title: Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage.
abstract: This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO2). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO2 (0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO2 concentration than with 0 ppm NaNO2. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10℃. This result indicates that 10 ppm NaNO2 may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO2.
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Jimyeong
authors.initials: J
authors.lastname: Ha
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Eunji
authors.initials: E
authors.lastname: Gwak
authors.affiliation: National Institute of Animal Science, RDA, Wanju 55365, Korea.
authors.forename: Mi-Hwa
authors.initials: MH
authors.lastname: Oh
authors.affiliation: National Institute of Animal Science, RDA, Wanju 55365, Korea.
authors.forename: Beomyoung
authors.initials: B
authors.lastname: Park
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Jeeyeon
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Sejeong
authors.initials: S
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Heeyoung
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Soomin
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
authors.affiliation: Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea.
authors.forename: Kyoung-Hee
authors.initials: KH
authors.lastname: Choi
keywords: NaCl; NaNO2; Salmonella; kinetic model; sausages