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J. D. Legan, D. L. Seman, A. L. Milkowski, J. A. Hirschey and M. H. Vandeven, “Modeling the Growth Boundary of Listeria Monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations,” Journal of Food Protection, Vol. 67, No. 10, 2004, pp. 2195-2204.

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