Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally c
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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 Ho-Seok Chang1 • Kwang-Young Song1 • Young-Ji Kim1 • Jung-Whan Chon1 Hyunsook Kim2 • Keum-Il Jang3 • Eui-Su Kim4 • Kun-Ho Seo1
•
Received: 2 March 2020 / Revised: 22 May 2020 / Accepted: 3 June 2020 Ó The Korean Society of Food Science and Technology 2020
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.
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
Keywords Sodium reduction Microbial growth Bacillus cereus Processed food
& Kun-Ho Seo [email protected]
Introduction
Ho-Seok Chang [email protected] Kwang-Young Song [email protected] Jung-Whan Chon [email protected] Hyunsook Kim [email protected] Keum-Il Jang [email protected] 1
Department of Public Health and KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Seoul 05029, Gwangjin-gu, Korea
2
Department of Food Nutrition, College of Human Ecology, Hanyang University, Wangsimni-ro, Seoul 04710, Seongdong-gu, Korea
3
Department of Food Science and Biotechnology, Chungbuk National University, Chungdae-ro, Seowon-gu, Cheongju 28644, Chungbuk, Korea
4
Korea Advanced Food Research Institute, Korea Food Industry Association, Botdeul-ro, Ulwang-si 16001, Gyeonggi-do, Korea
Salt improves the flavor of food products as well as their texture by enhancing the structural consistency (Dru¨eke, 2016; Kilcast and Angus, 2006). In addition, salt is available at low cost, can inhibit microbial growth, extend the shelf life of food products, and create fermentation conditions for the manufacture of fermented food products (Carbone et al., 2003; He et al., 2012; Kicast and Angus, 2006). On the contrary, excessive intake of sodium has been reported to cause hypertension and various chronic disorders including renal diseases and several cardiovascular diseases, such as heart attack and stroke (O’Donnell et al., 2015). The World Health Organization (WHO), thus, limits the recommended sodium intake at 2000 mg, and advanced countries including the USA, UK, and Japan, have continuously tried to reduce the dietary salt intake (Dru¨eke, 2016; Gibson e
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