Effect of Sodium Lactate on the Safety of Cold-smoked Salmon during Cold Storage

Effect of sodium lactate (SL) on inhibition growth of Listeria monocytogenes, L. innocua, Escherichia coli, and Pseudomonas aeruginosa as compared to ampicillin and chloramphenicol antibiotics in cold-smoked salmon stored at 1.0 ± 4.0 0C were evaluated in this study. The sliced smoked salmon were coated with different concentrations of sodium lactate (0.5, 0.75 and 1.0 % SL). Sterilized deionized water was used as a negative control. Total bacterial counts (TBC), lactic acid bacteria (LAB), E. coli (EC), Pseudomonas count (PC) and Listeria count (LC) were examined. In vitro, the antibacterial agent (SL) exhibited antibacterial activities against all the tested bacteria. The antimicrobial action of 1.0 % of SL was more effective than the control. Therefore, thus coating with 1.0 %, SL prevented Listeria spp. and other pathogenic bacteria growth and prolonged the shelf life of cold-smoked salmon.