Sodium Lactate Affects Pathogens in Cooked Beef

Sodium Lactate Affects Pathogens in Cooked Beef

ABSTRACT Cooked, quartered beef top rounds containing either 1, 2, 3 or 4% sodium lactate were aseptically sampled and slice sections were inoculated with Listeria monocytogenes (ATCC 43256), Staphylococcus aureus (ATCC 27154), Salmonella typhimurium (ATCC 13311), Clostridium perfringens (ATCC 12924...

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Veröffentlicht in:Journal of food science 1994-01, Vol.59 (1), p.15-19
Hauptverfasser: MILLER, R.K., ACUFF, G.R.
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Beef
Biological and medical sciences
Clostridium perfringens
Escherichia coli
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Listeria monocytogenes
Meat and meat product industries
microbes
pathogens
Salmonella typhimurium
sodium lactate
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Zusammenfassung:ABSTRACT Cooked, quartered beef top rounds containing either 1, 2, 3 or 4% sodium lactate were aseptically sampled and slice sections were inoculated with Listeria monocytogenes (ATCC 43256), Staphylococcus aureus (ATCC 27154), Salmonella typhimurium (ATCC 13311), Clostridium perfringens (ATCC 12924), or Escherichia coli O157:H7 (ATCC 43895). Inoculated slices were stored at 10°C for 0. 7. 14. 21 or 28 days.‘Three and 4% sodium lactate generally displayed lim‐ited proliferation of S. typhimurium, L. monocytogenes and E. coli O157:H7 when compared with control roasts (0% sodium lactate) and roasts containing 2% sodium lactate.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb06886.x