In situ Inhibition of Escherichia coli Isolated from Fresh Pork Sausage by Organic Acids

:  The main aim of this study was to evaluate the inhibitory effect of different concentrations of organics acids citric, lactic, acetic, and propionic on E. coli isolated from pork sausage. Two experiments were performed in vitro, respectively: agar disc diffusion and minimum inhibitory concentrati...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2011-11, Vol.76 (9), p.M605-M610
Main Authors: Dias, Francesca Silva, da Silva Ávila, Carla Luiza, Schwan, Rosane Freitas
Format: Article
Language:English
Subjects:
Acids
Agar
Animals
Biological and medical sciences
Citric Acid - metabolism
Colony Count, Microbial
E coli
Escherichia coli
Escherichia coli - drug effects
Escherichia coli - isolation & purification
Fermentation
Food Contamination - analysis
Food industries
Food Microbiology
Food Preservation - methods
Food processing industry
Food science
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Lactic Acid - metabolism
Meat and meat product industries
Meat products
Meat Products - microbiology
Microbial Sensitivity Tests
organic acids
sausage
Swine
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary::  The main aim of this study was to evaluate the inhibitory effect of different concentrations of organics acids citric, lactic, acetic, and propionic on E. coli isolated from pork sausage. Two experiments were performed in vitro, respectively: agar disc diffusion and minimum inhibitory concentration (MIC) determination. In agar disc diffusion, the minimum concentration of 1.29 M of citric acid inhibits bacterial growth. There was no statistically significant difference in the MIC of citric and lactic acids; citric and lactic acids were more effective than acetic and propionic acids. Based on in vitro results, lactic and citric acids were added to pork sausages with E. coli. The addition of citric acid caused a significant reduction (P < 0.01) in the pH of the sausages. Citric acid was most effective 15 d after inoculation; E. coli counts were reduced by 4.53 log units compared with time 0. Due to late inhibitory action of citric acid in the study, its effect may be more effective over E. coli in sausage that requiring longer storage, such as fermented sausages.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2011.02401.x