Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products

Comminuted raw turkey, containing 1.4% sodium chloride, 0.3% sodium phosphate, and 0 (control), 2.0, 2.5, 3.0, or 3.5% sodium lactate, was inoculated with a 10-strain mixture of proteolytic type A and B Clostridium botulinum spores. The inoculated turkey was vacuum packaged and cooked by immersion in heated water to an internal temperature of 71.1 degrees C. Samples were incubated at 27 degrees C for up to 10 days. Five samples per treatment were examined for botulinal toxin at specific intervals. Sodium lactate exhibited an antibotulinal effect which was concentration dependent. Processed turkey containing 0, 2.0, 2.5, 3.0, or 3.5% sodium lactate was toxic after 3, 4 to 5, 4 to 6, 7 or 7 to 8 days, respectively. Subsequent studies with a broth medium revealed that lactate, not the sodium ion, was the principal factor in delaying botulinal-toxin formation.