Potassium lactate is a preservative and antimicrobial agent in foods. In this study he demonstrated antibacterial activity in a turkey breast preparation (1).Also in the processing of raw meat with hi ...

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Potassium lactate is a preservative and antimicrobial agent in foods. In this study he demonstrated antibacterial activity in a turkey breast preparation (1).

Also in the processing of raw meat with high-pressure treatment and storage in refrigerated conditions until the end of the shelf-life, Lactate Potassium has proved to be effective in ensuring an acceptable microbial concentration before cooking (2).

In cured meats, to inhibit sporogenic growth, in particular Clostridium perfringens, 2% Potassium Lactate can be used as an alternative to sodium nitrite (3).

References______________________________

(1) Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast.
Porto-Fett AC, Campano SG, Shoyer BA, Israeli D, Oser A, Luchansky JB.
J Food Prot. 2015 May

(2) Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations.
Lerasle M, Guillou S, Simonin H, Anthoine V, Chéret R, Federighi M, Membré JM.
Int J Food Microbiol. 2014 Sep

(3) Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
Kennedy KM, Milkowski AL, Glass KA.
J Food Prot. 2013 Nov

 

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