Addition of 3% There was 2.5 log units of growth of Clostridium L. growth sodium lactate to with 3% lactate (no perfringens monocytogenes cooked beef round lactate, 4.5 log growth); 1 log decrease stored for 28 days of with 3% lactate (no S. typhimurium at 50°F (10°C) lactate, 4 log growth); 1 log growth of (no lactate, 3 log growth); no E. coli change in count of with no S. aureus lactate or 3% lactate, and C. was not detected in any of perfringens the samples after 14 days. Formulation B Addition of 4% There was less than 0.5 log change in Miller, R.K. and G.R. L. – et sodium lactate to Acuff. 1994. (continued) monocytogenes, L. monocytogenes, S. aureus, S. all, growth cooked beef round O157:H7, and no typhimurium, E. coli (continued) stored for 28 days were detected after 14 C. perfringens at 50°F (10°C) days with 4% lactate. Those samples with no lactate L. monocytogenes, S. and O157:H7, typhimurium, E. coli increased by at least 3 log units S. grew 1.5 log units and aureus C. was not detected after 7 perfringens days. B- growth of type sausages growth was predicted, Houtsma, P.C., M.L. L. innocua containing 120 though somewhat low, by the F.M. Listeria ppm nitrite, 2% equation: Growth rate/ hour Rombouts, and M.H. salt and 0-4% Zwietering. 1996. Model for sodium lactate the Combined Effects of syrup (60%) Temperature, pH, and predicted Sodium Lactate on Growth L. growth at Rates of in innocua Listeria innocua 45-68°F (7-20°C) is the millimolar concentration Broth and Bologna-Type p of sodium lactate Sausages. Applied and Environmental Microbiology. 62 (5)
Clostridium perfringens growth Addition of 3% sodium lactate to cooked beef round stored for 28 days at 50°F (10°C) There was 2.5 log units of growth of L. monocytogenes with 3% lactate (no lactate, 4.5 log growth); 1 log decrease of S. typhimurium with 3% lactate (no lactate, 4 log growth); 1 log growth of E. coli (no lactate, 3 log growth); no change in count of S. aureus with no lactate or 3% lactate, and C. perfringens was not detected in any of the samples after 14 days. Formulation B – L. monocytogenes, et all, growth (continued) Addition of 4% sodium lactate to cooked beef round stored for 28 days at 50°F (10°C) There was less than 0.5 log change in L. monocytogenes, S. aureus, S. typhimurium, E. coli O157:H7, and no C. perfringens were detected after 14 days with 4% lactate. Those samples with no lactate L. monocytogenes, S. typhimurium, and E. coli O157:H7, increased by at least 3 log units S. aureus grew 1.5 log units and C. perfringens was not detected after 7 days. Miller, R.K. and G.R. Acuff. 1994. (continued) B- growth of Listeria type sausages containing 120 ppm nitrite, 2% salt and 0-4% sodium lactate syrup (60%) predicted L. innocua growth at 45-68°F (7-20°C) L. innocua growth was predicted, though somewhat low, by the equation: Growth rate/ hour p is the millimolar concentration of sodium lactate Houtsma, P.C., M.L. F.M. Rombouts, and M.H. Zwietering. 1996. Model for the Combined Effects of Temperature, pH, and Sodium Lactate on Growth Rates of Listeria innocua in Broth and Bologna-Type Sausages. Applied and Environmental Microbiology. 62 (5)