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 |
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| container_title | Journal of food science |
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| creator | MILLER, R.K. ACUFF, G.R. |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb06886.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb06886.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 1994-01, Vol.59 (1), p.15-19</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1994</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5075-d9e4a18c915451f5265e9e0bb9570a5c016c9c49c8a89028cda0ba1ace5c6da63</citedby><cites>FETCH-LOGICAL-c5075-d9e4a18c915451f5265e9e0bb9570a5c016c9c49c8a89028cda0ba1ace5c6da63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1994.tb06886.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1994.tb06886.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,4014,27914,27915,27916,45565,45566</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3963805$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>MILLER, R.K.</creatorcontrib><creatorcontrib>ACUFF, G.R.</creatorcontrib><title>Sodium Lactate Affects Pathogens in Cooked Beef</title><title>Journal of food science</title><description>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.</description><subject>Bacteria</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Clostridium perfringens</subject><subject>Escherichia coli</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Listeria monocytogenes</subject><subject>Meat and meat product industries</subject><subject>microbes</subject><subject>pathogens</subject><subject>Salmonella typhimurium</subject><subject>sodium lactate</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNqVkE1P20AQQFeISgTKf7BQxc1mx_vdAxINEIqigkQLx9VkPW4dHBu8jgj_vrYSceite1mt9PbN6DF2AjyD4ZwtMxBapbnOIQPnZNYvuLZWZ5s9NgGjeCqshH024TzPUwBpDthhjEs-voWesLOHtqjWq2SOoceekouypNDH5B77P-1vamJSNcm0bZ-pSL4RlZ_ZpxLrSMe7-4j9ur76Ob1J53ez79OLeRoUNyotHEkEGxwoqaBUuVbkiC8WThmOKnDQwQXpgkXreG5DgXyBgIFU0AVqccROt96Xrn1dU-z9qoqB6hobatfRgzZSq1wM4Mk_4LJdd82wmwcnhTM5yAH6uoVC18bYUelfumqF3bsH7seQfunHkH4M6ceQfhfSb4bPX3YTMAasyw6bUMUPg3BaWK4G7HyLvVU1vf_HAH97ffkAoyDdCqrY0-ZDgN2z10YY5Z9-zLy9v4HHmbn0t-IvWduUew</recordid><startdate>199401</startdate><enddate>199401</enddate><creator>MILLER, R.K.</creator><creator>ACUFF, G.R.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7QL</scope></search><sort><creationdate>199401</creationdate><title>Sodium Lactate Affects Pathogens in Cooked Beef</title><author>MILLER, R.K. ; ACUFF, G.R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5075-d9e4a18c915451f5265e9e0bb9570a5c016c9c49c8a89028cda0ba1ace5c6da63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>Bacteria</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Clostridium perfringens</topic><topic>Escherichia coli</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Listeria monocytogenes</topic><topic>Meat and meat product industries</topic><topic>microbes</topic><topic>pathogens</topic><topic>Salmonella typhimurium</topic><topic>sodium lactate</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MILLER, R.K.</creatorcontrib><creatorcontrib>ACUFF, G.R.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MILLER, R.K.</au><au>ACUFF, G.R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sodium Lactate Affects Pathogens in Cooked Beef</atitle><jtitle>Journal of food science</jtitle><date>1994-01</date><risdate>1994</risdate><volume>59</volume><issue>1</issue><spage>15</spage><epage>19</epage><pages>15-19</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1994.tb06886.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 1994-01, Vol.59 (1), p.15-19 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | Sodium Lactate Affects Pathogens in Cooked Beef |
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