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Chen Z, Qi L, Wang J, Nie K, Peng X, Chen L, Xia L. Research trends and hotpots on the relationship between high salt and hypertension: A bibliometric and visualized analysis. Medicine (Baltimore) 2023; 102:e35492. [PMID: 37832093 PMCID: PMC10578769 DOI: 10.1097/md.0000000000035492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 09/13/2023] [Indexed: 10/15/2023] Open
Abstract
INTRODUCTION A high salt diet is a significant risk factor for hypertension, and scholarly investigations into this relationship have garnered considerable attention worldwide. However, bibliometric analyses in this field remain underdeveloped. This study aimed to conduct a bibliometric and visual analysis of research progress on the link between high salt and hypertension from 2011 to 2022 with the goal of identifying future research trends and providing valuable insights for this field. METHODS High salt and hypertension data were obtained from the Web of Science Core Collection database. Microsoft Excel, Scimago Graphica, CiteSpace, and VOSviewer software were employed to analyze publication output trends, the most productive countries or regions, journals, authors, co-cited references, and keywords. RESULTS After screening, 1470 papers met the inclusion criteria. Relevant publications increased annually by 3.66% from 2011 to 2022. The United States led in research productivity, with The Journal of Hypertension publishing the most papers, and David L. Mattson as the most prolific author. Oxidative stress has emerged as a prominent research topic, and extensive investigations have been conducted on related mechanisms. "Oxidative stress," "gut microbiota," and "kidney injury" are recent hotspots that are expected to remain so, and this study carefully characterizes the mechanism of high salt-induced hypertension based on these hotspots. CONCLUSION This study utilized bibliometric and visualization analysis to identify the development trends and hotspots of publications related to high salt and hypertension. The findings of this study offer valuable insights into the forefront of emerging trends and future directions in this field.
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Affiliation(s)
- Zhixuan Chen
- State Administration of Traditional Chinese Medicine, Key Laboratory of Traditional Chinese Medicine Regimen and Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- School of Health Preservation and Rehabilitation, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- Key Laboratory of Traditional Chinese Medicine Regimen and Health of Sichuan Province, Chengdu, Sichuan, China
| | - Luming Qi
- State Administration of Traditional Chinese Medicine, Key Laboratory of Traditional Chinese Medicine Regimen and Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- School of Health Preservation and Rehabilitation, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- Key Laboratory of Traditional Chinese Medicine Regimen and Health of Sichuan Province, Chengdu, Sichuan, China
| | - Jie Wang
- State Administration of Traditional Chinese Medicine, Key Laboratory of Traditional Chinese Medicine Regimen and Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- School of Health Preservation and Rehabilitation, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- Key Laboratory of Traditional Chinese Medicine Regimen and Health of Sichuan Province, Chengdu, Sichuan, China
| | - Kaidi Nie
- State Administration of Traditional Chinese Medicine, Key Laboratory of Traditional Chinese Medicine Regimen and Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- School of Health Preservation and Rehabilitation, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- Key Laboratory of Traditional Chinese Medicine Regimen and Health of Sichuan Province, Chengdu, Sichuan, China
| | - Xile Peng
- State Administration of Traditional Chinese Medicine, Key Laboratory of Traditional Chinese Medicine Regimen and Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- School of Health Preservation and Rehabilitation, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- Key Laboratory of Traditional Chinese Medicine Regimen and Health of Sichuan Province, Chengdu, Sichuan, China
| | - Li Chen
- State Administration of Traditional Chinese Medicine, Key Laboratory of Traditional Chinese Medicine Regimen and Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- School of Health Preservation and Rehabilitation, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- Key Laboratory of Traditional Chinese Medicine Regimen and Health of Sichuan Province, Chengdu, Sichuan, China
| | - Lina Xia
- State Administration of Traditional Chinese Medicine, Key Laboratory of Traditional Chinese Medicine Regimen and Health, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- School of Health Preservation and Rehabilitation, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China
- Key Laboratory of Traditional Chinese Medicine Regimen and Health of Sichuan Province, Chengdu, Sichuan, China
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2
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Clerjon S, El Sabbagh N, Pages G, Traore A, Bonny JM. Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:628-636. [PMID: 34907589 DOI: 10.1002/mrc.5239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/10/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
According to various health organizations, the global consumption of salt is higher than recommended and needs to be reduced. Ideally, this would be achieved without losing the taste of the salt itself. In order to accomplish this goal, both at the industrial and domestic levels, we need to understand the mechanisms that govern the final distribution of salt in food. The in-silico solutions in use today greatly over-simplify the real food structure. Measuring the quantity of sodium at the local level is key to understanding sodium distribution. Sodium magnetic resonance imaging (MRI), a non-destructive approach, is the ideal choice for salt mapping along transformational process. However, the low sensitivity of the sodium nucleus and its short relaxation times make this imaging difficult. In this paper, we show how sodium MRI can be used to highlight salt heterogeneities in food products, provided that the temporal decay is modeled, thus correcting for differences in relaxation speeds. We then propose an abacus which shows the relationship between the signal-to-noise ratio of the sodium MRI, the salt concentration, the B0 field, and the spatial and temporal resolutions. This abacus simplifies making the right choices when implementing sodium MRI.
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Affiliation(s)
- Sylvie Clerjon
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Nour El Sabbagh
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
- Institute Pascal, Clermont Auvergne University, CHU, CNRS, Clermont Auvergne INP, Clermont-Ferrand, France
| | - Guilhem Pages
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Amidou Traore
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
| | - Jean-Marie Bonny
- INRAE, UR QuaPA, St Genes Champanelle, France
- INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, France
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3
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Godts S, Steiger M, Orr SA, De Kock T, Desarnaud J, De Clercq H, Cnudde V. Charge balance calculations for mixed salt systems applied to a large dataset from the built environment. Sci Data 2022; 9:324. [PMID: 35715411 PMCID: PMC9205874 DOI: 10.1038/s41597-022-01445-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Accepted: 05/30/2022] [Indexed: 11/09/2022] Open
Abstract
Understanding salt mixtures in the built environment is crucial to evaluate damage phenomena. This contribution presents charge balance calculations applied to a dataset of 11412 samples taken from 338 sites, building materials showing signs of salt deterioration. Each sample includes ion concentrations of Na+, K+, Mg2+, Ca2+, Cl-, NO3-, and SO42- adjusted to reach charge balance for data evaluation. The calculation procedure follows two distinct pathways: i) an equal adjustment of all ions, ii) adjustments to the cations in sequence related to the solubility of the theoretical solids. The procedure applied to the dataset illustrates the quantification of salt mixture compositions and highlights the extent of adjustments applied in relation to the sample mass to aid interpretation. The data analysis allows the identification of theoretical carbonates that could influence the mixture behavior. Applying the charge balance calculations to the dataset validated common ions found in the built environment and the identification of three typical mixture compositions. Additionally, the data can be used as direct input for thermodynamic modeling.
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Affiliation(s)
- Sebastiaan Godts
- Monuments Lab, Royal Institute for Cultural Heritage (KIK-IRPA), Brussels, Belgium. .,Antwerp Cultural Heritage Sciences, ARCHES, University of Antwerp, Antwerp, Belgium. .,Department of Geology, PProGRess, Ghent University, Ghent, Belgium.
| | - Michael Steiger
- Department of Chemistry, University of Hamburg, Hamburg, Germany
| | - Scott Allan Orr
- Institute for Sustainable Heritage, University College London (UCL), London, United Kingdom
| | - Tim De Kock
- Antwerp Cultural Heritage Sciences, ARCHES, University of Antwerp, Antwerp, Belgium
| | - Julie Desarnaud
- Monuments Lab, Royal Institute for Cultural Heritage (KIK-IRPA), Brussels, Belgium.,Renovation & Heritage Lab, Belgium Building Research Institute (BBRI), Saint-Gilles, Belgium
| | - Hilde De Clercq
- Monuments Lab, Royal Institute for Cultural Heritage (KIK-IRPA), Brussels, Belgium
| | - Veerle Cnudde
- Department of Geology, PProGRess, Ghent University, Ghent, Belgium.,Department of Earth Sciences, Utrecht University, Utrecht, The Netherlands
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4
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Kim DH, Kim SA, Jo YM, Seo H, Kim GY, Cheon SW, Yang SH, Jeon CO, Han NS. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju. BMC Microbiol 2022; 22:149. [PMID: 35668352 PMCID: PMC9169274 DOI: 10.1186/s12866-022-02561-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce biogenic amines, which are associated with neurotoxicity. Here, we report a probiotic starter strain of T. halophilus, EFEL7002, that is suitable for use in high-salt fermentation. RESULTS EFEL7002 was isolated from Korean meju (fermented soybean) and identified as T. halophilus, with 99.85% similarity. The strain is safe for use in food as it is a non-hemolytic and non-biogenic amine producer. EFEL7002 is tolerant to gastrointestinal conditions and can adhere to Caco-2 cells. This strain showed antioxidant, anti-inflammatory, and protective effects against the human gut epithelial barrier. EFEL7002 grew well in media containing 0-18% NaCl showing maximum cell densities in 6% or 12% NaCl. CONCLUSIONS T. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods.
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Affiliation(s)
- Da Hye Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Hee Seo
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Su Hwi Yang
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 156-756, Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea.
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5
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Hu J, Feng C, Yu Z, Zhu Y. Effect of partial substitution of NaCl by KCl, CaCl
2
, and MgCl
2
on properties of mixed gelation from myofibrillar protein and
Flammulina velutipes
protein. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jingrong Hu
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
| | - Cuiping Feng
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
| | - Zhihui Yu
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
| | - Yingchun Zhu
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
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6
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Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread. Food Sci Biotechnol 2020; 29:1433-1438. [PMID: 32999751 DOI: 10.1007/s10068-020-00783-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/22/2020] [Accepted: 06/03/2020] [Indexed: 10/24/2022] Open
Abstract
This study aimed to investigate the influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread, respectively. The sodium reduction rate of hamburger patty and loaf bread was 20% and 30%, respectively, and experimental samples were kept at 4 °C, 25 °C, and 40 °C for 60 h. The microbiological analysis included the colony count of total microbes and B. cereus. The water activity (Aw), titratable acidity (TA), and pH were assessed as factors that inhibit microbial growth. In this study, Aw, TA, and pH of all samples were affected by the growth of total microbes and B. cereus during the storage period. Hence, these results suggested that sodium reduction in processed foods should be preferentially applied as a potent inhibition strategy after accurate assessment of inhibitors for different food types.
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7
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Sinnelä MT, Park YK, Lee JH, Jeong KC, Kim YW, Hwang HJ, Mah JH. Effects of Calcium and Manganese on Sporulation of Bacillus Species Involved in Food Poisoning and Spoilage. Foods 2019; 8:foods8040119. [PMID: 30959957 PMCID: PMC6517867 DOI: 10.3390/foods8040119] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/04/2019] [Accepted: 04/05/2019] [Indexed: 11/16/2022] Open
Abstract
Spores are resistant against many extreme conditions including the disinfection and sterilization methods used in the food industry. Selective prevention of sporulation of Bacillus species is an ongoing challenge for food scientists and fermentation technologists. This study was conducted to evaluate the effects of single and combined supplementation of calcium and manganese on sporulation of common pathogenic and food spoilage Bacillus species: B. cereus, B. licheniformis, B. subtilis and B. coagulans. Sporulation of Bacillus vegetative cells was induced on sporulation media supplemented with diverse concentrations of the minerals. Under the various mineral supplementation conditions, the degree of sporulation was quantified with colonies formed by the Bacillus spores. The results revealed that B. licheniformis and B. cereus displayed the weakest sporulation capabilities on media with minimal supplementation levels of calcium and manganese. The lowest sporulation of B. subtilis and B. coagulans was observed on media supplemented with the highest level of calcium and low levels of manganese. Depending on effect of supplementation on sporulation, the Bacillus species were divided into two distinct groups: B. licheniformis and B. cereus; and B. subtilis and B. coagulans. The information provides valuable insight to selectively reduce sporulation of Bacillus species undesirable in the food industry.
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Affiliation(s)
- Martti Tapani Sinnelä
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Kyoung Park
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jae Hoan Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - KwangCheol Casey Jeong
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA.
- Emerging Pathogens Institute, University of Florida, Gainesville, FL 32611, USA.
| | - Young-Wan Kim
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Han-Joon Hwang
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
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8
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Sajjad W, Khan T, Ul-Islam M, Khan R, Hussain Z, Khalid A, Wahid F. Development of modified montmorillonite-bacterial cellulose nanocomposites as a novel substitute for burn skin and tissue regeneration. Carbohydr Polym 2018; 206:548-556. [PMID: 30553356 DOI: 10.1016/j.carbpol.2018.11.023] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 09/14/2018] [Accepted: 11/08/2018] [Indexed: 11/26/2022]
Abstract
Bacterial cellulose (BC) is a promising biopolymer with wound healing and tissue regenerative properties but lack of antimicrobial property limits its biomedical applications. Therefore, current study was proposed to combine wound healing property of BC with antimicrobial activity of montmorillonite (MMT) and modified montmorillonites (Cu-MMT, Na-MMT and Ca-MMT) to design novel artificial substitute for burns. Designed nanocomposites were characterized through Fe-SEM, FTIR and XRD. The antimicrobial activities of composites were tested against Escherichia coli, Salmonella typhimurium, Citrobacter fruendii, Pseudomonas aeruginosa, Staphylococcus aureus and Methicillin-resistant Staphylococcus aureus. Tissue regeneration and wound healing activities of the composites were assessed in burn mice model. Physico-chemical characterization confirmed the loading of MMT onto surface and BC matrix. Modified MMTs-BC nanocomposites showed clear inhibitory zone against the tested pathogens. Animals treated with modified MMTs-BC nanocomposites exhibited enhanced wound healing activity with tissue regeneration, reepithelialization, healthy granulation and vascularization. These findings demonstrated that modified MMTs-BC nanocomposites could be used as a novel artificial skin substitute for burn patients and scaffold for skin tissue engineering.
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Affiliation(s)
- Wasim Sajjad
- Biotechnology Program, Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad Campus 22060, Pakistan
| | - Taous Khan
- Department of Pharmacy, COMSATS University Islamabad, Abbottabad Campus 22060, Pakistan
| | - Mazhar Ul-Islam
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah, Oman
| | - Romana Khan
- Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad Campus 22060, Pakistan
| | - Zohaib Hussain
- Biotechnology Program, Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad Campus 22060, Pakistan
| | - Ayesha Khalid
- Biotechnology Program, Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad Campus 22060, Pakistan
| | - Fazli Wahid
- Biotechnology Program, Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad Campus 22060, Pakistan.
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9
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Lee CH, Chin KB. Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13969] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chang Hoon Lee
- Department of Animal Science; Chonnam National University; Gwangju 61186 Korea
| | - Koo Bok Chin
- Department of Animal Science; Chonnam National University; Gwangju 61186 Korea
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10
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O’ Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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11
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Sukumaran AT, Holtcamp AJ, Englishbey AK, Campbell YL, Kim T, Schilling MW, Dinh TT. Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage. Meat Sci 2018; 139:49-55. [DOI: 10.1016/j.meatsci.2018.01.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 01/12/2018] [Accepted: 01/14/2018] [Indexed: 10/18/2022]
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12
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Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Allison A, Fouladkhah A. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products. Foods 2018; 7:E16. [PMID: 29389843 PMCID: PMC5848120 DOI: 10.3390/foods7020016] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 01/23/2018] [Accepted: 01/26/2018] [Indexed: 11/19/2022] Open
Abstract
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.
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Affiliation(s)
- Abimbola Allison
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
| | - Aliyar Fouladkhah
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
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14
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Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2020-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Kim NH, Cho TJ, Rhee MS. Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions. ADVANCES IN APPLIED MICROBIOLOGY 2017; 101:1-47. [PMID: 29050664 DOI: 10.1016/bs.aambs.2017.05.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
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16
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Bozkurt H, David JRD, Talley RJ, Lineback DS, Davidson PM. Thermal Inactivation Kinetics of Sporolactobacillus nakayamae Spores, a Spoilage Bacterium Isolated from a Model Mashed Potato-Scallion Mixture. J Food Prot 2016; 79:1482-1489. [PMID: 28221933 DOI: 10.4315/0362-028x.jfp-16-103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sporolactobacillus species have been occasionally isolated from spoiled foods and environmental sources. Thus, food processors should be aware of their potential presence and characteristics. In this study, the heat resistance and influence of the growth and recovery media on apparent heat resistance of Sporolactobacillus nakayamae spores were studied and described mathematically. For each medium, survivor curves and thermal death curves were generated for different treatment times (0 to 25 min) at different temperatures (70, 75, and 80°C) and Weibull and first-order models were compared. Thermal inactivation data for S. nakayamae spores varied widely depending on the media formulations used, with glucose yeast peptone consistently yielding the highest D-values for the three temperatures tested. For this same medium, the D-values ranged from 25.24 ± 1.57 to 3.45 ± 0.27 min for the first-order model and from 24.18 ± 0.62 to 3.50 ± 0.24 min for the Weibull model at 70 and 80°C, respectively. The z-values determined for S. nakayamae spores were 11.91 ± 0.29°C for the Weibull model and 11.58 ± 0.43°C for the first-order model. The calculated activation energy was 200.5 ± 7.3 kJ/mol for the first-order model and 192.8 ± 22.1 kJ/mol for the Weibull model. The Weibull model consistently produced the best fit for all the survival curves. This study provides novel and precise information on thermal inactivation kinetics of S. nakayamae spores that will enable reliable thermal process calculations for eliminating this spoilage bacterium.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, The University of Tennessee, 2600 River Drive, Knoxville, Tennessee 37996-4591
| | - Jairus R D David
- ConAgra Foods, Inc., Center for Research, Quality & Innovation, Six ConAgra Drive, Mail Stop 6-475, Omaha, Nebraska 68102, USA
| | - Ryan J Talley
- ConAgra Foods, Inc., Center for Research, Quality & Innovation, Six ConAgra Drive, Mail Stop 6-475, Omaha, Nebraska 68102, USA
| | - D Scott Lineback
- ConAgra Foods, Inc., Center for Research, Quality & Innovation, Six ConAgra Drive, Mail Stop 6-475, Omaha, Nebraska 68102, USA
| | - P Michael Davidson
- Department of Food Science and Technology, The University of Tennessee, 2600 River Drive, Knoxville, Tennessee 37996-4591
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17
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Lee J, Ha J, Kim S, Lee S, Lee H, Yoon Y, Choi KH. The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat. Korean J Food Sci Anim Resour 2016; 36:469-75. [PMID: 27621687 PMCID: PMC5018506 DOI: 10.5851/kosfa.2016.36.4.469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 06/21/2016] [Accepted: 06/27/2016] [Indexed: 11/24/2022] Open
Abstract
This study examined the relationship between NaCl sensitivity and stress response of Listeria monocytogenes. Nine strains of L. monocytogenes (NCCP10805, NCCP10806, NCCP10807, NCCP10808, NCCP10809, NCCP10810, NCCP10811, NCCP10920 and NCCP 10943) were exposed to 0%, 1%, 2% and 4% NaCl, and then incubated at 60℃ for 60 min to select strains that were heat-sensitized (HS) and non-sensitized (NS) by NaCl exposure. After heat challenge, L. monocytogenes strains were categorized as HS (NCCP 10805, NCCP10806, NCCP10807, NCCP10810, NCCP10811 and NCCP10920) or NS (NCCP10808, NCCP10809 and NCCP10943). Total mRNA was extracted from a HS strain (NCCP10811) and two NS strains (NCCP10808 and NCCP10809), and then cDNA was prepared to analyze the expression of genes (inlA, inlB, opuC, betL, gbuB, osmC and ctc) that may be altered in response to NaCl stress, by qRT-PCR. The expression levels of two invasion-related genes (inlA and inlB) and two stress response genes (opuC and ctc) were increased (p<0.05) in NS strains after NaCl exposure in an NaCl concentration-dependent manner. However, only betL expression was increased (p<0.05) in the HS strains. These results indicate that the effect of NaCl on heat sensitization of L. monocytogenes is strain dependent and that opuC and ctc may prevent NS L. monocytogenes strains from being heat sensitized by NaCl. Moreover, NaCl also increases the expression of invasion-related genes (inlA and inlB).
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Affiliation(s)
| | | | | | | | | | - Yohan Yoon
- Corresponding author: Yohan Yoon, Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea. Tel: +82-2-2077-7585, E-mail: Kyoung-Hee Choi, Department of Oral Mcirobiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea. Tel: +82-63-850-6911, E-mail:
| | - Kyoung-Hee Choi
- Department of Oral Mcirobiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea
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18
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Balamurugan S, Ahmed R, Chibeu A, Gao A, Koutchma T, Strange P. Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken. Int J Food Microbiol 2016; 218:51-6. [DOI: 10.1016/j.ijfoodmicro.2015.11.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 11/05/2015] [Accepted: 11/15/2015] [Indexed: 11/24/2022]
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19
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Mora-Gallego H, Guàrdia MD, Serra X, Gou P, Arnau J. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat. Meat Sci 2015; 112:9-15. [PMID: 26497101 DOI: 10.1016/j.meatsci.2015.10.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2014] [Revised: 09/30/2015] [Accepted: 10/09/2015] [Indexed: 11/25/2022]
Abstract
The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.64% KCl and sunflower oil (1.5% and 3.0%) on the physicochemical, instrumental colour and texture, sensory properties and consumer acceptability of small caliber non-acid fermented sausages (fuet type) was studied. This simultaneous reduction of fat and salt increased weight loss, moisture, water activity (aw), redness, instrumental texture parameters (hardness, chewiness and cohesiveness), sensory attributes (darkness, hardness, elasticity) and the consumer acceptability. The subsequent addition of 0.64% KCl to the leanest batch decreased the aw and barely affected instrumental texture parameters and consumer acceptability. Subsequent sunflower oil addition decreased hardness, chewiness and cohesiveness and increased crumbliness and oil flavour which may decrease the consumer acceptability. The simultaneous reduction of fat and NaCl with the addition of 0.64% KCl was the preferred option by the consumers.
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Affiliation(s)
- Héctor Mora-Gallego
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Maria Dolors Guàrdia
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain.
| | - Xavier Serra
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Pere Gou
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Jacint Arnau
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
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20
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Lu Y, Peterson JR, Gooding JJ, Lee NA. Development of a Competitive ELISA for the Detection of 4-tert-Octylphenol in Seafood. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-014-0053-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Choi Y, Jung K, Jo H, Nam K, Choe J, Rhee M, Kim B. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Sci 2014; 96:21-5. [DOI: 10.1016/j.meatsci.2013.06.022] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 06/13/2013] [Accepted: 06/18/2013] [Indexed: 11/30/2022]
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23
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Harper NM, Getty KJ. Effect of Salt Reduction on Growth ofListeria monocytogenesin Meat and Poultry Systems. J Food Sci 2012; 77:M669-74. [DOI: 10.1111/j.1750-3841.2012.02975.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham. Meat Sci 2012; 90:472-7. [DOI: 10.1016/j.meatsci.2011.09.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 11/18/2022]
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26
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Ngadi MO, Latheef MB, Kassama L. Emerging technologies for microbial control in food processing. FOOD ENGINEERING SERIES 2012. [DOI: 10.1007/978-1-4614-1587-9_14] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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27
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Horita C, Morgano M, Celeghini R, Pollonio M. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci 2011; 89:426-33. [DOI: 10.1016/j.meatsci.2011.05.010] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2010] [Revised: 05/07/2011] [Accepted: 05/12/2011] [Indexed: 10/18/2022]
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28
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Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture. Food Microbiol 2010; 27:1086-94. [DOI: 10.1016/j.fm.2010.07.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2010] [Revised: 07/09/2010] [Accepted: 07/10/2010] [Indexed: 11/18/2022]
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29
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Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Meat Sci 2010; 86:331-6. [DOI: 10.1016/j.meatsci.2010.05.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2009] [Revised: 05/03/2010] [Accepted: 05/04/2010] [Indexed: 11/23/2022]
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30
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Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Sci 2010; 85:580-8. [DOI: 10.1016/j.meatsci.2010.03.009] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2009] [Revised: 12/16/2009] [Accepted: 03/08/2010] [Indexed: 11/23/2022]
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31
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Taormina PJ. Implications of salt and sodium reduction on microbial food safety. Crit Rev Food Sci Nutr 2010; 50:209-27. [PMID: 20301012 DOI: 10.1080/10408391003626207] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Excess sodium consumption has been cited as a primary cause of hypertension and cardiovascular diseases. Salt (sodium chloride) is considered the main source of sodium in the human diet, and it is estimated that processed foods and restaurant foods contribute 80% of the daily intake of sodium in most of the Western world. However, ample research demonstrates the efficacy of sodium chloride against pathogenic and spoilage microorganisms in a variety of food systems. Notable examples of the utility and necessity of sodium chloride include the inhibition of growth and toxin production by Clostridium botulinum in processed meats and cheeses. Other sodium salts contributing to the overall sodium consumption are also very important in the prevention of spoilage and/or growth of microorganisms in foods. For example, sodium lactate and sodium diacetate are widely used in conjunction with sodium chloride to prevent the growth of Listeria monocytogenes and lactic acid bacteria in ready-to-eat meats. These and other examples underscore the necessity of sodium salts, particularly sodium chloride, for the production of safe, wholesome foods. Key literature on the antimicrobial properties of sodium chloride in foods is reviewed here to address the impact of salt and sodium reduction or replacement on microbiological food safety and quality.
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32
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Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Olesen I, Thorsen L, Jespersen L. Relative transcription of Listeria monocytogenes virulence genes in liver pâtés with varying NaCl content. Int J Food Microbiol 2010; 141 Suppl 1:S60-8. [PMID: 20206397 DOI: 10.1016/j.ijfoodmicro.2010.01.042] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2009] [Revised: 01/27/2010] [Accepted: 01/29/2010] [Indexed: 01/20/2023]
Abstract
Quantitative real time polymerase chain reaction (qRT PCR) was used to compare the relative transcription of prfA, inlA, sigB and clpC for three Listeria monocytogenes strains after incubation in i) a standard liver pâté versus brain heart infusion (BHI) broth and ii) the standard liver pâté versus three liver pâtés with reduced NaCl content of which one also has been supplied with organic acids (Ca-acetate and Ca-lactate). The three strains (EGD-e: reference strain; O57: more NaCl sensitive; 6896: more NaCl tolerant) were selected out of twelve strains based on their growth in BHI broth adjusted to 6%, 8%, 10% (w/v) NaCl. The three strains were spiked into the liver pâtés (10(9) cfu/g) and the BHI (10(9) cfu/ml) and incubated for 48 h at 7 degrees C; all incubation conditions supported growth of the strains. Extraction of intact listerial RNA from the liver pâtés was complicated by the complexity of the liver pâté matrix. However, a method has been optimized and described, and the quality of RNA extracted from liver pâtés was equal to the quality of RNA extracted from BHI. The amplification efficiencies of the six genes used for the transcription analyses (the four target genes and two reference genes, gap and rpoB) were within the acceptable range from 90% to 110% for all three strains in both liver pâté and BHI. Comparison of the three strains after incubation in the standard liver pâté and BHI showed that the relative transcription of prfA for O57 and the relative transcription of inlA and sigB for both O57 and 6896 were significantly higher when the strains were grown in BHI compared to the standard liver pâté. Reducing the NaCl content of the standard liver pâté did not change relative transcription levels of prfA, inlA, sigB or clpC (except for prfA in O57 and sigB in 6896). However, the presence of Ca-acetate and Ca-lactate induced relative transcription of the stress response gene, clpC, for all three strains. This study demonstrates that relative microbial gene transcription can be measured in complex food matrices and points to the need for designing experimental set-ups in real food matrices to replace the laboratory model systems. With respect to L. monocytogenes, it seems that the NaCl content of liver pâté can be lowered within the investigated range without significant changes in relative virulence gene transcription while more caution should be taken when adding organic acids such as acetate and lactate.
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Affiliation(s)
- Inger Olesen
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark.
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34
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Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci 2009; 83:423-30. [PMID: 20416693 DOI: 10.1016/j.meatsci.2009.06.022] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2009] [Revised: 05/21/2009] [Accepted: 06/10/2009] [Indexed: 10/20/2022]
Abstract
The consumption of cured meat products is not recommended to hypertensive consumers due to its high sodium content. This constitutes an important restriction for this industry, which is becoming more and more important due to the current trends in consumption. The partial replacement of sodium chloride by potassium chloride has been proposed as a possible strategy to reduce the sodium content of this type of products. The aim of this study was to evaluate the effect brought about by partial replacement of sodium chloride with potassium chloride (up to 70%) on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The results showed that it is possible to obtain low sodium dry-cured loin, up to a 50% replacement of sodium by potassium, with similar physicochemical characteristics to the commercial product with usual amounts of sodium.
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35
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Segtnan VH, Høy M, Sørheim O, Kohler A, Lundby F, Wold JP, Ofstad R. Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1705-1710. [PMID: 19256551 DOI: 10.1021/jf802080s] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
To be able to monitor the salting process of cold smoked salmon, a nondestructive imaging technique for salt analysis is required. This experiment showed that X-ray computed tomography (CT) can be used for nondestructive distributional analysis of NaCl in salmon fillets during salting, salt equilibration, and smoking. The combination of three X-ray voltages (80, 110, and 130 kV) gave the best CT calibrations for NaCl, with a prediction error (root mean square error of cross-validation, RMSECV) of 0.40% NaCl and a correlation (R) of 0.92 between predicted values and reference values. Adding fat predictions based on NIR interactance imaging further improved the NaCl prediction performance, giving RMSECV = 0.34% NaCl and R = 0.95. It was also found that NIR interactance imaging alone was able to predict NaCl contents locally in salted salmon fillets with RMSECV = 0.56% and R = 0.86.
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Affiliation(s)
- Vegard H Segtnan
- Centre of Biospectroscopy and Data Modelling, Nofima Food, Matforsk AS, Osloveien 1, N-1430 As, Norway
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36
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Pianetti A, Battistelli M, Citterio B, Parlani C, Falcieri E, Bruscolini F. Morphological changes of Aeromonas hydrophila in response to osmotic stress. Micron 2009; 40:426-33. [PMID: 19264494 DOI: 10.1016/j.micron.2009.01.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2008] [Revised: 01/27/2009] [Accepted: 01/28/2009] [Indexed: 11/17/2022]
Abstract
The adaptive response of bacteria to stressful environmental situations may lead to a modification of physiological and phenotypical characteristics, including morphology. The aim of this study was the analysis of the ultrastructural changes in Aeromonas hydrophila exposed to different NaCl concentrations (1.7%, 3.4%, 6%) at 4 and 24 degrees C for 188 days. Bacterial cultures were processed for scanning and transmission electron microscopy, and specimens were analysed at different times during osmotic stress. SEM reveals the presence of three predominant morphotypes: rod, filamentous and spherical forms, depending on the time and culture conditions. Normal rod cells prevail in 1.7% NaCl growth conditions, maintaining high rates until the end of the trial at 4 degrees C. The most favourable conditions for the elongated morphotype are 3.4% NaCl at 4 degrees C. Spherical forms appear later, increase with time and are the prevalent population at the end of the trial at 24 degrees C, in all culture conditions. TEM reveals the presence of normal, necrotic-like and apoptotic-like forms; these latter forms increase with time according to salt concentration and temperature. Initially, a detachment of the external membrane appears, with cytoplasmic clumping into small, dense masses; as the process continues, both these features become more evident with increasing salt concentrations. This behaviour has been compared to that of eukaryotic cells undergoing growth factor deprivation-induced apoptosis. Occasionally, surface blebs are observed. In conclusion, the study suggests that the exposure of A. hydrophila to stressful conditions (osmolarity, temperature and nutrients) leads to the generation of varying morphotypes, which promote cell survival in adverse conditions and a rapid repopulation in post-stress environments.
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Affiliation(s)
- A Pianetti
- Dip. di Scienze Biomolecolari, Università degli Studi di Urbino Carlo Bo, Italy.
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37
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Moon SS, Kim YT, Jin SK, Kim IS. Effects of Sodium Chloride, Potassium Chloride, Potassium Lactate and Calcium Ascorbate on the Physico-chemical Properties and Sensory Characteristics of Sodium-reduced Pork Patties. Korean J Food Sci Anim Resour 2008. [DOI: 10.5851/kosfa.2008.28.5.567] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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38
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Guàrdia MD, Guerrero L, Gelabert J, Gou P, Arnau J. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Sci 2008; 80:1225-30. [PMID: 22063862 DOI: 10.1016/j.meatsci.2008.05.031] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2007] [Revised: 05/23/2008] [Accepted: 05/26/2008] [Indexed: 11/30/2022]
Abstract
The effect of six mixtures with 50% molar substitution of KCl (0-50%) and potassium lactate (0-50%) as NaCl substitutes in small calibre fermented sausages on some sensory parameters and on the acceptability was studied. Also, the relationship between sensory profile and consumer acceptability using external preference mapping was investigated. The results showed that as the K-lactate substitution increased, pH, sweetness, crumbliness and pastiness also increased, and piquantness, hardness, cohesiveness, ripened flavour, acid taste and saltiness decreased. However, the treatments prepared with a high level of salt substitution by KCl showed scores of sensory attributes similar to those of the control. Consumer segmentation showed differences in acceptability between genders, place of residence, educational level and age group. Consumers rejected fermented sausages with high K-lactate substitution but not those with a high KCl substitution. External preference mapping split consumers up into four clusters with different preference patterns. According to these results and from a sensory point of view, it is possible to achieve a reduction of 50% of NaCl in small calibre fermented sausages and to obtain a product acceptable to most consumers.
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Affiliation(s)
- M D Guàrdia
- IRTA, Finca Camps i Armet s/n, E-17121 Monells, Girona, Spain
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39
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Porto-Fett ACS, Call JE, Luchansky JB. Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky. J Food Prot 2008; 71:918-26. [PMID: 18522024 DOI: 10.4315/0362-028x-71.5.918] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We validated the lethality of three time and temperature regimens for commercial processing of whole muscle beef jerky. A total of ca. 8.9 log CFU per strip of multiple-strain cocktails of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes were separately applied onto the surface of beef strips that were treated as follows: (i) inoculated but not marinated or (ii) inoculated and then marinated. A total of three beef strips for each treatment in each of three trials were separately inoculated with a cocktail of one of the three pathogens and placed on the top, middle, and bottom racks of a loading truck. The strips on the rack were loaded into a commercial smokehouse and cooked and dried for 1.5, 2.5, or 3.5 h at a target temperature of 180 degrees F (82.2 degrees C) with constant (natural hickory) smoking, but without the addition of humidity. Regardless of how the strips were treated or where the strips were placed on the loading rack, drying for 1.5, 2.5, or 3.5 h to a target temperature of 180 degrees F (average of 177.2 +/- 5.6 degrees F [80.7 +/- 3.1 degrees C]), with constant smoke at an initial average relative humidity of 63.1% to a final average relative humidity of 20.9% resulted in a decrease of > or = 7.3 log CFU per strip (> or = 6.9 log CFU/g) for each of the three pathogen cocktails. Of note, marinated strips that were cooked and dried for 2.5 and 3.5 h or nonmarinated strips cooked or dried for 3.5 h also satisfied the U.S. Food Safety and Inspection Service standard of identity (moisture-to-protein ratio < or = 0.75:1) and/or shelf-stability (water activity < or = 0.8) requirements for jerky.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Research Regional Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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40
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VENUGOPAL V. Cook-chill process to extend refrigerated shelf life of peeled and deveined and white pomfret. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1993.tb01272.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Nowak B, von Mueffling T. Porcine blood cell concentrates for food products: hygiene, composition, and preservation. J Food Prot 2006; 69:2183-92. [PMID: 16995522 DOI: 10.4315/0362-028x-69.9.2183] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to determine whether porcine blood cell concentrates (BCC) can be produced and stored using hygienic measures independent of the temperature acting upon the substrate. A number of additives widely accepted by the consumer (NaCl, sugars, food-grade acids) were used to form so-called hurdles (water activity [a(w)], pH) to spoilage, and their impact was tested on microbiological and sensory parameters of the BCC. BCC, whole blood, plasma, and the anticoagulant were collected on 23 days in a slaughterhouse. The BCC with the additives were stored for 27 days at + 3 degrees C and at +20 degrees C. Microbiological and chemical tests were carried out on the raw materials, and a(w) and the pH values of the stored BCC combinations were determined; the combinations were also submitted to sensory testing. The amounts of protein (33.4%) and hemoglobin (29.5 g/dl) in the BCC were significantly higher than in whole blood (19.4%; 13.8 g/dl). The mean total aerobic plate count was similar in all three substrates. However, the highest count (4.83 log CFU/g) was found in BCC; the count was lower in whole blood (4.62 log CFU/g) and lowest in plasma (4.22 log CFU/g). Storability (defined as a count of <5 log CFU/g) for 27 days at +20 degrees C was achieved only with two additive types: 15% NaCl and 10% NaCl plus 10% glucose plus 1% of a food-grade acid. Spoilage of the BCC was inhibited by an a(w) of 0.824 (with 15% NaCl) and by the combination of a(w) 0.87 and a pH of 5 (with 10% NaCl, 10% sugar, 1% acid). Both substrates retained their red color and fresh odor over the entire storage time.
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Affiliation(s)
- Bernhard Nowak
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
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Guàrdia M, Guerrero L, Gelabert J, Gou P, Arnau J. Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content. Meat Sci 2006; 73:484-90. [DOI: 10.1016/j.meatsci.2006.01.009] [Citation(s) in RCA: 105] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2005] [Revised: 01/18/2006] [Accepted: 01/18/2006] [Indexed: 11/27/2022]
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Panagou EZ, Tassou CC, Skandamis PN. Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets. J Food Prot 2006; 69:1732-8. [PMID: 16865913 DOI: 10.4315/0362-028x-69.7.1732] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The physicochemical, microbiological, and organoleptic profile of different commercial table olive products from retail outlets was studied. Average pH values were 4.00, 3.96, and 4.31 for Spanish-style green, naturally black, and dry-salted olives, respectively, while salt content was 6.21, 7.34, and 8.00% for the same commercial products. Mean values for titratable acidity were 0.53 and 0.63% (wt/vol) for green and naturally black olives. In general, mean values for pH, titratable acidity, and salt content were in accordance with the requirements established by the International Olive Oil Council (IOOC) for the trade of table olives, although considerable variation was observed within individual olive samples. Salt content of dry-salted olives did not meet the minimum limit of 10% established by the IOOC. The dominant microbiota consisted of lactic acid bacteria and yeasts. Their population was less than 10(9) CFU ml(-1), as stipulated by the IOOC standard for fermented olives held in bulk in a covering liquid. These microorganisms come from the natural microbiota found in spontaneous fermentations and impose no risk to human health. No enterobacteria, pseudomonads, Bacillus cereus, or Clostridium perfringens were detected in any of the samples given the physicochemical characteristics found. The organoleptic profile varied greatly according to processing style and commercial preparation. Green olives had more uniform sensory characteristics than naturally black and dry-salted olives. The most important attributes that influenced the judgment of the panelists were salt content and crispness of the olives.
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Affiliation(s)
- E Z Panagou
- National Agricultural Research Foundation, Institute of Technology of Agricultural Products, 1, Sof Venizelou str., Lycovrissi 14123, Greece.
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Hajmeer M, Ceylan E, Marsden JL, Fung DYC. Impact of sodium chloride on Escherichia coli O157:H7 and Staphylococcus aureus analysed using transmission electron microscopy. Food Microbiol 2005; 23:446-52. [PMID: 16943036 DOI: 10.1016/j.fm.2005.06.005] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2005] [Revised: 06/29/2005] [Accepted: 06/29/2005] [Indexed: 10/25/2022]
Abstract
Abundant literature information is available on sodium chloride, NaCl, as an antimicrobial and a preservative, however, information on NaCl effects on bacterial cell morphology is lacking. The effect of NaCl, on Escherichia coli O157:H7 and Staphylococcus aureus cells individually grown in a laboratory medium was examined using transmission electron microscopy (TEM). Cultures were grown in brain heart infusion (BHI) broth containing dissolved 0%, 5%, or 10% (w/v) commercially obtained fine (FN) and extra coarse (EC) grade granular NaCl. The pathogens were incubated at 35 degrees C for 12 and 24 h. Then, a mixture of five strains of each pathogen per treatment was prepared. Samples were centrifuged, pellets collected, fixed immediately with glutaraldehyde, and prepared for TEM examination. Cells morphology on TEM micrographs verified that the magnitude of morphological damage to E. coli O157:H7 cells was significantly greater than that of S. aureus cells. More cell injury occurred as NaCl concentration increased from 5% to 10%. Generally, S. aureus maintained its cellular structure and no severe cell wall or plasma membrane damage and/or shrinkage was observed. At 10% NaCl, the damage to E. coli O157:H7 cells was extensive, and the pathogen seemed to have lost its cellular integrity. Although NaCl affected the morphology of E. coli O157:H7 and S. aureus, the coarse grade of NaCl seemed to have a milder effect with respect to cell damage, especially on S. aureus. The 24 h-old cultures were more susceptible to NaCl treatment compared to the 12 h-old cells. Thus, the age of the cells has an impact on their resistance to salt--the environmental stressor.
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Affiliation(s)
- Maha Hajmeer
- Department of Population Health and Reproduction, School of Veterinary Medicine, One Shields Avenue, University of California, Davis, California 95616, USA.
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Ruusunen M, Puolanne E. Reducing sodium intake from meat products. Meat Sci 2005; 70:531-41. [PMID: 22063751 DOI: 10.1016/j.meatsci.2004.07.016] [Citation(s) in RCA: 351] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2004] [Revised: 10/15/2004] [Accepted: 10/15/2004] [Indexed: 11/28/2022]
Abstract
Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt should be maintained at about 5-6g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride. Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, but at the table. In most cases, salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content (i.e. lean meat content) in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a more stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.
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Affiliation(s)
- Marita Ruusunen
- Department of Food Technology, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), FIN-00014 Helsinki, Finland
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Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets. Meat Sci 2004; 68:277-83. [DOI: 10.1016/j.meatsci.2004.03.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2003] [Revised: 03/11/2004] [Accepted: 03/11/2004] [Indexed: 10/26/2022]
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Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiol 2004. [DOI: 10.1016/s0740-0020(03)00065-0] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Coroller L, Leguérinel I, Mafart P. Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores. Appl Environ Microbiol 2001; 67:317-22. [PMID: 11133461 PMCID: PMC92574 DOI: 10.1128/aem.67.1.317-322.2001] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2000] [Accepted: 10/05/2000] [Indexed: 11/20/2022] Open
Abstract
Spores of Bacillus cereus were heated and recovered in order to investigate the effect of water activity of media on the estimated heat resistance (i.e., the D value) of spores. The water activity (ranging from 0.9 to 1) of the heating medium was first successively controlled with three solutes (glycerol, glucose, and sucrose), while the water activity of the recovery medium was kept near 1. Reciprocally, the water activity of the heating medium was then kept at 1, while the water activity of the recovery medium was controlled from 0.9 to 1 with the same depressors. Lastly, in a third set of experiments, the heating medium and the recovery medium were adjusted to the same activity. As expected, added depressors caused an increase of the heat resistance of spores with a greater efficiency of sucrose with respect to glycerol and glucose. In contrast, when solutes were added to the recovery medium, under an optimal water activity close to 0.98, a decrease of water activity caused a decrease in the estimated D values. This effect was more pronounced when sucrose was used as a depressor instead of glycerol or glucose. When the heating and the recovery media were adjusted to the same water activity, a balancing effect was observed between the protective influence of the solutes during heat treatment and their negative effect during the recovery of injured cells, so that the overall effect of water activity was reduced, with an optimal value near 0.96. The difference between the efficiency of depressors was also less pronounced. It may then be concluded that the overall protective effect of a decrease in water activity is generally overestimated.
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Affiliation(s)
- L Coroller
- Laboratoire Universitaire de Microbiologie Appliquée de Quimper P ole Universitaire, Creach Gwen, 29000 Quimper, France
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Jeevanandam K, Kakatkar A, Doke S, Bongirwar D, Venugopal V. Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice. Food Res Int 2001. [DOI: 10.1016/s0963-9969(01)00100-4] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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McMahon CM, Doherty AM, Sheridan JJ, Blair IS, McDowell DA, Hegarty T. Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef. Lett Appl Microbiol 1999; 28:340-4. [PMID: 10347886 DOI: 10.1046/j.1365-2672.1999.00554.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The effect of sodium lactate (NaL) (0, 2.4 or 4.8%), in heating and recovery media, on Yersinia enterocolitica and Listeria monocytogenes numbers recovered from minced beef heated at 55 degrees C, was examined. Survivors were enumerated on selective media at pH 5.7/7.4 (Y. enterocolitica) or pH 5.7/7.2 (L. monocytogenes). Recovery of the organisms depended on the pH and NaL levels in the recovery medium. The heat resistance of Y. enterocolitica (P < 0.001) and L. monocytogenes (P < 0.01) decreased as the concentration of NaL in the minced beef increased from 0 to 2.4% or 4.8%. The thermal destruction of pathogens in foods processed using mild temperatures may be enhanced by the addition of 2.4% NaL.
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Affiliation(s)
- C M McMahon
- National Food Centre, Castleknock, Dublin, Ireland
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