Lactobacilli and Tartrazine as Causative Agents of Red-Color Spoilage in Cucumber Pickle Products

The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y...

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Bibliographic Details
Published in:Journal of food science 2007-09, Vol.72 (7), p.M240-M245
Main Authors: Pérez-Díaz, I.M, Kelling, R.E, Hale, S, Breidt, F, McFeeters, R.F
Format: Article
Language:English
Subjects:
azo dye
azo dyes
Bacteria
benzoic acid
Biological and medical sciences
brining
color
Cucumbers
Cucumis sativus
Curcuma longa
dill
FD&C yellow nr 5
Food additives
Food Coloring Agents - adverse effects
Food Coloring Agents - metabolism
Food Contamination - analysis
Food industries
Food microbiology
Food preservation
Food Preservation - methods
Food science
food spoilage
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Lactobacillus
Lactobacillus - growth & development
Lactobacillus - metabolism
Lactobacillus casei
Lactobacillus paracasei
microbial detection
microbiological quality
Oxidation-Reduction
Physical growth
pickles
tartrazine
Tartrazine - adverse effects
Tartrazine - metabolism
turmeric
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Summary:The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2007.00460.x