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V. Juneja, C.-A. Hwang and M. Friedman, “Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotype in Ground Beef as afFected by Sodium Lactate and Oregano Oil,” Journal of Food Protection, Vol. 75, No. 1, 2010, pp. M1-M6.

has been cited by the following article:

• TITLE: Effects of Sodium Lactate on the Survival of Listeria Monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in Cooked Ham at Refrigerated and Abuse Temperatures

  AUTHORS: Cheng-An Hwang, Shiowshuh Sheen, Vijay Juneja

  KEYWORDS: Ham, Lactate, Listeria Monocytogenes, Escherichia Coli O157: H7, Salmonella spp.

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.5, July 8, 2011

  ABSTRACT: The objective of this study was to determine the effect of sodium lactate on the survival of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella spp. in cooked ham during storage at refrigerated and abuse temperatures. Cooked ham was added with 0% - 3% lactate, inoculated with a multiple-strain mixture of L. monocytogenes, E. coli O157: H7, or Salmonella spp. and stored at 4oC - 15oC for up to 35 day. The growth of the three pathogens was inhibited in ham containing 3% lactate, and no growth of E. coli O157: H7 and Salmonella spp. occurred at the lowest storage tem- peratures of 6 and 8oC, respectively. In ham containing no lactate, the average growth rates were 0.256 - 0.380 log CFU/day for L. monocytogenes at 4oC - 8oC, 0.242 - 0.315 log CFU/day for E. coli O157: H7 at 8oC - 15oC, and 0.249 - 0.328 log CFU/day for Salmonella spp. at 10oC - 15oC. The addition of 1% or 2% lactate significantly (P