Document Detail


Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.
MedLine Citation:
PMID:  17995647     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.
Authors:
I M Pérez-Díaz; R E Kelling; S Hale; F Breidt; R F McFeeters
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  72     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2007 Sep 
Date Detail:
Created Date:  2007-11-12     Completed Date:  2008-01-25     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M240-5     Citation Subset:  IM    
Affiliation:
USDA-ARS, SAA Food Science Research Unit, North Carolina State Univ., Raleigh, NC 27695-7624, USA. Ilenys.Prez-Daz@ars.usda.gov
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MeSH Terms
Descriptor/Qualifier:
Cucumis sativus*
Food Coloring Agents / adverse effects,  metabolism*
Food Contamination / analysis*
Food Preservation / methods*
Lactobacillus / growth & development,  metabolism*
Oxidation-Reduction
Tartrazine / adverse effects,  metabolism*
Chemical
Reg. No./Substance:
0/Food Coloring Agents; 1934-21-0/Tartrazine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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