SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF Academic Article

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 10C for 0. 7. 14. 21 or 28 days.Three and 4% sodium lactate generally displayed limited 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. Copyright 1994, Wiley Blackwell. All rights reserved

authors

• Acuff, Gary
• Miller, Rhonda

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• MILLER, R. K., & ACUFF, G. R.

citation count

• 75

complete list of authors

• MILLER, RK||ACUFF, GR

publication date

• January 1994

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Bacteria
• Beef
• Microbes
• Pathogens
• Sodium Lactate

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1994.tb06886.x

start page

• 15

end page

• 19

volume

• 59

issue

• 1

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1994.tb06886.x