if L. monocytogenes is detected hibition. in a 25-g sample. A new European Community regulation (41), on microbiological criteria for foodstuffs became effective According to Tompkin the most widely used com- pounds for control of L. monocytogenes in foods are sodi- * Author for correspondence. Tel: ϩ45 45 25 25 64; Fax: ϩ45 45 88 47 um lactate (SL) and sodium diacetate (SDA), used individ- 74; E-mail: [email protected]. ually or in combination. SL and potassium lactate (PL) ex- J. Food Prot., Vol. 69, No. 9 INHIBITION OF L. MONOCYTOGENES IN COLD-SMOKED SALMON 2135 TABLE 1. Chemical characterization of injected cold-smoked salmon brine containing NaCl and a combination of potassium lactate (PL) plus sodium acetate (SA) or sodium diacetate (SDA) Dry PL (%) SA or SDA (%) matter NaCl (%, Treatment Description (g) water phase) pH Water phase Wt/wt Water phase Wt/wt 1 Standard NaCl % 38 4.9 Ϯ 0.2 6.21 0.82 Ϯ 0.08 0.51 0.04 Ϯ 0.04 0.02 2 PA 4 2% (target 2% lactate) 39 3.7 Ϯ 0.1 6.20 1.99 Ϯ 0.12 1.24 0.12 Ϯ 0.02 0.07 3 PD 4 2% (target 2% lactate) 37 3.4 Ϯ 0.1 6.05 2.06 Ϯ 0.07 1.32 0.12 Ϯ 0.03 0.08 4 PD 4 1.5% (target 1.5% lactate) 40 4.3 Ϯ 0.1 6.21 1.90 Ϯ 0.18 1.16 0.09 Ϯ 0.02 0.05 5a Reduced NaCl % 36 3.8 Ϯ 0.1 6.17 0.80 Ϯ 0.05 0.51 0.00 Ϯ 0.01 0.00 6 PA 4 2.5% (target 2.5% lactate) 37 2.7 Ϯ 0.1 6.16 2.27 Ϯ 0.23 1.46 NDb ND a Control for treatments 2 and 3. b Not determined. Downloaded from http://meridian.allenpress.com/jfp/article-pdf/69/9/2134/1678005/0362-028x-69_9_2134.pdf by guest on 01 October 2021 tend shelf life and increase the safety of meat and poultry (SDR,0100, Jungbunzlauer, Ladenburg, Germany), PL (Purasal P/ products (3). SDA also is used in foods as a flavoring and HiPure 60, PURAC Biochem, Gorinchem, The Netherlands), PL antimicrobial agent (25). The antilisterial activity of SL or in combination with SA at a ratio of 14:1 (56% PL and 4% SA; PL in combination with SDA in a dipping solution (5, 13, PURASAL Opti.Form PA 4, PURAC Biochem), or PL in com- 15, 24, 35) or as part of the formulation (5, 27, 28, 37, 38) bination with SDA at a ratio of 14:1 (56% PL and 4% SDA; PURASAL Opti.Form PD 4, PURAC Biochem). Flasks were in- has been investigated in several meat products. When used oculated with L. monocytogenes at 103 CFU/ml and stored at in the formulation either alone or together, 2 to 3% SL and 10ЊC. L. monocytogenes counts were obtained after 0, 2, 5, 8, 12, 0.125 to 0.25% SDA can control the growth of L. mono- 16, 21, and 28 days by surface plating on Palcam agar (Oxoid cytogenes in cooked vacuum-packed meats (5, 27, 28, 37, CM0877 and SR150) and incubation for 2 days at 37ЊC. All ex- 38). The combination of PL and SDA absorbed into slices periments were carried out in duplicate. During the experiments, of cold-smoked salmon inhibited the growth of L. mono- temperatures were recorded with data loggers (Tinytag, Gemini cytogenes Scott A (49). Data Loggers Ltd., Chichester, UK). The purpose of the present study was to evaluate the antilisterial activity of PL, sodium acetate (SA), and SDA Cold-smoked salmon homogenate supplemented with combinations of PL plus SA or SDA. Cold-smoked salmon ho- against L. monocytogenes in cold-smoked salmon and to mogenate was prepared by homogenizing (Mini Quick 6720, OBH determine whether these compounds could be easily incor- Nordica, Taastrup, Denmark) 150 g of cold-smoked salmon for 1 porated into the formulations and technologies currently min (four times for 15 s each) with 15 ml of a sterile 4% NaCl used by processors. Few published studies have included (wt/vol) solution and combinations of PL (56%) plus SA (4%) or evaluations of the sensory effects of effective treatments on PL (56%) plus SDA (4%). The cold-smoked salmon homogenate the products tested. In the present study, we found that was inoculated by mixing 5 ml of a 105 CFU/ml suspension of treatments that effectively inhibited growth of L. monocy- L. monocytogenes into 150 g of cold-smoked salmon homogenate togenes did not have adverse sensory effects. for 1 min (four times for 15 s each). Five-gram portions of the fish homogenate were distributed in plastic bags, vacuum sealed MATERIALS AND METHODS (Multivac model A300/16, Sepp.
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