scholarly journals Effects of Chilling Rate on Outgrowth of Clostridium perfringens Spores in Vacuum-Packaged Cooked Beef and Pork

2003 ◽  
Vol 66 (3) ◽  
pp. 501-503 ◽  
Author(s):  
ROBERT J. DANLER ◽  
ELIZABETH A. E. BOYLE ◽  
CURTIS L. KASTNER ◽  
HARSHAVARDHAN THIPPAREDDI ◽  
DANIEL Y. C. FUNG ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Water Bath ◽  
Department Of Agriculture ◽  
Circulating Water ◽  
Poultry Products ◽  
Heat Treated ◽  
Total Growth ◽  
Chilled Pork ◽  
The U.S

Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). 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 through the water bath. 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 average C. perfringens increases of 0.52 and 0.68 log units in cooked beef and cooked pork, respectively. These log 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.

Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham

2017 ◽  
Vol 80 (10) ◽  
pp. 1697-1704 ◽  
Author(s):  
Katie J. Osterbauer ◽  
Amanda M King ◽  
Dennis L Seman ◽  
Andrew L. Milkowski ◽  
Kathleen A. Glass ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Phase 1 ◽  
Growth Control ◽  
Meat Products ◽  
Phase 2 ◽  
Department Of Agriculture ◽  
Cooling Period ◽  
Poultry Products ◽  
Heat Treated ◽  
Inspection Service

ABSTRACT To control the growth of Clostridium perfringens in cured meat products, the meat and poultry industries commonly follow stabilization parameters outlined in Appendix B, “Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization)” (U.S. Department of Agriculture, Food Safety and Inspection Service [USDA-FSIS], 1999) to achieve cooling (54.4 to 4.4°C) within 15 h after cooking. In this study, extended cooling times and their impact on C. perfringens growth were examined. Phase 1 experiments consisted of cured ham with 200 mg/kg ingoing sodium nitrite and 547 mg/kg sodium erythorbate following five bilinear cooling profiles: a control (following Appendix B guidelines: stage A cooling [54.4 to 26.7°C] for 5 h, stage B cooling [26.7 to 4.4°C] for 10 h), extended stage A cooling for 7.5 or 10 h, and extended stage B cooling for 12.5 or 15 h. A positive growth control with 0 mg/kg nitrite added (uncured) was also included. No growth was observed in any treatment samples except the uncured control (4.31-log increase within 5 h; stage A). Phase 2 and 3 experiments were designed to investigate the effects of various nitrite and erythorbate concentrations and followed a 10-h stage A and 15-h stage B bilinear cooling profile. Phase 2 examined the effects of nitrite concentrations of 0, 50, 75, 100, 150, and 200 mg/kg at a constant concentration of erythorbate (547 mg/kg). Results revealed changes in C. perfringens populations for each treatment of 6.75, 3.59, 2.43, −0.38, −0.48, and −0.50 log CFU/g, respectively. Phase 3 examined the effects of various nitrite and erythorbate concentrations at 100 mg/kg nitrite with 0 mg/kg erythorbate, 100 with 250, 100 with 375, 100 with 547, 150 with 250, and 200 with 250, respectively. The changes in C. perfringens populations for each treatment were 4.99, 2.87, 2.50, 1.47, 0.89, and −0.60 log CFU/g, respectively. Variability in C. perfringens growth for the 100 mg/kg nitrite with 547 mg/kg erythorbate treatment was observed between phases 2 and 3 and may have been due to variations in treatment pH and NaCl concentrations. This study revealed the importance of nitrite and erythorbate for preventing growth of C. perfringens during a much longer (25 h) cooling period than currently specified in the USDA-FSIS Appendix B.

Factors Associated with Salmonella Prevalence on Pork Carcasses in Very Small Abattoirs in Wisconsin

2009 ◽  
Vol 72 (4) ◽  
pp. 714-721 ◽  
Author(s):  
R. J. ALGINO ◽  
G. A. BADTRAM ◽  
B. H. INGHAM ◽  
S. C. INGHAM
Keyword(s):  
Odds Ratio ◽  
Wash Water ◽  
Plate Count ◽  
Processing Conditions ◽  
Department Of Agriculture ◽  
Factors Associated ◽  
Percent Relative Humidity ◽  
Aerobic Plate Count ◽  
Chilled Pork ◽  
The U.S

The U.S. Department of Agriculture has expressed concern over Salmonella prevalence on pork carcasses. Our objectives were to survey the prevalence of Salmonella on pork carcasses in very small Wisconsin abattoirs, and identify processing conditions and indicator bacteria levels associated with reduced Salmonella prevalence. During April to July 2007, sponge samples were obtained from 181 pork carcasses at 10 Wisconsin abattoirs before carcass washing (carcass half A), and after washing and chilling and before fabrication (carcass half B). Each sample was categorized by whether the carcass was skinned, by wash-water temperature (7 to 43°C), and the duration (1 or 2 days), temperature, and percent relative humidity of chilling. Sponge samples were analyzed qualitatively for Salmonella and quantitatively for Escherichia coli, coliforms, Enterobacteriaceae, and aerobic plate count (APC). Salmonella prevalences on skinned and unskinned prewash carcasses were 11.7 and 8.3%, respectively. Corresponding values for chilled carcasses were 32.0 and 19.5% for 1-day chilled carcasses, and 11.4 and 14.7% for 2-day chilled carcasses. Lower Salmonella prevalence on prewash carcasses was significantly related to lower prewash carcass APC levels (odds ratio = 7.8 per change of 1.0 log CFU/cm2), while lower Salmonella prevalence on chilled carcasses was significantly related to 2-day chilling (odds ratio = 5.2), and chilled-carcass levels of coliforms, Enterobacteriaceae, and APC (odds ratio = 1.5 to 1.9 per change of 1.0 log CFU/cm2). Salmonella prevalence on chilled pork carcasses in very small Wisconsin plants could be reduced by chilling carcasses 2 days before fabrication and improving carcass-handling hygiene.

Dietary Estimates of Dioxins Consumed in U.S. Department of Agriculture–Regulated Meat and Poultry Products†

2013 ◽  
Vol 76 (9) ◽  
pp. 1597-1607 ◽  
Author(s):  
KERRY L. DEARFIELD ◽  
SARAH R. EDWARDS ◽  
MARGARET M. O'KEEFE ◽  
NASER M. ABDELMAJID ◽  
ASHLEY J. BLANCHARD ◽  
...  
Keyword(s):  
Environmental Protection Agency ◽  
Dietary Guidelines ◽  
Consumption Patterns ◽  
Protection Agency ◽  
Department Of Agriculture ◽  
Only Children ◽  
Poultry Products ◽  
Dietary Guidelines For Americans ◽  
Inspection Service ◽  
The U.S

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) examined whether levels of dioxin-like compounds (DLCs) measured in FSIS-regulated meat and poultry products indicate possible concern for U.S. public health based on usual and recommended consumption patterns of meat and poultry for the U.S. population. The FSIS estimated daily dietary exposures and compared them with the reference dose (RfD) established by the U.S. Environmental Protection Agency (EPA) for potential noncancer risks from 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), assuming that all measured DLCs were represented by the RfD (i.e., not just TCDD alone). The estimates indicate that a typical U.S. adult daily exposure of DLCs from FSIS-regulated products is below the EPA-established RfD. Only children consuming chronic average daily servings of meat or poultry products containing the highest measured levels of DLCs may exceed the RfD. If one follows the recommendations from the 2010 Dietary Guidelines for Americans, all expected exposures to DLCs from FSIS-regulated products are estimated to be well below the RfD.

scholarly journals Survival of Listeria monocytogenes during Storage of Ready-to-Eat Meat Products Processed by Drying, Fermentation, and/or Smoking

2004 ◽  
Vol 67 (12) ◽  
pp. 2698-2702 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
DENNIS R. BUEGE ◽  
BRENDA K. DROPP ◽  
JILL A. LOSINSKI
Keyword(s):  
Listeria Monocytogenes ◽  
Water Activity ◽  
Room Temperature ◽  
Meat Products ◽  
Department Of Agriculture ◽  
Poultry Products ◽  
Beef Jerky ◽  
The U.S

The survival of Listeria monocytogenes was evaluated on 15 ready-to-eat meat products made using drying, fermentation, and/or smoking. The products were obtained from six processors and included summer sausage, smoked cured beef, beef jerky, snack stick, and pork rind and crackling products. The water activity of the products ranged from 0.27 (pork rinds and cracklings) to 0.98 (smoked cured beef slices). Products were inoculated with a five-strain cocktail of L. monocytogenes, repackaged under either vacuum or air, and then stored either at room temperature (21°C) or under refrigeration (5°C) for 4 to 11 weeks. Numbers of L. monocytogenes fell for all products during storage, ranging from a decrease of 0.8 log CFU on smoked cured beef slices during 11 weeks under vacuum at 5°C to a decrease of 3.3 log CFU on a pork rind product stored 5 weeks under air at 21°C. All of the products tested could be produced under alternative 2 of the U.S. Department of Agriculture regulations mandating control of L. monocytogenes on ready-to-eat meat and poultry products. For many of the products, 1 week of postprocessing storage prior to shipment would act as an effective postlethality treatment and would allow processors to operate under alternative 1 of these regulations.

Growth Potential of Clostridium perfringens from Spores in Acidified Beef, Pork, and Poultry Products during Chilling†

2013 ◽  
Vol 76 (1) ◽  
pp. 65-71 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
DAVID A. BAKER ◽  
H. THIPPAREDDI ◽  
O. PETER SNYDER ◽  
TIM B. MOHR
Keyword(s):  
Clostridium Perfringens ◽  
Ground Beef ◽  
Growth Potential ◽  
Department Of Agriculture ◽  
Inoculum Level ◽  
Isothermal Temperature ◽  
Ph Values ◽  
Poultry Products ◽  
Challenge Tests ◽  
Inspection Service

The ability of Clostridium perfringens to germinate and grow in acidified ground beef as well as in 10 commercially prepared acidified beef, pork, and poultry products was assessed. The pH of ground beef was adjusted with organic vinegar to achieve various pH values between 5.0 and 5.6; the pH of the commercial products ranged from 4.74 to 6.35. Products were inoculated with a three-strain cocktail of C. perfringens spores to achieve ca. 2-log (low) or 4-log (high) inoculum levels, vacuum packaged, and cooled exponentially from 54.4 to 7.2°C for 6, 9, 12, 15, 18, or 21 h to simulate abusive cooling; the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) recommends a cooling time of 6.5 h. Total germinated C. perfringens populations were determined after plating on tryptose-sulfite-cycloserine agar and incubating the plates anaerobically at 37°C for 48 h. In addition, C. perfringens growth from spores was assessed at an isothermal temperature of 44°C. Growth from spores was inhibited in ground beef with a pH of 5.5 or below, even during extended cooling from 54.4 to 7.2°C in 21 h. In ground beef with a pH of 5.6, the growth was >1 log after 18 h of cooling from 54.4 to 7.2°C. However, 15 h of cooling controlled the growth to <1 log, regardless of the inoculum level. In addition, no growth was observed in any product with a pH ranging from 4.74 to 5.17, both during exponential abusive cooling periods of up to 21 h and during storage for 21 h at 44°C. While <1-log growth of C. perfringens from spores was observed in the pH 5.63 product cooled exponentially from 54.4 to 7.2°C in 15 h or less, the pH 6.35 product supported growth, even after 6 h of cooling from 54.4 to 7.2°C. These challenge tests demonstrate that adjustment of ground beef to pH of 5.5 or less and of barbeque products to pH of 5.63 or less inhibits C. perfringens spore germination and outgrowth during extended cooling periods from 54.4 to 7.2°C up to 15 h. Therefore, safe cooling periods for products with homogeneous, lower pHs can be substantially longer.

Validation of Cooking Times and Temperatures for Thermal Inactivation of Yersinia pestis Strains KIM5 and CDC-A1122 in Irradiated Ground Beef†

2009 ◽  
Vol 72 (3) ◽  
pp. 564-571 ◽  
Author(s):  
ANNA C. S. PORTO-FETT ◽  
VIJAY K. JUNEJA ◽  
MARK L. TAMPLIN ◽  
JOHN B. LUCHANSKY
Keyword(s):  
Thermal Inactivation ◽  
Ground Beef ◽  
Department Of Agriculture ◽  
Clam Shell ◽  
Open Flame ◽  
Circulating Water ◽  
Shell Type ◽  
D Values ◽  
Cooking Times ◽  
The U.S

Irradiated ground beef samples (ca. 3-g portions with ca. 25% fat) inoculated with Yersina pestis strain KIM5 (ca. 6.7 log CFU/g) were heated in a circulating water bath stabilized at 48.9, 50, 52.5, 55, 57.5, or 60°C (120, 122, 126.5, 131, 135.5, and 140°F, respectively). Average D-values were 192.17, 34.38, 17.11, 3.87, 1.32, and 0.56 min, respectively, with a corresponding z-value of 4.67°C (8.41°F). In related experiments, irradiated ground beef patties (ca. 95 g per patty with ca. 25% fat) were inoculated with Y. pestis strains KIM5 or CDC-A1122 (ca. 6.0 log CFU/g) and cooked on an open-flame gas grill or on a clam-shell type electric grill to internal target temperatures of 48.9, 60, and 71.1°C (120, 140, and 160°F, respectively). For patties cooked on the gas grill, strain KIM5 populations decreased from ca. 6.24 to 4.32, 3.51, and ≤0.7 log CFU/g at 48.9, 60, and 71.1°C, respectively, and strain CDC-A1122 populations decreased to 3.46 log CFU/g at 48.9°C and to ≤0.7 log CFU/g at both 60 and 71.1°C. For patties cooked on the clam-shell grill, strain KIM5 populations decreased from ca. 5.96 to 2.53 log CFU/g at 48.9°C and to ≤0.7 log CFU/g at 60 or 71.1°C, and strain CDC-A1122 populations decreased from ca. 5.98 to ≤0.7 log CFU/g at all three cooking temperatures. These data confirm that cooking ground beef on an open-flame gas grill or on a clam-shell type electric grill to the temperatures and times recommended by the U.S. Department of Agriculture and the U.S. Food and Drug Administration Food Code, appreciably lessens the likelihood, severity, and/or magnitude of consumer illness if the ground beef were purposefully contaminated even with relatively high levels of Y. pestis.

Effect of Spices and Organic Acids on the Growth of Clostridium perfringens during Cooling of Cooked Ground Beef†‡

2004 ◽  
Vol 67 (9) ◽  
pp. 1840-1847 ◽  
Author(s):  
J. R. SABAH ◽  
V. K. JUNEJA ◽  
D. Y. C. FUNG
Keyword(s):  
Organic Acids ◽  
Clostridium Perfringens ◽  
Sodium Citrate ◽  
Ground Beef ◽  
Sodium Lactate ◽  
Cooling Time ◽  
Powder Form ◽  
Department Of Agriculture ◽  
Cooling Period ◽  
The U.S

This 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) at 2 log spores per g 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 (0 or 2%, wt/wt) 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 about 0.38 to 1.14 log units 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 U.S. Department of Agriculture stabilization guidelines of 1 log unit. 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.

Evaluation of a Predictive Model for Clostridium perfringens Growth during Cooling

2004 ◽  
Vol 67 (6) ◽  
pp. 1133-1137 ◽  
Author(s):  
SARAH SMITH ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Toxin Production ◽  
Performance Standard ◽  
Cooling Process ◽  
Department Of Agriculture ◽  
Inspection Service ◽  
Fail Safe ◽  
The U.S

Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture Food Safety and Inspection Service offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimes result in no more than a 1-log CFU/g increase of C. perfringens and no growth of Clostridium botulinum. The Juneja 1999 model for C. perfringens growth during cooling may be helpful in determining whether the C. perfringens performance standard has been achieved, but this model has not been extensively validated. The objective of this study was to validate the Juneja 1999 model under a variety of temperature situations. The Juneja 1999 model for C. perfringens growth during cooling is fail safe when low (<1 log CFU/ml) or high (>3 log CFU/ml) observed increases occur during exponential cooling. The Juneja 1999 model consistently underpredicted growth at intermediate observed increases (1 to 3 log CFU/ml). The Juneja 1999 model also underpredicted growth whenever exponential cooling took place at two different rates in the first and second portions of the cooling process. This error may be due to faster than predicted growth of C. perfringens cells during cooling or to an inaccuracy in the Juneja 1999 model.

Sign in / Sign up

Export Citation Format

Share Document