Survival and germination of clostridium perfringens spores during heating and cooling of ground pork

Journal of Food Protection

Volumn 75, Issue 4, 2012, Pages 682-689

  Marquez Gonzalez M ^a,b   Cabrera Diaz E ^b   Hardin, M D ^a,c   Harris, K B ^a   Lucia, L M ^a   Castillo, A ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b UNIVERSITY OF GUADALAJARA   (Mexico)

^c IEH Laboratories Consulting Group   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; CLOSTRIDIUM PERFRINGENS; COLD; FOOD CONTAMINATION; FOOD HANDLING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PRODUCT SAFETY; SWINE;

ANIMALS; CLOSTRIDIUM PERFRINGENS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; MICROBIAL VIABILITY; SPORES, BACTERIAL; SWINE;

CLOSTRIDIUM PERFRINGENS;

EID: 84859328188     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-409     Document Type: Article

References (38)

1. Ando, Y. 1980. Mechanism of nitrite-induced germination of Clostridium perfringens spores. J. Appl. Bacteriol. 49:527-535. (Pubitemid 11170071)
2. Angelotti, R. 1971. Catered convenience foods-production and distribution problems and microbiological standards. J. Milk Food Technol. 34:227-231.
3. AOAC International. 2000. Official methods of analysis. AOAC International, Gaithersburg, MD.
4. Barnes, E. M., J. E. Despaul, and M. Ingram. 1963. Behaviour of a food poisoning strain of Clostridium welchii in beef. J. Appl. Bacteriol. 26:415-427.
5. Bryan, F. L. 1988. Risk associated with vehicles of foodborne pathogens and toxins. J. Food Prot. 51:498-508.
6. Bryan, F. L. 1988. Risk of practices, procedures and processes that lead to outbreaks of foodborne diseases. J. Food Prot. 51:663-673.
7. Centers for Disease Control and Prevention. 1996. Surveillance for foodborne-disease outbreaks-United States, 1988-1992. Morb. Mortal. Wkly. Rep. 45:1-55.
8. Centers for Disease Control and Prevention. 2006. Surveillance for foodborne-disease outbreaks-United States, 1998-2002. Morb. Mortal. Wkly. Rep. 55:1-34.
9. Craven, S. E. 1980. Growth and sporulation of Clostridium perfringens in foods. Food Technol. 34:80-86.
10. Craven, S. E., L. C. Blankenship, and J. L. McDonel. 1981. Relationship of sporulation, enterotoxin formation, and spoilage during growth of Clostridium perfringens type A in cooked chicken. Appl. Environ. Microbiol. 41:1184-1191. (Pubitemid 11084775)
11. Duncan, C. L. 1970. Clostridium perfringens food poisoning. J. Milk Food Technol. 33:35-41.
12. Duncan, C. L., and D. H. Strong. 1968. Improved medium for sporulation of Clostridium perfringens. Appl. Microbiol. 16:82-89.
13. Fitts, J. E., D. Laird, and R. T. Marshall. 2001. Direct microscopic methods for bacteria or somatic cells, p. 269-280. In H. M. Wehr and J. F. Frank (ed.), Standard methods for the examination of dairy products. American Public Health Association, Washington, DC.
14. Gough, B. J., and J. A. Alford. 1965. Effect of curing agents on the growth and survival of food poisoning strains of Clostridium perfringens. J. Food Sci. 30:1025-1028.
15. Hall, H. E., and R. Angelotti. 1965. Clostridium perfringens in meat and meat products. Appl. Microbiol. 13:352-357.
16. Haneklaus, A. N., K. B. Harris, M. Márquez-González, L. M. Lucia, A. Castillo, M. D. Hardin, W. N. Osburn, and J. W. Savell. 2011. Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards. J. Food Prot. 74:101-105.
17. Hobbs, B. C., M. E. Smith, C. L. Oakley, G. H. Warrack, and J. C. Cruickshank. 1953. Clostridium welchii food poisoning. J. Hyg. 51: 75-101.
18. 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 Autom. Microbiol. 2:203-218.
19. Juneja, V. K., L. Huang, and H. H. Thippareddi. 2006. Predictive model for growth of Clostridium perfringens in cooked cured pork. Int. J. Food Microbiol. 110:85-92. (Pubitemid 44037853)
20. Kalinowski, R. M., R. B. Tomkin, P. W. Bodnaruk, and W. P. Pruett. 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. (Pubitemid 36844711)
21. Kim, C. H., R. Cheney, and M. Woodburn. 1967. Sporulation of Clostridium perfringens in a modified medium and selected foods. Appl. Microbiol. 15:871-876.
22. Labbé, R. G. 2000. Clostridium perfringens, p. 1110-1135. In B. M. Lund, T. C. Baird-Parker, and G. W. Gould (ed.), The microbiological safety and quality of food. Aspen Publishers, Gaithersburg, MD.
23. Labbé, R. G., and C. L. Duncan. 1970. Growth from spores of Clostridium perfringens in the presence of sodium nitrite. Appl. Microbiol. 19:353-359.
24. Mead, P. S., L. Slutsker, V. Dietz, L. F. McCaig, J. S. Bresee, C. Shapiro, P. M. Griffin, and R. V. Tauxe. 1999. Food-related illness and death in the United States. Emerg. Infect. Dis. 5:607-625. (Pubitemid 29493763)
25. Roberts, T. A. 1968. Heat and radiation resistance and activation of spores of Clostridium welchii. J. Appl. Bacteriol. 31:133-144.
26. Sabah, J. R., V. K. Juneja, and D. Y. C. Fung. 2004. Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef. J. Food Prot. 67:1840-1847. (Pubitemid 39204652)
27. SAS Institute. 1999. SAS/STAT user's guide, version 8. SAS Institute, Cary, NC.
28. Schaeffer, A. B., and M. D. Fulton. 1933. A simplified method of staining endospores. Science 77:194.
29. 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.
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. (Pubitemid 36289990)
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. (Pubitemid 36326041)
32. U.S. Department of Agriculture, Food Safety and Inspection Service. 1999. Appendix B. Compliance guidelines for cooling heat-treated meat and poultry products (stabilization). Available at: http://www.fsis.usda.gov/oa/fr/95033F-b. htm Accessed 6 December 2011.
33. U.S. Department of Agriculture, Food Safety and Inspection Service. 1999. Performance standards for the production of certain meat and poultry products-final rule. Fed. Regist. 64:732-749.
34. U.S. Department of Agriculture, Food Safety and Inspection Service. 2005. A risk assessment for Clostridium perfringens in ready-toeat and partially cooked meat and poultry products. Available at: http://www.fsis.usda.gov/PDF/ CPerfringens-Risk-Assess-Sep2005.pdf. Accessed 6 December 2011.
35. U.S. Food and Drug Administration. 2001. Clostridium perfringens, chap. 16. In Bacteriological analytical manual. Available at: http://www.fda.gov/Food/ ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm070878. htm. Accessed 8 December 2011.
36. Velugoti, P. R., L. K. Bohra, V. K. Juneja, and H. Thippareddi. 2007. Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey. J. Food Prot. 70:923-929. (Pubitemid 46608811)
37. Willardsen, R. R., F. F. Busta, C. E. Allen, and L. B. Smith. 1978. Growth and survival of Clostridium perfringens during constantly rising temperatures. J. Food Sci. 43:470-475.
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. (Pubitemid 37135055)