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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
Food Protection Trends - September/October 2016 - 343
Food Protection Trends - September/October 2016 - 344
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Food Protection Trends - September/October 2016 - 353
Food Protection Trends - September/October 2016 - 354
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