Formulation B Growth of type sausage with No growth was L. L. monocytogenes – 2% sodium lactate detected when held at 41°F (5°C) for monocytogenes 28 days. type sausage with No growth was L. monocytogenes 2% sodium lactate detected when held at 50°F (10°C) or and 0.25% less for 35 days. type sausage with 2% sodium lactate and 0.50% B Growth of Cervelat (pork and With the addition of sodium lactate L. – beef sausage) with and sodium acetate was no monocytogenes L. 2.5% NaCl, 2.5% log change detected in monocytogenes sodium lactate and 35 days at 40°F (4°C). 0.25% sodium acetate, vacuum packaged and stored at 40°F (4°C)
Formulation B – Growth of L. monocytogenes type sausage with 2% sodium lactate No L. monocytogenes growth was detected when held at 41°F (5°C) for 28 days. type sausage with 2% sodium lactate and 0.25% No L. monocytogenes growth was detected when held at 50°F (10°C) or less for 35 days. type sausage with 2% sodium lactate and 0.50% 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 40°F (4°C) With the addition of sodium lactate and sodium acetate was no L. monocytogenes log change detected in 35 days at 40°F (4°C).
SDupdate8-9-2017.docx