SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF

Cooked, quartered beef top rounds containing either 1, 2, 3 or 4% sodi um 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 0157:H7 (ATCC 43895) Inoculated slic es 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. typh imurium, L. monocytogenes and E. coli 0157:H7 when compared with contr ol roasts (0% sodium lactate) and roasts containing 2% sodium lactate.