Formulation B Growth of Cervelat (pork and With the addition of sodium lactate B lom, H., E. Nerbrink, R. L. – beef sausage) with and sodium acetate there was no Dainty, T. Hagtvedt, E. monocytogenes L. 2.5% NaCl, 2.5% log change detected in Borch, H. Nissen, and T. monocytogenes sodium lactate and 35 days at 48°F (9°C). Nesbakken. 1997. 0.25% sodium (continued) acetate, vacuum packaged and stored at 48°F (9°C) Cooked ham sliced There was no log growth of L. and vacuum in 35 days at 40°F monocytogenes packaged, stored (4°C). at 40°F (4°C) Cooked ham sliced There was a 2.5 log growth of L. and vacuum in 35 days at 48°F monocytogenes packaged, stored (9°C). at 48°F (9°C)
Formulation B – Growth of L. monocytogenes Cervelat (pork and beef sausage) with 2.5% NaCl, 2.5% sodium lactate and 0.25% sodium acetate, vacuum packaged and stored at 48°F (9°C) With the addition of sodium lactate and sodium acetate there was no L. monocytogenes log change detected in 35 days at 48°F (9°C). B lom, H., E. Nerbrink, R. Dainty, T. Hagtvedt, E. Borch, H. Nissen, and T. Nesbakken. 1997. (continued) Cooked ham sliced and vacuum packaged, stored at 40°F (4°C) There was no log growth of L. monocytogenes in 35 days at 40°F (4°C). Cooked ham sliced and vacuum packaged, stored at 48°F (9°C) There was a 2.5 log growth of L. monocytogenes in 35 days at 48°F (9°C).
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