Vacuum-packaged grew >3 log units at Aran, N. 2001. The effect C. perfringens beef goulash 1.6% 68˚F (20˚C) with sodium lactate, there of calcium and sodium NaCl, 5.5 pH, was no log increase with calcium lacatates on growth from 1.5% or 3.0% lactate. spores fo Bacillus cereus sodium lactate or and Clostridium perfringens calcium lactate in a beef ‘sous-vide’ stored at 68˚F goulash temperature (20˚C) abuse. International Journals of Food B - Vacuum-packaged There was no log increase of C. perfringens B. cereus Microbiology. 63 (1-2) and beef goulash 1.6% in 28 days with 3% sodium lactate or B. cereus growth NaCl, 5.5 pH, 1.5% or 3% calcium lactate. There 117-123. 1.5% or 3.0% was a 1 log increase of with B. cereus sodium lactate or 1.5% sodium lactate in 28 days. There calcium lactate was no log increase of C. perfringens stored at 68˚F with calcium lactate in 28 days (20˚C) however there was a 3 log increase when sodium lactate was used. Packaging B - Vacuum-packaged There was no log increase of Aran, N. 2001. (continued) C. perfringens B. cereus and/or and beef goulash 1.6% in 28 days at 59˚F (15˚C). There was B. cereus Storage growth NaCl, 5.5 pH, no log increase of when C. perfringens 1.5% or 3.0% calcium lactate or 3% sodium lactate sodium lactate or was used, however there was a 3 log calcium lactate increase when 1.5% sodium lactate stored at 59˚F was used. (15˚C)
Vacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 68˚F (20˚C) C. perfringens grew >3 log units at 68˚F (20˚C) with sodium lactate, there was no log increase with calcium lactate. Aran, N. 2001. The effect of calcium and sodium lacatates on growth from spores fo Bacillus cereus and Clostridium perfringens in a ‘sous-vide’ beef goulash temperature abuse. International Journals of Food Microbiology. 63 (1-2) 117-123. B - C. perfringens and B. cereus growth Vacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 68˚F (20˚C) There was no log increase of B. cereus in 28 days with 3% sodium lactate or 1.5% or 3% calcium lactate. There was a 1 log increase of B. cereus with 1.5% sodium lactate in 28 days. There was no log increase of C. perfringens with calcium lactate in 28 days however there was a 3 log increase when sodium lactate was used. Packaging and/or Storage B - C. perfringens and B. cereus growth Vacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 59˚F (15˚C) There was no log increase of B. cereus in 28 days at 59˚F (15˚C). There was no log increase of C. perfringens when calcium lactate or 3% sodium lactate was used, however there was a 3 log increase when 1.5% sodium lactate was used. Aran, N. 2001. (continued)
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