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Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.

Author(s) : SABAH J. R., JUNEJA V. K., FUNG D. Y. C.

Type of article: Article

Summary

The study evaluated the effect of organic acids and spices, alone or combined, on Clostridium perfringens growth in cooked ground beef during alternative cooling procedures. Ground beef was inoculated with a three-strain cocktail of C. perfringens (ATCC 10388, NCTC 8238, and NCTC 8239) and prepared following an industrial recipe (10% water, 1.5% sodium chloride, and 0.5% sodium triphosphate [wt/wt]). Treatments consisted of the base meat plus combinations of commercial solutions of sodium lactate or sodium citrate with chili, garlic and herbs, curry, oregano, or clove in commercial powder form (0 or 1%, wt/wt). Untreated meat was used as a control. Vacuum-packaged samples of each treatment were cooked (75 °C for 20 min) and cooled from 54.4 to 7.2 °C in 15, 18, or 21 h. Spore counts were estimated after inoculation, cooking, and cooling. All treatments containing sodium citrate reduced the population of C. perfringens during each of the three cooling procedures. No sodium citrate and spice treatment combinations showed antagonisms or synergisms. Regardless of the cooling time, the control ground beef or treatments with any of the five spices alone supported C. perfringens growth above the US Department of Agriculture stabilization guidelines. Except for the 21-h cooling period, addition of sodium lactate prevented C. perfringens growth over 1 log unit. Depending on the cooling time and spice, some combinations of sodium lactate and spice kept C. perfringens growth below 1 log unit.

Details

  • Original title: Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.
  • Record ID : 2005-0860
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 9
  • Publication date: 2004/09

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