Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce.

The growth inhibiting effects of NaCl and selected simple salt replacers (CaCl(2), MgCl(2), KCl and MgSO(4)) on the growth of Lactobacillus sakei were studied in de Man Rogosa Sharpe broth at 7 degrees C over a water phase concentration of 0 to 6.4%. The divalent chloride salts (CaCl(2) in particular) generally had the largest antimicrobial activities at equivalent water phase concentrations, molalities or water activity (a(w)) values. MgSO(4) had not only the least antimicrobial activity but also the smallest a(w) depressing capacity. The results also showed that the antimicrobial effects of CaCl(2) were not fully accounted for by its a(w) depressing effects. Challenge tests performed on cooked ham and white sauce showed that reduction of NaCl levels by 28 and 33%, respectively, had no influence on the microbial stability of these products to L. sakei. Ultimately the study concluded that the microbiological consequences of the full or partial replacement of NaCl on the growth of L. sakei largely depend on the initial level of NaCl, the level of replacement and the nature of the salt replacer used. Altered stability to L. sakei is most likely given a high initial NaCl level, combined with a large level of partial replacement with either CaCl(2) (increased stability) or MgSO(4) (reduced stability) as the replacer.

Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium.

In this study, the growth of Salmonella Typhimurium in Tryptic Soy Broth was examined at different pH (4.50-5.50), water activity a(w) (0.970-0.992) and gelatin concentration (0%, 1% and 5% ) at 20 degrees C. Experiments in TSB with 0% gelatin were carried out in shaken erlenmeyers, in the weak 1% gelatin media in petri plates and in the firm 5% gelatin media in gel cassettes. A quantification of gel strength was performed by rheological measurements and the influence of oxygen supply on the growth of S. Typhimurium was investigated. pH, as well as a(w) as well as gelatin concentration had an influence on the growth rate. Both in broth and in gelatinized media, lowering pH or water activity caused a decrease of growth rate. In media with 1% gelatin a reduction of growth rate and maximal cell density was observed compared to broth at all conditions. However, the effects of decreasing pH and a(w) were less pronounced. A further increase in gelatin concentration to 5% gelatin caused a small or no additional drop of growth rate. The final oxygen concentration dropped from 5.5 ppm in stirred broth to anoxic values in petri plates, also when 0% and 5% gelatin media were tested in this recipient. Probably, not stirring the medium, which leads to anoxic conditions, has a more pronounced effect on the growth rate of S. Typhimurium then medium solidness. Finally, growth data were fitted with the primary model of Baranyi and Roberts [Baranyi, J. and Roberts, T. A., 1994. A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology 23, 277-294]. An additional factor was introduced into the secondary model of Ross et al. [Ross, T. and Ratkowsky, D. A. and Mellefont, L. A. and McMeekin, T. A., 2003. Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli. International Journal of Food Microbiology 82, 33-43.] to incorporate the effect of gelatin concentration, next to the effect of pH and a(w). A two step and a global regression procedure were applied. Both procedures were able to fit the data well, but the global regression procedure led to smaller standard errors on the parameters.