Potassium lactate with sodium diacetate slows Listeria in smoked salmon
What it found
In cold-smoked salmon, a mix of potassium lactate and sodium diacetate delayed growth of Listeria monocytogenes for up to 42 days in vacuum-packed storage at 10 degrees C.
The preservatives did not harm flavor or odor.
What they found
Animal and lab studies
Listeria growth slowed
In the cold-smoked salmon, 2.1% (water phase) potassium lactate and 0.12% (water phase) sodium diacetate delayed the growth of L. monocytogenes for up to 42 days of vacuum-packed storage at 10 degrees C.
Short warm storage
Storage at 25 degrees C for 6 hours resulted in only a 1-log CFU/g increase in L. monocytogenes.
Lower doses or sodium acetate
Treatments with lower concentrations of potassium lactate and sodium diacetate, or similar concentrations of potassium lactate and sodium acetate, resulted in an extended lag phase and slower growth of L. monocytogenes.
Other findings
Salt limit
It was not possible to incorporate more than 2% (water phase) potassium lactate while ensuring a minimum of 3% (water phase) NaCl in the finished product because potassium lactate decreased the solubility of NaCl.
Sensory effects
Sensory analyses revealed that the preservatives did not negatively affect flavor or odor.
What the authors conclude
“The combination of PL and SDA is therefore a viable technology for preventing L. monocytogenes growth on cold-smoked salmon.”
Also in their conclusions
- They conclude that the combination of potassium lactate and sodium diacetate is a viable technology for preventing L. monocytogenes growth on cold-smoked salmon.
How it was done
Growth of Listeria monocytogenes in ready-to-eat fish products such as cold-smoked salmon is an important food safety issue. The authors wanted to see if potassium lactate combined with sodium acetate or sodium diacetate could be easily used by processors.
They injected salmon filets with brine containing either no preservatives, potassium lactate plus sodium acetate, or potassium lactate plus sodium diacetate. The salmon was cold-smoked, vacuum-packed, and stored at 10 degrees C for up to 42 days or at 25 degrees C for 6 hours. They also ran sensory tests on flavor and odor.
What it can’t tell you
- We summarised it from the abstract only.
- This study looked only at cold-smoked salmon and specific storage conditions. It cannot show how potassium lactate and sodium diacetate would work in other foods or at other temperatures.
Who paid
- Authors work at
- Danish Institute for Fisheries Research, Denmark
The paper
- Title
- Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Vogel BF, Ng YY, Hyldig G, Mohr M, Gram L (2006). Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects. Journal of food protection. doi:10.4315/0362-028x-69.9.2134PubMed 16995515DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error