title: Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham.
abstract: This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ≥ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.
authors.affiliation: National Institute of Animal Science, RDA, Suwon 441-706, Korea.
authors.forename: Mi-Hwa
authors.initials: MH
authors.lastname: Oh
authors.affiliation: National Institute of Animal Science, RDA, Suwon 441-706, Korea.
authors.forename: Beom-Young
authors.initials: BY
authors.lastname: Park
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Hyunji
authors.initials: H
authors.lastname: Jo
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Soomin
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Heeyoung
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 570-749, Korea.
authors.forename: Kyoung-Hee
authors.initials: KH
authors.lastname: Choi
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
keywords: Pseudomonas spp.; food spoilage; sodium diacetate; sodium lactate