SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF

被引：70
作者：
MILLER, RK
ACUFF, GR
机构：
[1] The Food Sciences Section, Dept. of Animal Science, Texas A&M Univ, College Station, Texas
来源：
JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期
关键词：
SODIUM LACTATE; PATHOGENS; BEEF; MICROBES; BACTERIA;
D O I：
10.1111/j.1365-2621.1994.tb06886.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 1O degrees C 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.
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页码：15 / 19
页数：5
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