Rate Enhancement of Living Free-Radical Polymerizations by an Organic Acid Salt

1995 ◽  
Vol 28 (24) ◽  
pp. 8453-8455 ◽  
Author(s):  
P. G. Odell ◽  
R. P. N. Veregin ◽  
L. M. Michalak ◽  
D. Brousmiche ◽  
M. K. Georges
Keyword(s):  
Free Radical ◽  
Organic Acid ◽  
Acid Salt ◽  
Rate Enhancement ◽  
Radical Polymerizations

Mechanism of Rate Enhancement Using Organic Acids in Nitroxide-Mediated Living Free-Radical Polymerizations

1996 ◽  
Vol 29 (11) ◽  
pp. 4161-4163 ◽  
Author(s):  
Richard P. N. Veregin ◽  
Peter G. Odell ◽  
Lora M. Michalak ◽  
Michael K. Georges
Keyword(s):  
Free Radical ◽  
Organic Acids ◽  
Rate Enhancement ◽  
Radical Polymerizations

Universal xanthate-mediated controlled free radical polymerizations of the “less activated” vinyl monomers

2010 ◽  
Vol 48 (22) ◽  
pp. 5206-5214 ◽  
Author(s):  
Yuefang Yan ◽  
Wei Zhang ◽  
Yansheng Qiu ◽  
Zhengbiao Zhang ◽  
Jian Zhu ◽  
...  
Keyword(s):  
Free Radical ◽  
Vinyl Monomers ◽  
Radical Polymerizations

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

scholarly journals Immediate Reduction of Salmonella enterica Serotype Typhimurium Viability via Membrane Destabilization following Exposure to Multiple-Hurdle Treatments with Heated, Acidified Organic Acid Salt Solutions

2011 ◽  
Vol 77 (11) ◽  
pp. 3765-3772 ◽  
Author(s):  
S. R. Milillo ◽  
E. Martin ◽  
A. Muthaiyan ◽  
S. C. Ricke
Keyword(s):  
Cell Membrane ◽  
Organic Acid ◽  
Salmonella Enterica ◽  
Sodium Acetate ◽  
Specific Response ◽  
Ion Leakage ◽  
Acid Salt ◽  
Salt Solutions ◽  
Sodium Propionate ◽  
Content Type

ABSTRACTThe antimicrobial activity of organic acids in combination with nonchemical treatments was evaluated for inactivation ofSalmonella entericaserotype Typhimurium within 1 min. It was observed that the effectiveness of the multiple-hurdle treatments was temperature (P≤ 0.05) and pH (P≤ 0.05) dependent and corresponded to the degree of organic acid lipophilicity (sodium acetate being least effective and sodium propionate being the most effective). This led to the hypothesis that the loss in viability was due at least in part to cell membrane disruption. Evaluation of osmotic response, potassium ion leakage, and transmission electron micrographs confirmed treatment effects on the cell membrane. Interestingly, all treatments, even those with no effect on viability, such as with sodium acetate, resulted in measurable cellular stress. Microarray experiments explored the specific response ofS. Typhimurium to sodium acetate and sodium propionate, the most similar of the tested treatments in terms of pKaand ionic strength, and found little difference in the changes in gene expression following exposure to either, despite their very different effects on viability. Taken together, the results reported support our hypothesis that treatment with heated, acidified, organic acid salt solutions for 1 min causes loss ofS. Typhimurium viability at least in part by membrane damage and that the degree of effectiveness can be correlated with lipophilicity of the organic acid. Overall, the data presented here indicate that a combined thermal, acidified sodium propionate treatment can provide an effective antimicrobial treatment againstSalmonella.

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