Food Protection Trends - September/October 2016 - 354
Table 3. Average counts (log10 CFU/g) of lactic acid bacteria (LAB), yeast
(Debaryomyces hansenii and Candida zeylanoides) and mold (Penicillium
nalgiovense and Cladosporium cladosporioides) inoculated onto sausages
and their respective results for enrichment. Aerobic and yeast and mold
counts of the negative control are included
Storage
Time
(hours)
0
2
4
6
12
24
48
72
168
336
504
672
LAB
LAB
Enrichment
Yeast
Yeast
Enrichment
Mold
6.98a
3.76b
3.46b
3.16bc
2.30cd
1.63de
0.43e
1.15e
≤ 0.40e
0.45e
0.55e
≤ 0.40e
+
+
+
+
+
+
+
+
+
+
+
-
4.29a
0.85b
0.61b
≤ 0.40b
≤ 0.40b
0.62b
≤ 0.40b
≤ 0.40b
≤ 0.40b
≤ 0.40b
≤0.40b
≤ 0.40b
+
+
+
+
+
-
4.49a
2.24b
1.45bc
1.10cd
0.53d
≤ 0.40d
≤ 0.40d
≤ 0.40d
≤ 0.40d
≤ 0.40d
≤ 0.40d
≤ 0.40d
Mold
Aerobic Count
Yeast & Mold
Enrichment (negative control) (negative control)
+
+
+
+
-
1.36a
1.36a
1.36a
1.36a
0.80a
0.86a
0.86a
0.86a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
≤ 0.70a
Different letters represent significant difference among values within each column (P = 0.3690). Log10 CFU/g values at each
time point are the mean of (n = 9) 3 sausages/replication. Enrichment results are the sum of 3 sausage and 4 brine samples/
replication.
a-e
"+" = positive enrichment result and "-" = negative enrichment result.
cause damage to cell membranes, denaturation of proteins,
enzymes and DNA, and metabolic exhaustion (14, 31). The
accumulation of anions also is thought to contribute significantly to the inhibition of microorganisms, causing high
turgor pressure, potential leakage from the cell, production
of free radicals, and oxidative stresses (8, 23, 24). It is also
important to note that weak acids exhibit greater antimicrobial effects in lower pH environments (2, 12). Therefore, the
low pH of the brine used in this study (pH 2.72) likely aided
in the reduction of LAB and fungal populations. In addition,
since the pH of the brine solution used in this study was
below the pKa value of acetic acid, this step ensured that the
majority of the weak acid was in the undissociated form and
able to penetrate cell membranes.
The addition of salt in acidified food products is thought to
increase the antimicrobial activity of acetic acid, by lowering
the aw and increasing osmotic pressure (13). Although the
addition of salt has inhibitory effects on bacteria and fungi, this
process also can result in an environment which favors LAB
(4, 25). Although salt was a component of both the sausages
and brine examined in this study, significant changes in aw were
not observed throughout the 28 days of storage. Therefore,
354
Food Protection Trends September/October
any observed antimicrobial effects were not due to decreasing
aw. These results are similar to those observed by Richard and
Cutter (22) and Scheinberg et al. (26), who also noted no
significant changes in aw while investigating pickled eggs.
The decrease in spoilage microorganism populations
coincided with the decrease in pH of the inoculated sausages
within the first 24 h of storage in pickling brine. This result
suggests that the total reduction and inhibition of these
microorganisms was driven mainly by the decline in pH.
This result is in agreement with Richard and Cutter (22),
who demonstrated a > 4.85 log10 CFU/ml reduction in hard
cooked eggs inoculated with a cocktail of Salmonella spp.,
Staphylococcus aureus, Listeria monocytogenes, and Escherichia
coli O157:H7 in 24 h at 22ºC, with a similar associated drop in
pH. The authors also noted that the reduction of pathogenic
microorganisms was significantly higher (P < 0.05) in the hard
cooked eggs stored at room temperature (22ºC) than in eggs
stored at refrigeration temperatures (4ºC). Similar results were
observed by Scheinberg et al. (26). Results of the pickled egg
research suggest that temperature is also an important factor in
the acidification process. Studies by Leistner and Gorris (15)
and Leistner (14) have also reported evidence supporting the
Table of Contents for the Digital Edition of Food Protection Trends - September/October 2016
Contents
Food Protection Trends - September/October 2016 - Cover1
Food Protection Trends - September/October 2016 - Cover2
Food Protection Trends - September/October 2016 - Contents
Food Protection Trends - September/October 2016 - 342
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Food Protection Trends - September/October 2016 - 354
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Food Protection Trends - September/October 2016 - Cover3
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