Effect of adding sodium lactate and sorbic acid on Escherichia coli producing cytotoxic Vero toxin in red and white meat
الملخص
Effect of adding sodium lactate and sorbic acid on Escherichia coli producing cytotoxic Vero toxin in red and white meat
Abstract
The aim of this research was to study the effect of sodium lactate and sorbic acid on Escherichia coli, which produces cytotoxic toxin (Vero-like) in red and white meat. These bacteria are considered a major cause of some meat-borne diseases and contribute significantly to meat spoilage. The aim was to inhibit the growth of these bacteria to the permissible limit. Meat samples were immersed in a sodium lactate solution (2% sodium lactate, 4% sodium lactate) and a sorbic acid solution (1% sorbic acid, 0% sorbic acid) for 30 minutes. The effect of sodium lactate and sorbic acid at different concentrations on these meats was then studied. The results were evaluated after testing the number of bacteria in the meat. The results demonstrated the ability of sodium lactate to inhibit the growth of these bacteria. Samples treated with a 4% sodium lactate solution showed better inhibition in these meats, and the results demonstrated the ability of sorbic acid to inhibit the growth of these bacteria. Samples treated with a 2% sorbic acid solution showed better inhibition of these meats. This study concludes that adding 4% sodium lactate can reduce the number of E. coli bacteria that produce a cytotoxic toxin for Vero cells. Adding 2% sorbic acid can also reduce the number of these bacteria, and the results showed significant differences at P<0.05.
Keywords: Red meat - White meat - Sodium lactate - Sorbic acid - E. coli that produces a cytotoxic toxin for Vero cells.
References
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30) Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007; 18: 566–575.
31) Scallan E, Hoekstra RM, Angulo FJ, et al. Foodborne illness acquired in the United States-major pathogens. Emerg Infect Dis 2011; 17(1): 7–15. DOI: 10.3201/eid1701.p11101
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33) Siobha´n C. McCarthy, Catherine M. Burgess, Se´amus Fanning, and Geraldine Duffy (An Overview of Shiga-Toxin Producing Escherichia coli Carriage and Prevalence in the Ovine Meat Production Chain) FOODBORNE PATHOGENS AND DISEASE Volume 18, Number 3, 2021 ª Mary Ann Liebert, Inc. DOI: 10.1089/fpd.2020.2861 .
34) Sofos J.N., and Busta F.F. 1980. Antimicrobial activity of sorbates. J. Food Prot. 44:614-622.
35) storage Ligia V. Antonia da Silva, Witoon Prinyawiwatkul, Joan M. King, Hong Kyoon No, Joseph D. Bankston Jr., Beilei Ge Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature Food Microbiology 25 (2008) 958–963.
36) Wagner AB (2008) Bacterial Food Poisoning. Texas Agric Ext Serv 1–6.
37) Weiss SN (2010): A Generalized Higher Order Kernel Energy Approximation Method. J Comput Chem 31(16):2889-99.
38) Yulistiani, R., Praseptiangga, D. and Supyani, S. 2019. Occurrences of Salmonella spp. and Escherichia coli in chicken meat, intestinal contents and rinse water at slaughtering place from traditional market in Surabaya, Indonesia. IOP Conf. Series: Materials Science and Engineering633, doi:10.1088/1757-899X/633/1/012007.
impact of some organic acids and their salts on microbial quality and shelf life of beef Assiut Vet. Med. J. Vol. 64 No. 159 October 2018, 164-177.
2) Aykın-Dinçer E, Ergin F, Küçükçetin A. 2021. Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound. J Food Saf 43:e12923.
3) Bacus and Bontenbal, 1991 Natural Sodium Lactate has recognized as an effective way to control pathogens in cured and uncured meats and poultry,37,64-69.
4) Barkocy-Gallagher, G. A., Arthur, T. M., Rivera-Betancourt, M., Nou, X Shackelford, S. D., Wheeler, T. L., & Koohmaraie, M. (2003). Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants. Journal of Food Protection, 66, 1978-1986.
5) C. M. Byrne, D. J. Bolton, J. J. Sheridan, I. S. Blair and D. A. McDowell ,2002
6) (Determination of the e¡ect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations)
7) Campos, C.A. and Gerschenson, L.N. 1998. Inhibitory action of potassium sorbate degradation products against Staphylococcus aureus growth in laboratory medium. Int. Jour. Food Micro. 54:117-122.
8) Cheesbrough, M. (1985). Medical Laboratory Manual for Tropical Countries. 1st ed. English Language Book Society, London. p 400–480.
9) Cheesbrough, M. (1985). Medical Laboratory Manual for Tropical Countries. 1st ed. English Language Book Society, London. p 400–480.
10) Feiner, Gerhard (2006):Meat Products Handbook ,Practical Science And Technology , Woodhead Publishing Limited , First Published ,U.S.A.
11) Fernández-López , J. , Zhi , N. , Aleson-Carbonell , L., Pérez-Alvarez, J. A. , &Kuri , V. (2005) . A ntioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Science , 69 , 371 – 380.
12) Food and Drugs Administration. (2016). Microorganisms & Microbial-Derived Ingredients Used in Food (Partial List). http:// http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/Microorganisms MicrobialDerivedIngredients/default.htm.
Food Microbiology, 19, 211^219.
13) Goodridge, L., Chen, J., & Griffiths, M. (1999). The use of a fluorescent bacteriophage assay for detection of *Escherichia coli* O157:H7 in inoculated ground beef and raw milk. *International Journal of Food Microbiology, 47*(1-2), 43-50.
14) Goodridge, L., Chen, J., & Griffiths, M. (1999). The use of a fluorescent bacteriophage assay for detection of *Escherichia coli* O157:H7 in inoculated ground beef and raw milk. *International Journal of Food Microbiology, 47*(1-2), 43-50.
15) Hausler, W.J.JR.(1972).Standard Methods for the Examination Diary Products .American Puplic Health Ass.,Washington.D.C.
16) https://doi.org/10.1155/2020/2324358.
17) Huang, Y., & Chen, H. (2011). Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food Control, 22, 1178-1183. http://dx.doi.org/10.1016/j.foodcont.2011.01.012.
18) Hui . Y . H., Nip . K. W., Rogers . R . W . And Young . O . A(2005):Meat Science And Applications . 1st Ed. Marcel Dekker Inc. U.K.
19) Karmali, M. A., Gannon, V., & Sargeant, J. M. (2010). Verocytotoxin-producing Escherichia coli (VTEC). Veterinary Microbiology, 140, 360-370. http://dx.doi.org/10.1016/j.vetmic.2009.04.011.
20) Khalid Ibrahim Sallam , Samir Mohammed Abd-Elghany, Mohammed Abdullah Hussein, Kálmán Imre, Adriana Morar, Alaa Eldin Morshdy, and Mohamed Zakaria Sayed-Ahmed,2020 (Microbial Decontamination of Beef Carcass Surfaces by Lactic Acid, Acetic Acid, and Trisodium Phosphate Sprays) BioMed Research International Volume Article ID 2324358, 11 pages.
21) Koodie L., Dhople A.M. (2001). Acid tolerance of Escherichia coli O157:H7 and its survival in apple juice. Microbios. 104: 167– 175.
22) L. Friedrich, I. Siro, , I. Dalmadi, K. Horva ´th, R. A ´ goston, Cs. Balla,2008. (Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage) Meat Science 79 (2008) 332–343.
23) Lawrie RA (1985) Meat science, 4th editio. Oxford: Pergamon Press.
24) Ledward, D.A. 1990. Stability of sorbic acid in intermediate moisture systems. Food Addit. Contam. Anal. Surveillance Eval. Control. 7:677-683.
25) Lueck, E. 1990. Food Applications of sorbic acid and its salts. Food Additives and Contaminants. 7:711-715.
26) M. Amin Zare, S.M. Razavi Rohani1, M. Raeisi, SH. Javadi Hosseini, M. Hashemi(2014) Effects of Monolaurin, Sorbic Acid and Potassium Sorbate on Bacteria Journal of Food Quality and Hazards Control 1 52-55.
27) Mangalassary . S . Han . I . Rieck . J . Acton . J . Jiang . X . Sheldon . B. And Dawson . P(2007):Effect Of Combining Nisin And/Or Lysozyme With In-Package Pasteurization On Thermal Inactivation Of Listeria Monocytogenes In Ready-To-Eat Turkey Bologna. Journal Of Food Protection . 70(11): 2503-2511.
28) McKee L. General attributes of fresh and frozen poultry meat. In: Nollet LML (Editor), Handbook of Meat, Poultry and Seafood Quality. 1st Edition, Iowa, USA 2007: 429-437.
29) Nørrung B, Andersen JK, Buncic S (2009) Main Concerns of Pathogenic Microorganisms in Meat. Saf Meat Process Meat 3–29.
30) Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007; 18: 566–575.
31) Scallan E, Hoekstra RM, Angulo FJ, et al. Foodborne illness acquired in the United States-major pathogens. Emerg Infect Dis 2011; 17(1): 7–15. DOI: 10.3201/eid1701.p11101
32) Shaltout, F. A; Gerges, M. T. and Shewail, A. A 2014 mpact of organic acids and their salts on microbial quality and shelf life of beef meat Glob. J. Agric. Food Safety Sci., Vol.1 (2): pp. 360 – 370.
33) Siobha´n C. McCarthy, Catherine M. Burgess, Se´amus Fanning, and Geraldine Duffy (An Overview of Shiga-Toxin Producing Escherichia coli Carriage and Prevalence in the Ovine Meat Production Chain) FOODBORNE PATHOGENS AND DISEASE Volume 18, Number 3, 2021 ª Mary Ann Liebert, Inc. DOI: 10.1089/fpd.2020.2861 .
34) Sofos J.N., and Busta F.F. 1980. Antimicrobial activity of sorbates. J. Food Prot. 44:614-622.
35) storage Ligia V. Antonia da Silva, Witoon Prinyawiwatkul, Joan M. King, Hong Kyoon No, Joseph D. Bankston Jr., Beilei Ge Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature Food Microbiology 25 (2008) 958–963.
36) Wagner AB (2008) Bacterial Food Poisoning. Texas Agric Ext Serv 1–6.
37) Weiss SN (2010): A Generalized Higher Order Kernel Energy Approximation Method. J Comput Chem 31(16):2889-99.
38) Yulistiani, R., Praseptiangga, D. and Supyani, S. 2019. Occurrences of Salmonella spp. and Escherichia coli in chicken meat, intestinal contents and rinse water at slaughtering place from traditional market in Surabaya, Indonesia. IOP Conf. Series: Materials Science and Engineering633, doi:10.1088/1757-899X/633/1/012007.
منشور
2026-03-09
How to Cite
Haji Al-Ali, A., Arawanah, A. A., & Salman, G. (2026). Effect of adding sodium lactate and sorbic acid on Escherichia coli producing cytotoxic Vero toxin in red and white meat. Journal of Hama University , 8(3). Retrieved from https://hama-univ.edu.sy/ojs/index.php/huj/article/view/2923
