Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts

Journal of Food Protection

Volumn 68, Issue 12, 2005, Pages 2594-2605

  Sánchez Plata, Marcos X ^a,c   Amézquita, Alejandro ^a,d   Blankenship, Erin ^a   Burson, Dennis E ^a   Juneja, Vijay ^b   Thippareddi, Harsha Vardhan ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

^d UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS;

EID: 28644448423     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.12.2594     Document Type: Article

References (38)

1. Amézquita, A., L. Wang, and C. L. Weller. 2005. Finite element modeling and experimental validation of cooling rates of large ready-to-eat meat products in small meat-processing facilities. Trans. Am. Soc. Agric. Eng. 48:287-303.
2. Andersen, K. G., T. B. Hansen, and S. Knochel. 2004. Growth of heat-treated enterotoxin-positive Clostridium perfringens and the implications for safe cooling rates. J. Food Prot. 67:83-89.
3. Aran, N. 2001. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a "sous-vide" beef goulash under temperature abuse. Int. J. Food Microbiol. 63:117-123.
4. Blankenship, L. C., S. E. Craven, R. G. Leffler, and C. Custer. 1988. Growth of Clostridium perfringens in cooked chili during cooling. Appl. Environ. Microbiol. 54:1104-1108.
5. Craven, S. E. 1980. Growth and sporulation of Clostridium perfringens in foods. Food Technol. 34:80-87.
6. Doyle, E. 2002. Survival and growth of Clostridium perfringens during the cooling step of thermal processing of meat products. Food Research Institute, University of Wisconsin-Madison.
7. Fazil, A. M., T. Ross, G. Paoli, P. Vanderlinde, P. Desmarchelier, and A. M. Lammerding. 2002. A probabilistic analysis of Clostridium perfringens growth during food service operations. Int. J. Food Microbiol. 73:315-329.
8. Foegeding, P. M., and F. F. Busta. 1981. Bacterial spore injury - an update. J. Food Prot. 44:776-786.
9. Huang, L. 2003. Dynamic computer simulation of Clostridium perfringens growth in cooked ground beef. Int. J. Food Microbiol. 87: 217-227.
10. Huang, L. 2003. Estimation of growth of Clostridium perfringens in cooked beef under fluctuating temperature conditions. Food Microbiol. 20:549-559.
11. International Commission on Microbiological Specifications for Foods. 1996. Clostridium perfringens, p. 112-125. In T. A. Roberts, A. C. Baird-Parker, and R. B. Tompkin (ed.), Microorganisms in foods. 5. Characteristics of microbial pathogens. Blackie Academic & Professional, London.
12. Johnson, K. M., and F. F. Busta. 1984. Heat-induced temperature sensitivity of outgrowing Bacillus cereus spores. Appl. Environ. Microbiol. 47:768-774.
13. Juneja, V. K., J. E. Call, B. S. Marmer, and A. J. Miller. 1994. The effect of temperature abuse on Clostridium perfringens in cooked turkey stored under air and vacuum. Food Microbiol 11:187-193.
14. Juneja, V. K., J. E. Call, and A. J. Miller. 1993. Evaluation of methylxanthines and related compounds to enhance Clostridium perfringens sporulation using a modified Duncan and Strong medium. J. Rapid Methods Automat. Microbiol. 2:203-218.
15. Juneja, V. K., and W. M. Majka. 1995. Outgrowth of Clostridium perfringens spores in cook-in-bag beef products. J. Food Saf. 15: 21-34.
16. Juneja, V. K., B. S. Marmer, and A. J. Miller. 1994. Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef. J. Food Prot. 57:393-398.
17. Juneja, V. K., J. S. Novak, H. M. Marks, and D. E. Gombas. 2001. Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model. Innov. Food Sci. Emerg. Technol. 2:289-301.
18. Juneja, V. K., O. P. Snyder, and M. Cygnarowicz-Provost. 1994. Influence of cooling rate on outgrowth of Clostridium perfringens spores in cooked ground beef. J. Food Prot. 57:1063-1067.
19. Juneja, V. K., and H. Thippareddi. 2004. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. Int. J. Food Microbiol. 93:155-163.
20. Juneja, V. K., R. C. Whiting, H. M. Marks, and O. P. Snyder. 1999. Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat. Food Microbiol. 16: 335-349.
21. Kalinowski, R. M., R. B. Tompkin, P. W. Bodnaruk, and W. P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. J. Food Prot. 66:1227-1232.
22. Nolan, E. J. 1987. Calculations of an approximate cooling curve for cooked roast beef. J. Food Process. Eng. 9:247-263.
23. Sabah, J. R., H. Thippareddi, J. L. Marsden, and D. Y. C. Fung. 2003. Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure. J. Food Prot. 66:1408-1412.
24. Shigehisa, T., T. Nakagami, and S. Taji. 1985. Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and in roast beef. Jpn. J. Vet. Sci. 47:259-267.
25. Shoemaker, S. P., and M. D. Pierson. 1976. "Phoenix phenomenon" in the growth of Clostridium perfringens. Appl. Environ. Microbiol. 32:803-807.
26. Sikes, A., and R. Ehioba. 1999. Feasibility of using food-grade additives to control the growth of Clostridium perfringens. Int. J. Food Microbiol. 46:179-185.
27. Smith, S., V. K. Juneja, and D. W. Schaffner. 2004. Influence of several methodological factors on the growth of Clostridium perfringens in cooling rate challenge studies. J. Food Prot. 67:1128-1132.
28. Smith, S., and D. W. Schaffner. 2004. Evaluation of a predictive model for Clostridium perfringens growth during cooling. J. Food Prot. 67:1133-1137.
29. Steele, F. M., and K. H. Wright. 2001. Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts. Poult. Sci. 80:813-816.
30. Taormina, P. J., G. W. Bartholomew, and W. J. Dorsa. 2003. Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage. J. Food Prot. 66:72-81.
31. Thippareddi, H., V. K. Juneja, R. K. Phebus, J. L. Marsden, and C. L. Kastner. 2003. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. J. Food Prot. 66:376-381.
32. Tract, P., and C. L. Duncan. 1974. Cold shock lethality and injury in Clostridium perfringens. Appl. Microbiol. 28:815-821.
33. Tuomi, S., M. E. Matthews, and E. H. Marth. 1974. Behavior of Clostridium perfringens in precooked chilled ground beef gravy during cooling, holding, and reheating. J. Milk Food Technol. 37:494-498.
34. U.S. Department of Agriculture, Food Safety and Inspection Service. 1999. Performance standards for the production of certain meat and poultry products. Fed. Regist. 64:732-749.
35. U.S. Department of Agriculture, Food Safety and Inspection Service. 2000. Food additives for use in meat and poultry products: sodium diacetate, sodium acetate, sodium lactate and potassium lactate. Code of Federal Regulations. Fed. Regist. 65:3121-3123.
36. U.S. Department of Agriculture, Food Safety and Inspection Service. 2001. Performance standards for the production of processed meat and poultry products. Fed. Regist. 66:12589-12636.
37. Willardsen, R. R., F. F. Busta, and C. E. Allen. 1979. Growth of Clostridium perfringens in three different beef media and fluid thioglycollate medium at static and constantly rising temperatures J. Food Prot. 42:144-148.
38. Zaika, L. L. 2003. Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef. J. Food Prot. 66:1599-1603.