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Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef
Author(s) -
McMahon C. M. M.,
Doherty A. M.,
Sheridan J. J.,
Blair I. S.,
McDowell D. A.,
Hegarty T.
Publication year - 1999
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1365-2672.1999.00554.x
Subject(s) - yersinia enterocolitica , listeria monocytogenes , food science , sodium lactate , microbiology and biotechnology , heat resistance , listeria , chemistry , sodium , bacteria , biology , materials science , genetics , organic chemistry , composite material
The effect of sodium lactate (NaL) (0, 2·4 or 4·8%), in heating and recovery media, on Yersinia enterocolitica and Listeria monocytogenes numbers recovered from minced beef heated at 55 °C, was examined. Survivors were enumerated on selective media at pH 5·7/7·4 ( Y. enterocolitica ) or pH 5·7/7·2 ( L. monocytogenes ). Recovery of the organisms depended on the pH and NaL levels in the recovery medium. The heat resistance of Y. enterocolitica ( P < 0·001) and L. monocytogenes ( P < 0·01) decreased as the concentration of NaL in the minced beef increased from 0 to 2·4% or 4·8%. The thermal destruction of pathogens in foods processed using mild temperatures may be enhanced by the addition of 2·4% NaL.