Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat

• Published in: Journal of food protection 2004-07, Vol.67 (7), p.1403-1407
• Main Authors: MURPHY, R. Y, OSAILI, T, DUNCAN, L. K, MARCY, J. A
• Format: Article
• Language: English
• Subjects: Animal productions; Animals; Biological and medical sciences; Chickens; Colony Count, Microbial; Consumer Product Safety; Food Handling - methods; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Hot Temperature; Humans; Listeria monocytogenes; Listeria monocytogenes - drug effects; Listeria monocytogenes - growth & development; Meat - microbiology; Poultry Products - microbiology; Salmonella; Salmonella - drug effects; Salmonella - growth & development; Sodium Lactate - pharmacology; Terrestrial animal productions; Vertebrates
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-67.7.1403

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.