Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate

2013 ◽  
Vol 04 (10) ◽  
Author(s):  
Vijay K Juneja Harry Marks
Keyword(s):  
Predictive Model ◽  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Sodium Pyrophosphate

Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

Meat Science ◽  
2021 ◽  
pp. 108557
Author(s):  
Vijay K. Juneja ◽  
Marangeli Osoria ◽  
Anuj S. Purohit ◽  
Chase E. Golden ◽  
Abhinav Mishra ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Predictive Model ◽  
Clostridium Perfringens ◽  
Sodium Pyrophosphate

Effectiveness of a Betalains/Potassium Sorbate System versus Sodium Nitrite for Color Development and Control of Total Aerobes, Clostridium perfringens and Clostridium sporogenes in Chicken Frankfurters

1984 ◽  
Vol 47 (7) ◽  
pp. 532-536 ◽  
Author(s):  
K. VARELTZIS ◽  
E. M. BUCK ◽  
R. G. LABBE
Keyword(s):  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Microbial Growth ◽  
Storage Period ◽  
Heat Processing ◽  
Potassium Sorbate ◽  
Clostridium Sporogenes ◽  
Color Development ◽  
System Versus ◽  
And Control

Effectiveness of a betalains/sorbate curing system versus a conventional nitrite system for color development and control of microbial growth in chicken frankfurters was tested. Normal heat processing involved in the manufacture of frankfurters was successful in reducing cell levels of indigenous aerobic mesophiles, and spore levels of inoculated Clostridium perfringens and Clostridium sporogenes by 1 to 2 log cycles. There were no significant differences in numbers of C. perfringens spores for either treatment after 9 d of storage at 4 or 20°C. The two curing systems tested were also equally effective in controlling growth of C. sporogenes when tested at 20°C over a 9-d storage period. The betalains/sorbate system proved to be more effective in inhibiting growth of aerobic mesophiles over the 9-d storage period at both 4 and 20°C. It is concluded that in chicken frankfurters under the conditions of this experiment, a betalains/sorbate curing system provided the same level of microbiological protection as a nitrite curing system.

Predictive Model for Clostridium perfringens Growth in Roast Beef during Cooling and Inhibition of Spore Germination and Outgrowth by Organic Acid Salts†‡

2005 ◽  
Vol 68 (12) ◽  
pp. 2594-2605 ◽  
Author(s):  
MARCOS X. SÁNCHEZ-PLATA ◽  
ALEJANDRO AMÉZQUITA ◽  
ERIN BLANKENSHIP ◽  
DENNIS E. BURSON ◽  
VIJAY JUNEJA ◽  
...  
Keyword(s):  
Organic Acid ◽  
Predictive Model ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Sodium Citrate ◽  
Sodium Lactate ◽  
Processed Meat ◽  
Roast Beef ◽  
Organic Acid Salts ◽  
Acid Salts

Spores of foodborne pathogens can survive traditional thermal processing schedules used in the manufacturing of processed meat products. Heat-activated spores can germinate and grow to hazardous levels when these products are improperly chilled. Germination and outgrowth of Clostridium perfringens spores in roast beef during chilling was studied following simulated cooling schedules normally used in the processed-meat industry. Inhibitory effects of organic acid salts on germination and outgrowth of C. perfringens spores during chilling and the survival of vegetative cells and spores under abusive refrigerated storage was also evaluated. Beef top rounds were formulated to contain a marinade (finished product concentrations: 1% salt, 0.2% potassium tetrapyrophosphate, and 0.2% starch) and then ground and mixed with antimicrobials (sodium lactate and sodium lactate plus 2.5% sodium diacetate and buffered sodium citrate and buffered sodium citrate plus 1.3% sodium diacetate). The ground product was inoculated with a three-strain cocktail of C. perfringens spores (NCTC 8238, NCTC 8239, and ATCC 10388), mixed, vacuum packaged, heat shocked for 20 min at 75°C, and chilled exponentially from 54.5 to 7.2°C in 9, 12, 15, 18, or 21 h. C. perfringens populations (total and spore) were enumerated after heat shock, during chilling, and during storage for up to 60 days at 10°C using tryptose-sulfite-cycloserine agar. C. perfringens spores were able to germinate and grow in roast beef (control, without any antimicrobials) from an initial population of ca. 3.1 log CFU/g by 2.00, 3.44, 4.04, 4.86, and 5.72 log CFU/g after 9, 12, 15, 18, and 21 h of exponential chilling. A predictive model was developed to describe sigmoidal C. perfringens growth curves during cooling of roast beef from 54.5 to 7.2°C within 9, 12, 15, 18, and 21 h. Addition of antimicrobials prevented germination and outgrowth of C. perfringens regardless of the chill times. C. perfringens spores could be recovered from samples containing organic acid salts that were stored up to 60 days at 10°C. Extension of chilling time to ≥9 h resulted in >1 log CFU/g growth of C. perfringens under anaerobic conditions in roast beef. Organic acid salts inhibited outgrowth of C. perfringens spores during chilling of roast beef when extended chill rates were followed. Although C. perfringens spore germination is inhibited by the antimicrobials, this inhibition may represent a hazard when such products are incorporated into new products, such as soups and chili, that do not contain these antimicrobials, thus allowing spore germination and outgrowth under conditions of temperature abuse.

A Predictive Model To Determine the Effects of Temperature, Sodium Pyrophosphate, and Sodium Chloride on Thermal Inactivation of Starved Listeria monocytogenes in Pork Slurry

2003 ◽  
Vol 66 (7) ◽  
pp. 1216-1221 ◽  
Author(s):  
M. A. LIHONO ◽  
A. F. MENDONCA ◽  
J. S. DICKSON ◽  
P. M. DIXON
Keyword(s):  
Listeria Monocytogenes ◽  
Predictive Model ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Sodium Pyrophosphate ◽  
Effect Of Temperature ◽  
Destructive Effect ◽  
Processed Meats ◽  
Natural Logarithm ◽  
D Values

The effects and interactions of 27 combinations of heating temperature (57.5 to 62.5°C), sodium pyrophosphate (SPP) level (0 to 0.5%, wt/vol), and salt (NaCl) level (0 to 6%, wt/vol) on the thermal inactivation of starved Listeria monocytogenes ATCC 19116 in pork slurry were investigated. A split-split plot experimental design was used to compare all 27 combinations. L. monocytogenes survivors were enumerated on tryptic soy agar supplemented with 0.6% yeast extract. The natural logarithm (loge) of the means of decimal reduction times (D-values) were modeled as a function of temperature, SPP level, and NaCl level. Increasing concentrations of SPP or NaCl protected starved L. monocytogenes from the destructive effect of heat. For example, D-values for the pathogen at 57.5°C in pork slurry with 0, 3, and 6% NaCl were 2.79, 7.75, and 14.59 min, respectively. All three variables interacted to affect the thermal inactivation of L. monocytogenes. A mathematical model describing the combined effect of temperature, SPP level, and NaCl level on the thermal inactivation of starved L. monocytogenes was developed. There was strong correlation (R2 = 0.97) between loge D-values predicted by the model and those observed experimentally. The model can predict D-values for any combination of variables that falls within the range of those tested. This predictive model can be used to assist food processors in designing thermal processes that include an adequate margin of safety for the control of L. monocytogenes in processed meats.

scholarly journals Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 70 ◽  
Author(s):  
Shun-Hsien Chang ◽  
Ching-Hung Chen ◽  
Guo-Jane Tsai
Keyword(s):  
Heat Resistance ◽  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Nitrite Reduction ◽  
Pork Sausage ◽  
Bacterial Proliferation ◽  
Color Retention ◽  
A Value ◽  
Deacetylation Degree ◽  
Pork Sausages

The effects of chitosan with 95% deacetylation degree (DD95) on the spore germination, cell proliferation, and heat resistance of Clostridium perfringens CCRC 10,648 and CCRC 13,019 were investigated, and its application on pork sausage with sodium nitrite reduction was also evaluated. DD95 chitosan can strongly reduce the heat resistance of both strains. The D80 and D100 values for strain CCRC 13,019 decreased from 40.98 and 4.64 min to 39.21 and 3.26 min, respectively, as a result of adding 250 ppm DD95; meanwhile, addition of chitosan decreased the D80 and D100 values for CCRC 10,648 from 41.15 and 6.46 min to 39.52 and 3.78 min, respectively. In pork sausage, addition of 3000 ppm DD95 chitosan considerably slowed down the bacterial proliferation and volatile basic nitrogen production. There were no significant differences in color (L* and b* values), shearing force, and hardness in the pork sausages with or without DD95 chitosan during storage at 4 and 25 °C. However, the addition of DD95 chitosan in pork sausage significantly retarded the decrease of the a* value. Therefore, DD95 chitosan could reduce the concentration of sodium nitrite required in pork sausages for color retention.

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

2015 ◽  
Vol 78 (5) ◽  
pp. 946-953 ◽  
Author(s):  
AMANDA M. KING ◽  
KATHLEEN A. GLASS ◽  
ANDREW L. MILKOWSKI ◽  
JEFFREY J. SINDELAR
Keyword(s):  
Antimicrobial Activity ◽  
Organic Acids ◽  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Fruit Extract ◽  
Tropical Fruit ◽  
Natural Sources ◽  
Cured Meat ◽  
Antimicrobial Treatments

Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar–vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar–vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ~1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.

Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat

1999 ◽  
Vol 16 (4) ◽  
pp. 335-349 ◽  
Author(s):  
V.K Juneja ◽  
R.C Whiting ◽  
H.M Marks ◽  
O.P Snyder
Keyword(s):  
Predictive Model ◽  
Clostridium Perfringens ◽  
Cooked Meat
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