ShareGROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED CHILI DURING COOLING.
Author(s) : BLANKENSHIP L. C.
Type of article: Article
Summary
THE USDA REQUIRES THAT CHILI PORTIONS SHOULD BE COOLED FROM 323 TO 277 K (50 TO 4 DEG C) WITHIN 2 HRS AFTER COOKING. MODELLING OF CONTAMINATION WHEN THESE STANDARDS ARE NOT MET ; CHILI PORTIONS WERE EXPERIMENTALLY CONTAMINATED BY CL. PERFRINGENS THEN INCUBATED AT VARIOUS TEMPERATURES ; THE SAMPLES WERE THEN HEATED TO 348K (75 DEG C) FOR 20 MIN THEN MAINTAINED AT DIFFERENT TEMPERATURES FOR 6 HRS. NO GROWTH IS DETECTED IN CHILI MAINTAINED AT 303 K (30 DEG C) FOR 6 HRS. GROWTH IS OBSERVED ON SAMPLES MAINTAINED AT 305 K (32 DEG C) FOR 6 HRS AND 311 AND 323 K (38 AND 50 DEG C) FOR 2 HRS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237004.
Details
- Original title: GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED CHILI DURING COOLING.
- Record ID : 1989-1053
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 54 - n. 5
- Publication date: 1988
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Indexing
- Themes: Precooked food
- Keywords: Clostridium; Microbiology; Chilling; Precooked food; Pathogen; Cooking
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