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The aim of this study was to investigate the effect of some food additives used in foods on cold tolerance of Clostridium perfringens at pH close to neutral.Maximal concentrations recommended for foods of sodium benzoate, potassium sorbate, sodium nitrite, monosodium glutamate, or mixtures of those were added to cultures and their effects on C. perfringens tolerance to 10 °C were evaluated. The effect of a previous shock at 28 °C was also determined. Growth of C. perfringens was not inhibited by the substances examined. Sodium nitrite, applied at maximal permitted concentrations, increased C. perfringens survival at 10 °C. Mixtures of GRAS compounds had either no clear effect, or increased tolerance to 10 °C. A pre-shock (28 °C) of the cultures treated with sodium benzoate, sodium nitrite or monosodium glutamate increased survival and stimulated growth of the cultures treated at 10 °C.We conclude that the addition of these compounds including sodium benzoate, potassium sorbate, sodium nitrite and monosodium glutamate to cultures of C. perfringens can influence their cold tolerance. In some cases, the substances that would normally eliminate microorganisms at lower pH, can increase tolerance of this bacterium, permitting survival at low temperatures.
Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
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| 2024 | |
|---|---|
| Scopus | |
| CiteScore | |
| CiteScore rank | |
| SNIP | |
| Scimago | |
| SJR index | 0.226 |
| SJR Q rank | Q3 |
| 2023 | |
|---|---|
| Web of Science | |
| Journal Impact Factor | 0,8 |
| Rank by Impact Factor | Q4 (Food Science & Technology) |
| Journal Citation Indicator | 0.19 |
| Scopus | |
| CiteScore | 1.8 |
| CiteScore rank | Q3 (Food Science) |
| SNIP | 0.323 |
| Scimago | |
| SJR index | 0.235 |
| SJR Q rank | Q3 |
| Acta Alimentaria | |
|---|---|
| Publication Model | Hybrid |
| Submission Fee | none |
| Article Processing Charge | 450 EUR/article (only for OA publications) |
| Printed Color Illustrations | 40 EUR (or 10 000 HUF) + VAT / piece |
| Regional discounts on country of the funding agency | World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100% |
| Further Discounts | Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100% |
| Subscription fee 2025 | Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 USD |
| Subscription Information | Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content. |
| Purchase per Title | Individual articles are sold on the displayed price. |
| Acta Alimentaria | |
|---|---|
| Language | English |
| Size | B5 |
| Year of Foundation |
1972 |
| Volumes per Year |
1 |
| Issues per Year |
4 |
| Founder | Magyar Tudományos Akadémia  |
| Founder's Address |
H-1051 Budapest, Hungary, Széchenyi István tér 9. |
| Publisher | Akadémiai Kiadó |
| Publisher's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. |
| Responsible Publisher |
Chief Executive Officer, Akadémiai Kiadó |
| ISSN | 0139-3006 (Print) |
| ISSN | 1588-2535 (Online) |
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