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Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.

Author(s) : DANLER R. J., BOYLE E. A. E., KASTNER C. L., et al.

Type of article: Article

Summary

Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens. Inoculated products were heated to 75°C, held for 10 min in a circulating water bath to heat activate the spores, and then chilled by circulating chilled brine. Samples were chilled from 54.4 to 26.6°C in 2 h and from 26.6 to 4.4°C in 5 h. Differences in initial C. perfringens log counts and log counts after chilling were determined and compared with the U.S. Department of Agriculture (USDA) stabilization guidelines requiring that the chilling process allow no more than 1 log total growth of C. perfringens in the finished product. This chilling method resulted in C. perfringens increases of 0.52 and 0.68 log units in cooked beef and cooked pork, respectively. These increases were well within the maximum 1-log increase permitted by the USDA, thus meeting the USDA compliance guidelines for the cooling of heat-treated meat and poultry products.

Details

  • Original title: Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.
  • Record ID : 2003-2878
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 3
  • Publication date: 2003/03
  • Document available for consultation in the library of the IIR headquarters only.

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