The effect of acetic acid, citric acid, and trisodium citrate in combination with different levels of water activity on the growth ofArcobacter butzleri in culture

摘要

The influence of weak organic acids and trisodium citrate in combination with a high or a reduced water activity (a w) was investigated when a population ofArcobacter butzleri was exposed to a low concentration of acetic or citric acid, and trisodium citrate combined with high (0.993) and reduced (0.977)a w in culture broth at 30 °C. Regardless of water activity, acetic and citric acid (>0.2 %) inhibited the growth ofA. butzleri with no viable cells detected after 4–5 h of incubation. Enhanced survival was found at reduceda w with addition of acetic acid. In contrast, after exposure to citric acid in combination with reduceda w inactivation was more rapid than that after being exposed to high water activity. Incorporation of trisodium citrate in combination with reduceda w (0.977) would probably not confer any extra protection. Concentrations of organic acid widely used in meat decontamination processing represent feasible tools for reducingA. butzleri contamination and hence the risk ofArcobacter infection.