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Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef.

Author(s) : JUNEJA V. K., MARMER B. S., MILLER A. J.

Type of article: Article

Summary

Temperature abuse (28 deg C storage) of refrigerated products for 6 hours will not permit C. perfringens growth. However, cyclic and static temperature abuse of such products for relatively long periods may lead to high and dangerous numbers of organisms. Reheating such products to an internal temperature of 65 deg C before consumption would prevent food poisoning since the vegetative cells were killed.

Details

Original title: Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef.
Record ID : 1995-1668
Languages: English
Source: Journal of Food Protection - vol. 57 - n. 5
Publication date: 1994/05
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Clostridium; Microbiology; Vacuum; Meat; Beef; Packaging; Cooking; Growth