Abstract
The disappearance of sodium nitrite was observed in a pickle solution which was kept in a refrigerator at a particular meat product manufacturing outlet. The purpose of this study was to examine the cause of the disappearance of sodium nitrite added to the pickle solution which was used in the manufacturing process of ham. A strain isolated from this pickle solution was identified as Serratia liquefaciens biovar Clab YD-6. Although the optimum growth temperature for the isolated strain was about 35°C, it was discovered that it could proliferate at 5°C. When the isolated strain was inoculated into the model pickle solution, sodium nitrite decomposed completely after being kept at 10°C for 5 days. However, it was found that S. liquefaciens JCM1245 could not decompose sodium nitrite in the model pickle solution. Furthermore, the addition of preservatives as shelf life expander to the pickle solution prevented the isolated bacteria from decomposing sodium nitrite. Thus, it is concluded that the effective use of preservatives is feasible to prevent the decomposition of sodium nitrite in pickle solution.
