Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat.
The effect of sodium lactate on thermal inactivation D- and z-values of Listeria monocytogenes and Salmonella was determined for chicken thigh and leg meat. At 55 to 70 degrees C, the D-value of L. monocytogenes in ground chicken thigh and leg meat with the addition of 4.8% sodium lactate (4.8 g sodium lactate per 100 g of meat) was 53 to 75% higher than that in the meat without sodium lactate. No significant difference was found for the D-values of Salmonella at 55 to 70 degrees C between the meat with and that without sodium lactate (4.8%. wt/wt). The z-values of both L. monocytogenes and Salmonella were not affected by sodium lactate (4.8%). The results from this study are useful for predicting thermal process lethality of L. montocytogenes and Salmonella in formulated chicken thigh and leg meat products.
Murphy
R Y
RY
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA. rymurph@uark.edu
Osaili
T
T
Duncan
L K
LK
Marcy
J A
JA
D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008460:Meat / Q000382:microbiology; D011202:Poultry Products / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects* / Q000254:growth & development; D019354:Sodium Lactate / Q000494:pharmacology*
D019354:Sodium Lactate