Predictive model for growth of Clostridium perfringens in cooked cured pork

International Journal of Food Microbiology

Volumn 110, Issue 1, 2006, Pages 85-92

  Juneja, Vijay K ^a   Huang, Lihan ^a   Thippareddi, Harshvardhan H ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

C. perfringens; Cooling; Cured pork; Predictive model

Indexed keywords

ANIMAL TISSUE; ARTICLE; BACTERIAL GROWTH; BACTERIAL SPORE; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; COOKING; FOOD PROCESSING; KINETICS; MATHEMATICAL ANALYSIS; MATHEMATICAL MODEL; MEAT INDUSTRY; NONHUMAN; TEMPERATURE DEPENDENCE;

ANIMALS; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; KINETICS; MATHEMATICS; MEAT PRODUCTS; MODELS, BIOLOGICAL; SWINE; TEMPERATURE;

CLOSTRIDIUM PERFRINGENS;

EID: 33745811666     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.01.038     Document Type: Article

References (45)

1. Amezquita A., Weller C.L., Wang L., Thippareddi H., and Burson D.E. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. International Journal of Food Microbiology 101 2 (2004) 123-144
2. Baranyi J., and Roberts T.A. A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology 23 (1994) 277-294
3. Bryan F.L. Risks associated with vehicles of foodborne pathogens and toxins. Journal of Food Protection 51 (1988) 498-508
4. Brynestad S., and Granum P.E. Clostridium perfringens and foodborne infections. International Journal of Food Microbiology 74 (2002) 195-202
5. Buzby J.C., and Roberts T. Economic costs and trade impacts of microbial foodborne illness. World Health Statistics Quarterly 50 (1997) 57-66
6. Chandra P.K., and Singh R.P. Applied Numerical Methods for Food and Agricultural Engineers (1995), CRC Press, Boca Raton, FL
7. Chumney R.K., and Adams D.M. Relationship between the increased sensitivity of heat injured Clostridium perfringens spores to surface-active antibiotics and to sodium chloride and sodium nitrite. Journal of Applied Bacteriology 49 (1980) 55-63
8. Davidson P.M., and Juneja V.K. Antimicrobial agents. In: Branen A.L., Davidson P.M., and Salminen S. (Eds). Food Additives (1990), Marcel Dekker, Inc., New York 83
9. Food and Drug Administration (FDA), Division of Retail Food Protection, 2001. Food Code. Publication no. PB97-141204. U. S. Department of Health and Human Services, Public Health Service, Washington, DC.
10. Gaze J.E., Shaw R., and Archer J. Identification and Prevention of Hazards Associated with Slow Cooling of Hams and Other Large Cooked Meats and Meat Products. Review No. 8 (1998), Campden and Chorleywood Food Research Association, Gloucestershire, U.K.
11. Gibson A.M., and Roberts T.A. The effect of pH, sodium chloride, sodium nitrite and storage temperature on the growth of Clostridium perfringens and faecal streptococci in laboratory medium. International Journal of Food Microbiology 3 (1986) 195
12. Goepfert J.M., and Kim H.V. Behavior of selected foodborne pathogens in raw ground beef. Journal of Milk and Food Technology 38 (1975) 449-456
13. Gough B.J., and Alford J.A. Effect of curing agents on the growth and survival of food poisoning strains of Clostridium perfringens. Journal of Food Science 30 (1965) 1025-1030
14. Hintze, J., 1999. NCSS 2000 User's Guide. Number Cruncher Statistical Systems. Kaysville, UT.
15. Huang L. Growth kinetics of Clostridium perfringens in cooked beef. Journal of Food Safety 23 (2003) 91-105
16. Huang L. Estimation of growth of Clostridium perfringens in cooked beef under fluctuating temperature conditions. Food Microbiology 20 (2003) 549-559
17. Huang L. Dynamic computer simulation of Clostridium perfringens growth in cooked ground beef. International Journal of Food Microbiology 87 (2003) 217-227
18. Huang L. Numerical analysis of the growth of Clostridium perfringens in cooked beef under isothermal and dynamic conditions. Journal of Food Safety 24 (2004) 53-70
19. Juneja V.K., and Marks H.M. Predictive model for growth of Clostridium perfringens during cooling of cooked cured chicken. Food Microbiology 19 (2002) 313-327
20. Juneja V.K., and Thippareddi H. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. International Journal of Food Microbiology 93 (2004) 155-163
21. Juneja V.K., Call J.E., and Miller A.J. Evaluation of methylxanthines and related compounds to enhance Clostridium perfringens sporulation using a modified Duncan and Strong medium. Journal of Rapid Methods and Automation in Microbiology 2 (1993) 203-218
22. Juneja V.K., Snyder O.P., and Cygnarowicz-Provost M. Influence of cooling rate on outgrowth of Clostridium perfringens spores and cooked ground beef. Journal of Food Protection 57 (1994) 1063-1067
23. Juneja V.K., Marmer B.S., and Call J.E. Influence of modified atmosphere packaging on growth of Clostridium perfringens in cooked turkey. Journal of Food Safety 16 (1996) 141-150
24. Juneja V.K., Whiting R.C., Marks H.M., and Snyder O.P. Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat. Food Microbiology 16 (1999) 335-349
25. Juneja V.K., Novak J.S., Marks H.M., and Gombas D.E. Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model. Innovative Food Science & Emerging Technologies 2 (2001) 289-301
26. Labbe R.G. Clostridium perfringens. In: Doyle M.P. (Ed). Foodborne Bacterial Pathogens (1989), Marcel Dekker, New York
27. Labbe R.G., and Duncan C.L. Growth from spores of Clostridium perfringens in the presence of sodium nitrite. Applied Microbiology 19 (1970) 353-359
28. Labbe R.G., and Juneja V.K. Clostridium perfringens. In: Cliver D.O., and Riemann H.P. (Eds). Foodborne Diseases. 2nd edition (2002), Academic Press, Amsterdam
29. Maurer A.J. Reduced sodium usage in poultry muscle foods. Food Technology 37 (1983) 60-65
30. Mead P.S., Slutsker L., Dietz V., McCaig L.F., Bresee J.S., Shapiro C., Griffin P.M., and Tauxe R.V. Food-related illness and death in the United States. Emerging Infectious Diseases 5 (1999) 607-625
31. Rhodehamel J., and Harmon S.M. Clostridium perfringens. In: Bennet R.W. (Ed). FDA Bacteriological Manual. 8th edition (1998), AOAC International, Gaithersburg, MD 16.01-16.06
32. Riha W.E., and Solberg M. Clostridium perfringens inhibition by sodium nitrite as a function of pH, inoculum size, and heat. Journal of Food Science 40 (1975) 439-442
33. Robach M.C., Ivey F.J., and Hickey C.S. System for evaluating clostridia inhibition in cured meat products. Applied and Environmental Microbiology 36 (1978) 210-211
34. Roberts T.A., and Derrick C.M. The effect of curing salts on the growth of Clostridium perfringens (Welchii) in a laboratory medium. Journal of Food Technology 13 (1978) 349-356
35. Sanchez, M., 2004. Germination and outgrowth of Clostridium perfringens spores during chilling of thermally processed ready-to-eat meat products. PhD dissertation, University of Nebraska, Lincoln, NE.
36. Sauter E.A., Kemp J.D., and Langlois B.E. Effect of nitrite and erythorbate on recovery of Clostridium perfringens spores in cured pork. Journal of Food Science 42 (1977) 1678-1679
37. Solberg M., and Elkind B. Effect of processing and storage conditions on the microflora of Clostridium perfringens-inoculated frankfurters. Journal of Food Science 35 (1970) 126-131
38. Taormina P.J., Bartholomew G.W., and Dorsa W.J. Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage. Journal of Food Protection 66 (2003) 72-81
39. Thippareddi H., Juneja V.K., Phebus R.K., Marsden J.L., and Kastner C.L. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. Journal of Food Protection 66 (2003) 376-381
40. U.S. Department of Agriculture, Food Safety and Inspection Service. Performance standards for the production of certain meat and poultry products. Federal Register 64 3 (1999) 732-749
41. U.S. Department of Agriculture, Food Safety and Inspection Service. Performance standards for the production of meat and poultry products: proposed rule. Federal Register 66 (2001) 12589-12636
42. Willardsen R.R., Busta F.F., Allen C.E., and Smith L.B. Growth and survival of Clostridium perfringens during constantly rising temperatures. Journal of Food Science 43 (1978) 470-475
43. Willardsen R.R., Busta F.F., and Allen C.E. Growth of Clostridium perfringens in three different beef media and fluid thioglycollate medium at static and constantly rising temperatures. Journal of Food Protection 42 (1979) 144-148
44. Zaika L.L. Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef. Journal of Food Protection 66 (2003) 1599-1603
45. Zwietering M.H., De Koos J.T., Hasenack B.E., De Wit J.C., and van't Riet K. Modeling of bacterial growth as a function of temperature. Applied and Environmental Microbiology 57 (1991) 1094-1101