V. Juneja, C.-A. Hwang and M. Friedman, “Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotype in Ground Beef as afFected by Sodium Lactate and Oregano Oil,” Journal of Food Protection, Vol. 75, No. 1, 2010, pp. M1-M6.
 T. M. Osaili, C. L. Griffis, E. M. Martin, B. L. Beard, A. E. Keener and J. A. Marcy, “Thermal Inactivation of Escherichia coli O157: H7, Salmonella, and Listeria Monocytogenes in Breaded Pork Patties,” Journal of Food Science, Vol. 72, No. 2, 2007, pp. M56-M61.
 C. Zhao, B. Ge, J. De Villena, R. Sudler, E. Yeh, S. Zhao, D. G. White, D. Wagner and J. Meng, “Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork and Beef from the Greater Washington D.C. Area,” Applied and Environmental Microbiology, Vol. 67, No. 12, 2001, pp. 5431-5436. doi:10.1128/AEM.67.12.5431-5436.2001
 The Food Safety and Inspection Service, US Department of Agriculture, “Updated: New Jersey firm Expands Recall of Ground Beef Products Due to Possible E. coli O157: H7 Contamination,” 2007. http://www.fsis.usda.gov/PDF/Recall_040_2007_Exp_Update.pdf.
 A. Lianou, I. Geornaras, P. A. Kendall, J. A. Scanga and J. N. Sofos, “Behavior of Listeria Monocytogenes at 7?C in Commercial Turkey Breast, with or without Antimicrobials, after Simulated Contamination for Manufacturing, Retail and Consumer Settings,” Food Microbiology, Vol. 24, No. 5, 2007, pp. 433-443. doi:10.1016/j.fm.2006.11.002
 R. L. Thompson, C. E. Carpenter, S. Martini and J. R. Broadbent, “Control of Listeria Monocytogenes in Ready-to-Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate,” Journal of Food Science, Vol. 78, No. 5, 2008, pp. M239-M244.
 Code of Federal Regulations, “Title 21-Food and Drugs. Part 184, Direct Food Substances Affirmed as Generally Recognized as Safe,” The Office of the Federal Register, the US National Archives and Records Administration, College Park, MD.
 Code of Federal Regulations, “Title 9-Animals and Animal Products. Part 424, Preparation and Processing Operations,” The Office of the Federal Register, the US National Archives and Records Administration, College Park, MD, 2009.
 D. O. Ukuku, M. L. Bari, S. Kawamoto and K. Isshiki, “Use of Hydrogen Peroxide in Combination with Nisin, Sodium Lactate and Citric Acid for Reducing Transfer of Bacterial Pathogens from Whole Melon Surfaces to Fresh-Cut Pieces,” International Journal Food Microbiology, Vol. 104, No. 2, 2005, pp. 225-233. doi:10.1016/j.ijfoodmicro.2005.01.016
 R. M. Raybaudi-Massilia, J. Mosqueda-Melgar, A. Sobrino-Lopez, R. Soliva-Fortuny and O. Martin-Belloso, “Use of Malic Acid and Other Quality Stabilizing Compounds to Assure The Safety of Fresh-Cut ‘Fuji’ Apples by Inactivation of Listeria Monocytogenes, Salmonella Enteritidis and Escherichia Coli O157: H7,” Journal of Food Safety, Vol. 29, No. 2, 2009, pp. 236-252. doi:10.1111/j.1745-4565.2009.00153.x
 S. A. Quilo, F. W. Pohlman, P. N. Dias-Morse, A. H. Brown, P. G. Crandall and R. P. Story, “Microbial, Instrumental Color and Sensory Characteristics of Inoculated Ground Beef Produced Using Potassium Lactate, Sodium Metasilicate or Peroxyacetic Acid as Multiple Antimicrobial Interventions,” Meat Science, Vol. 84, 2010, pp. 470-476. doi:10.1016/j.meatsci.2009.09.018
 N. Maks, L. Zhu, V. Juneja and S. Ravishankar, “Sodium Lactate, Sodium Diacetate and Pediocin: Effect and Interactions on the Thermal Inactivation of Listeria Monocytogenes on Bologna,” Food Microbiology, Vol. 27, No. 1, 2010, pp. 64-69. doi:10.1016/j.fm.2009.08.004
 C. H. Sommers, P. H. Cooke, X. Fan and J. E. Sites, “Ultraviolet Light (254 nm) Inactivation of Listeria Monocytogenes on Frankfurters That Contain Potassium Lactate and Sodium Lactate,” Journal of Food Science, Vol. 74, No. 3, 2009, pp. M114-M119.
 H. Neetoo, M. Ye and H. Chen, “Bioactive Alginate Coatings to Control Listeria Monocytogenes on Cold-Smoked Salmon Slices and Fillets,” International Journal of Food Microbiology, Vol. 136, No. 3, 2010, pp. 326- 331. doi:10.1016/j.ijfoodmicro.2009.10.003
 The International Commission on Microbiological Specifications for Foods, “Intestinally Pathogenic Escherichia Coli,” In: T. A. Robert, A. C. Baird-Parker and R. B. Tompkin, Eds., Microorganisms in Foods 5: Characteristics of Microbial Pathogens, Blackie Academic and Professional, London, 1996, p. 131.
 E. M. Martin, C. L. Griffis, K. L. S. Vaughn, C. A. O’Bryan, E. C. Friendly, J. A. Marcy, S. C. Ricke, P. G. Crandall and R. Y. Lary, “Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or with Lactate/Diacetate,” Journal of Food Science, Vol. 74, No. 6, pp. M237-M241.
 A. C. S. Porto-Fett, S. G. Campano, J. L. Smith, A. Oser, B. Shoyer, J. E. Call and J. B. Luchansky, “Control of Listeria Monocytogenes on Commercially-Produced Frankfurters Prepared with and without Potassium Lactate and Sodium Diacetate and Surface Treated with Lauric Arginate Using the Sprayed Lethality in Container (SLIC?) Delivery Method,” Meat Science, Vol. 85, No. 2, 2010, pp. 312-318.doi:10.1016/j.meatsci.2010.01.020
 I. M. Barmpalia, K. P. Koutsoumanis, I. Geornaras, K. E. Belk, J. A. Scanga, P. A. Kendall, G. C. Smith and J. N. Sofos, “Effect of Antimicrobials as Ingredients of Pork Bologna for Listeria Monocytogenes Control during Storage at 4 or 10?C,” Food Microbiology, Vol. 22, 2005, pp. 205-211. doi:10.1016/j.fm.2004.08.003
 G. K. Bedie, J. Samelis, J. N. Sofos, K. E. Belk, J. A. Scanga and G. C. Smith, “Antimicrobials in the Formulation to Control Listeria Monocytogenes Postprocessing Contamination on Frankfurters Stored at 4?C in Vacuum Packages,” Journal of Food Protection, Vol. 64, No. 12, 2001, pp. 1949-1955.
 K. A. Glass, D. A. Granberg, A. L. Smith, A. M. McNamara, M. Hardin, J. Mattias, K. Ladwig and E. A. Johnsoni, “Inhibition of Listeria Monocytogenes by Sodium Diacetate and Sodium Lactate on Wieners and Cooked Bratwurst,” Journal of Food Protection, Vol. 65, No. 1, 2002, pp. 116-123.
 C.-A. Hwang and M. L. Tamplin, “Modeling the Lag Phase and Growth Rate of Listeria Monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures,” Journal of Food Science, Vol. 72, 2007, pp. M246-M253.
 F. Devlieghere, A. H. Geeraerd, K. J. Versyck, B. Vandewaetere, J. Van Impe and J. Debevere, “Growth of Listeria Monocytogenes in Modified Atmosphere Packed Cooked Meat Products: A Predictive Model,” Food Microbiology, Vol. 18, No. 1, 2001, pp. 53-66. doi:10.1006/fmic.2000.0378
 The International Commission on Microbiological Specifications for Foods, “Salmonellae,” In: T. A. Robert, A. C. Baird-Parker and R. B. Tompkin, Eds., Microorganisms in Foods 5: Characteristics of Microbial Pathogens, Blackie Academic and Professional, London, 1996, p. 225.
 F. K. Stekelenburg, “Enhanced Inhibition of Listeria Monocytogenes in Frankfurter Sausage by the Addition of Potassium Lactate and Sodium Diacetate Mixtures,” Food Microbiology, Vol. 20, No. 1, 2003, pp. 133-137. doi:10.1016/S0740-0020(02)00098-9
 J. D. Legan, D. L. Seman, A. L. Milkowski, J. A. Hirschey and M. H. Vandeven, “Modeling the Growth Boundary of Listeria Monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations,” Journal of Food Protection, Vol. 67, No. 10, 2004, pp. 2195-2204.
 K. A. Abou-Zeid, K. S. Yoon, T. P. Oscar, J. G. Schwarz, F. M. Hashem, F. M. and R. C. Whiting, “Survival and Growth of Listeria Monocytogenes in Broth as a Function of Temperature, pH, and Potassium Lactate and Sodium Diacetate Concentrations,” Journal of Food Protection, Vol. 70, No. 11, 2007, pp. 2620-2625.
 E. C. McWilliam Leitch and C. S. Stewart, “Escherichia Coli O157 and Non-O157 Isolates Are More Susceptible to L-Lactate than to D-Lactate,” Applied and Environmental Microbiology, Vol. 68, No. 9, 2002, pp. 4676-4678. doi:10.1128/AEM.68.9.4676-4678.2002
 E. C. McWilliam Leitch and C. S. Stewart, “Susceptibility of Escherichia Coli O157 and Non-O157 Isolates to Lactate,” Letters in Applied Microbiology, Vol. 35, 2002, pp. 176-180. doi:10.1046/j.1472-765X.2002.01164.x
 Y. J. Jung, K. J. Min and Y. S. Yoon, “Responses of Acid-Stressed Salmonella Typhimurium in Broth and Chicken Patties to Subsequent Antimicrobial Stress with ε-Polylysine and Combined Potassium Lactate and Sodium Diacetate,” Food Microbiology, Vol. 26, No. 5, 2009, pp. 467-474. doi:10.1016/j.fm.2009.02.007