Study · Food microbiology · 2006Abstract only

Sodium lactate and Clostridium perfringens growth in sous-vide chicken

In lab tests, sodium lactate delayed or stopped the growth of Clostridium perfringens spores in vacuum-packed chicken, depending on the amount used and the storage temperature.

What they found

Animal and lab studies

Growth at 25 degrees C

At 25 degrees C, 1.5% sodium lactate delayed growth for 29 hours. With 4.8% sodium lactate, no growth from spores was seen over 480 hours.

Growth at 19 degrees C

At 19 degrees C, control samples without sodium lactate had more than 6 log 10 cfu/g by 288 hours. With 3.0% or 4.8% sodium lactate, growth was dramatically restricted, with little or no growth over 648 hours.

Growth at 4 degrees C

At 4 degrees C, no growth was seen at any sodium lactate level.

Heat resistance

The D-values at 55 degrees C ranged from 47.40 minutes with no sodium lactate to 57.58 minutes with 1.5% sodium lactate.

Temperature abuse

Cyclic and static temperature abuse of refrigerated products for 20 hours did not lead to growth. But abuse for 24 hours or longer without sodium lactate led to growth from spores.

What the authors conclude

“An extra degree of safety may be assured in such products by supplementation with NaL at 1.5-4.8% NaL level.”

Juneja VK, 2006

Also in their conclusions

They say an extra degree of safety may be assured in such products by adding sodium lactate at 1.5% to 4.8%.

How it was done

Vacuum-packed, cook-in-bag marinated chicken breast was made with 0%, 1.5%, 3%, or 4.8% sodium lactate. The packages were cooked to 71.1 degrees C, ice chilled, and stored at 4, 19, and 25 degrees C. The amount of C. perfringens was measured over time.

What it can’t tell you

We summarised it from the abstract only.
These are lab tests on chicken, not studies in people. They can't show what happens in people who eat the chicken.

Who paid

Authors work at: Eastern Regional Research Center, USA

The paper

Title: Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products
Type: Study
Evidence: Animals and lab studies
Summarised from: Abstract only
Cite: Juneja VK (2006). Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food microbiology. doi:10.1016/j.fm.2005.03.002PubMed 16942993 DOI

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