effects of sodium lactate on the survival of listeria monocytogenes, escherichia coli o157h7, and salmonella spp. in cooked ham at refrigerated and abuse temperatures乳酸钠对单核细胞增多性李斯特氏菌的生存的影响,大肠杆菌o157h7,沙门氏菌在金华火腿种虫害冷藏和滥用的温度.pdfVIP

Food and Nutrition Sciences, 2011, 2, 464-470 doi:10.4236/fns.2011.25066 Published Online July 2011 (http://www.SciRP.org/journal/fns) 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 1# 2 1 Cheng-An Hwang , Shiowshuh Sheen , Vijay Juneja 1Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, USA; 2Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, USA. Email: #Andy.Hwang@, Shiowshuh.Sheen@, Vijay.Juneja@ Received April 26th, 2011; revised May 11th, 2011; accepted May 18th, 2011. ABSTRACT The objective of this study was to determine the effect of sodium lactate on the survival of Listeria monocytogenes, Es- cherichia coli O 157: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 4 ˚C - 15 ˚C for up to 35 day. The growth of the three pathogens was inhib- ited in ham containing 3% lactate, and no growth of E. coli O 157:H7 and Salmonella spp. occurred at the lowest stor- age temperatures of 6 and 8˚C, respectively. In ham containing no lactate, the average growth rates were 0.256 - 0.380 log CFU/day for L. monocytogenes at 4 ˚C - 8 ˚C, 0.242 - 0.315 log CFU/day for E. coli O 157:H7 at 8 ˚C - 15 ˚C, and 0.249 - 0.328 log CFU/day for Salmonella spp. at 10˚C - 15 ˚C. The addit