Addition of Sodium nitrite can be added up to 200 CFR 318.7I sodium nitrite parts per million (or an equivalent of potassium nitrite). To access on the internet: B Pathogen Adding 3-4% If product contains 3-4% sodium Papadopoulos, L.S., R.K. – competition and sodium lactate to lactate, the micro flora shift to Miller, G.R. Acuff, C. growth against cooked beef primarily during the 84 Vanderzant, and H.R. Lactobacillus and day shelf life at 32°F (0°C) indicating Cross. 1991. Effect of Lactobacillus that a hazard is not likely to occur. sodium lactate on microbial Leuconostoc growth and chemical composition Not adding 3-4% spp., organisms that are Leuconostoc of cooked beef during sodium lactate not a likely hazard, are the dominant bacteria after 56 days of storage at storage. Journal of Food Science. 56 (2) 341-347. 32°F (0°C) when little or no sodium lactate is added to product. Formulation B Pathogen Addition of smoke At the manufacturers’ recommended Suñen, E. 1998. Minimum – survival (liquid or solid) to levels, most bacteria were not inhibited inhibitory concentration of products by the addition of smoke to growth smoke wood extracts medium. against spoilage and pathogenic micro-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 – 48. B Growth of Addition of liquid All smokes tested showed some Milly, P.J., R.T. Toledo, S. – pathogenic bacteria smoke to products additional anti-microbial activity. The Ramakrishnan. 2005. and mold most effective have low pH and high Determination of Minimum carbonyl content, while phenols do not Inhibitory Concentrations of seem to effect microbial inhibition. Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 M17. –
Addition of sodium nitrite Sodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite). CFR 318.7I To access on the internet: B – Pathogen competition and growth against Lactobacillus and Leuconostoc growth Adding 3-4% sodium lactate to cooked beef If product contains 3-4% sodium lactate, the micro flora shift to primarily Lactobacillus during the 84 day shelf life at 32°F (0°C) indicating that a hazard is not likely to occur. Papadopoulos, L.S., R.K. Miller, G.R. Acuff, C. Vanderzant, and H.R. Cross. 1991. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. Journal of Food Science. 56 (2) 341-347. Not adding 3-4% sodium lactate Leuconostoc spp., organisms that are not a likely hazard, are the dominant bacteria after 56 days of storage at 32°F (0°C) when little or no sodium lactate is added to product. Formulation B – Pathogen survival Addition of smoke (liquid or solid) to products At the manufacturers’ recommended levels, most bacteria were not inhibited by the addition of smoke to growth medium. Suñen, E. 1998. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 – 48. B – Growth of pathogenic bacteria and mold Addition of liquid smoke to products All smokes tested showed some additional anti-microbial activity. The most effective have low pH and high carbonyl content, while phenols do not seem to effect microbial inhibition. Milly, P.J., R.T. Toledo, S. Ramakrishnan. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 – M17.