Microbiological effects of a partial or total replacement of sodium in sodium chloride with other cations - model systems |
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| Affiliation: | 1. Faculty of Medicine, Department of Immunology, Allergology, Rheumatology, University of Antwerp, 2610 Antwerp, Belgium;2. Department of Immunology, Allergology, Rheumatology, Antwerp University Hospital, 2650 Antwerp, Belgium;1. Institut de Recerca i Tecnologia Agroalimentàries (IRTA). Finca Camps i Armet, Monells, Girona, Spain;2. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain;1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;2. Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany |
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| Abstract: | Growth of some important spoilage bacteria and pathogenic organisms has been investigated in model systems of either broth or meat emulsions where sodium from sodium chloride was substituted with other cations, i.e. potassium, magnesium and calcium. The replacement was based on equal water activity and pH. Generally, the inhibition of Brochothrix thermospacta, Serratia liquefaciens and Lactobacillus plantarum was strongest in broth cultures. The strongest inhibition of these bacteria and Yersinia enterocolitica, Salmonella enteritidis, Salmonella typhimurium and Bacillus cereus was observed with divalent cations. The effect of replacing half or total of the sodium content with potassium in meat slurries was either rather small or negligible. |
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