Inhibition of spoilage and pathogenic bacteria by sodium lactate in the meat and meat products

Sodium lactate ( NaL) , as natural, non-toxic and stable food preservative, is extensive used in meat industry, and has obvious effect on reducing carcass contamination and reducing the total amount of bacteria. Based on the domestic and international research progress, this paper summarized antibacterial mechanism and affective factors of NaL, and mainly discussed the inhibition effect of NaL alone or in combination with other preservatives on the spoilage and pathogen in the meat and meat products, such as Pseudomonas aeruginosa, Listeria monocytogenes, Clostridium botulinum, to prolong the shelf life of meat and meat products.As a new nontoxic harmless meat products preservative, NaL is more and more taken seriously by food industry.