C and B Addition of Sodium nitrite can be added up to 200 CFR 318.7I Excessive nitrite sodium nitrite parts per million (or an equivalent of level in product potassium nitrite) in the final product To access on the internet: except in bacon where it can be added up to 120 ppm ingoing. Phosphate B Growth of Addition of 0.5% There is minimal or no effect of the , L.M., S.S. Sumner, D.L. L. – addition phosphate blend to phosphate addition on the growth of Peters, and R. Mandigo. monocytogenes, S. L. and ground beef or and 1996. Evaluation of a typhimurium, monocytogenes, S. typhimurium, O157:H7 pork O157:H7. phosphate to control E. coli E. coli pathogen growth in fresh and processed meat products. Journal of Food Protection. 59 (4) 356-359. Formulation B Survival of Ground beef with significantly decreased Ajjarapu, S., and Shelef. E. coliO157:H7 – O157:H7 Sodium Lactate by the time the meat appeared spoiled 1999. Fate of pGFP-bearing E.coli (0.9% or 1.8%), when store at 36°F (2°C) but not when O157:H7 Escherichia coli Sodium Diacetate stored at 50°F (10°C). in ground beef a t 2 and (0.1%, or 0.2%), 10°C and effects of lactate, Sodium Citrate diacetate and citrate. (1% or 2%) or a Applied and Environmental combination of Microbiology. 65(12) Sodium Lactate 5394-5397. and Diacetate (0.9% and 0.1%, or 1.8% and 0.2%) then stored at 36°F (2°C) or 50°F (10°C)
C and B nitrite level in product Addition of sodium nitrite Sodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing. CFR 318.7I To access on the internet: Phosphate addition B – Growth of L. monocytogenes, S. typhimurium, and E. coli O157:H7 Addition of 0.5% phosphate blend to ground beef or pork There is minimal or no effect of the phosphate addition on the growth of L. monocytogenes, S. typhimurium, and E. coli O157:H7. , L.M., S.S. Sumner, D.L. Peters, and R. Mandigo. 1996. Evaluation of a phosphate to control pathogen growth in fresh and processed meat products. Journal of Food Protection. 59 (4) 356-359. Formulation B – Survival of E.coli O157:H7 Ground beef with Sodium Lactate (0.9% or 1.8%), Sodium Diacetate (0.1%, or 0.2%), Sodium Citrate (1% or 2%) or a combination of Sodium Lactate and Diacetate (0.9% and 0.1%, or 1.8% and 0.2%) then stored at 36°F (2°C) or 50°F (10°C) E. coliO157:H7 significantly decreased by the time the meat appeared spoiled when store at 36°F (2°C) but not when stored at 50°F (10°C). Ajjarapu, S., and Shelef. 1999. Fate of pGFP-bearing Escherichia coli O157:H7 in ground beef a t 2 and 10°C and effects of lactate, diacetate and citrate. Applied and Environmental Microbiology. 65(12) 5394-5397. Excessive
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