Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling†

2006 ◽  
Vol 69 (7) ◽  
pp. 1546-1551 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
H. THIPPAREDDI ◽  
MENDEL FRIEDMAN
Keyword(s):  
Clostridium Perfringens ◽  
Potential Risk ◽  
Spore Germination ◽  
Meat Product ◽  
Ground Beef ◽  
Grocery Store ◽  
Water Bath ◽  
The Other ◽  
Oregano Oil ◽  
Inhibit Spore Germination

Inhibition of Clostridium perfringens spore germination and outgrowth by carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground beef (75% lean) obtained from a local grocery store. Test substances were mixed into thawed ground beef at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log spores per g. Aliquots (5 g) of the ground beef mixtures were vacuum-packaged and then cooked in a water bath, the temperature of which was raised to 60°C in 1 h. The products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in 3.18, 4.64, 4.76, and 5.04 log CFU/g increases, respectively, in C. perfringens populations. Incorporation of test compounds (≥0.1%) into the beef completely inhibited C. perfringens spore germination and outgrowth (P ≤ 0.05) during exponential cooling of the cooked beef in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (<1.0 log CFU/g growth) at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h) than the other compounds. Incorporation of lower levels of these test compounds with other antimicrobials used in meat product formulations may reduce the potential risk of C. perfringens germination and outgrowth during abusive cooling regimes.

Carvacrol, Cinnamaldehyde, Oregano Oil, and Thymol Inhibit Clostridium perfringens Spore Germination and Outgrowth in Ground Turkey during Chilling†

2007 ◽  
Vol 70 (1) ◽  
pp. 218-222 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
MENDEL FRIEDMAN
Keyword(s):  
Clostridium Perfringens ◽  
Spore Germination ◽  
Water Bath ◽  
The Other ◽  
Turkey Meat ◽  
Oregano Oil ◽  
Inhibit Spore Germination

Inhibition of Clostridium perfringens by plant-derived carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground turkey. Test substances were mixed into thawed turkey product at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.2 to 2.8 log CFU spores per g of turkey meat. Aliquots (5 g) of the ground turkey mixtures were vacuum packaged and then cooked in a water bath, where the temperature was raised to 60°C in 1 h. The products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in 2.9-, 5.5-, 4.9-, and 4.2-log CFU/g increases, respectively, in C. perfringens populations in samples without antimicrobials. Incorporation of test compounds (0.1 to 0.5%) into the turkey completely inhibited C. perfringens spore germination and outgrowth (P ≤ 0.05) during exponential cooling in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations (0.5 to 2.0%) to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (<1.0-log CFU/g growth) than the other compounds at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h). These findings establish the value of the plant-derived antimicrobials for inhibiting C. perfringens in commercial ground turkey products.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate†

2008 ◽  
Vol 71 (1) ◽  
pp. 77-82 ◽  
Author(s):  
SHAKHLO N. YARBAEVA ◽  
PADMANABHA R. VELUGOTI ◽  
HARSHAVARDHAN THIPPAREDDI ◽  
JULIE A. ALBRECHT
Keyword(s):  
Organic Acid ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Sodium Citrate ◽  
Ground Beef ◽  
E Coli ◽  
Potassium Lactate ◽  
Before And After ◽  
Organic Acid Salts ◽  
Acid Salts

Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt). Sambusa were prepared with 40 g of either inoculated or noninoculated meat and baked for 45 min at 180°C. For evaluation of destruction of C. perfringens spores during heating and germination and outgrowth of spores during cooling, ground beef was inoculated and mixed with a three-strain cocktail of C. perfringens spores. Aerobic bacteria, Enterobacteriaceae, coliforms, and E. coli were enumerated in noninoculated sambusa before and after baking and after cooling at room or refrigeration temperatures. After baking, APCs and Enterobacteriaceae and coliform counts were reduced by 4.32, 2.55, and 1.96 log CFU/g, respectively. E. coli counts were below detectable levels in ground beef and sambusa samples. Enterobacteriaceae, coliform, and E. coli counts were below detectable levels (<0.04 log CFU/g) in sambusa after cooling by both methods. Total C. perfringens populations increased (4.67 log CFU/g) during cooling at room temperature, but minimal increases (0.31 log CFU/g) were observed during cooling under refrigeration. Incorporation of 2% (wt/wt) buffered sodium citrate controlled C. perfringens spore germination and outgrowth (0.25 log CFU/g), whereas incorporation of up to 2% (wt/wt) potassium lactate did not prevent C. perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa.

Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork†

2007 ◽  
Vol 70 (6) ◽  
pp. 1429-1433 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
M. L. BARI ◽  
Y. INATSU ◽  
S. KAWAMOTO ◽  
MENDEL FRIEDMAN
Keyword(s):  
Green Tea ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Ground Beef ◽  
Leaf Extracts ◽  
Inhibition Of Growth ◽  
Dependent Inhibition ◽  
Leaf Powder ◽  
Tea Extract ◽  
Tea Leaf

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked ground beef, chicken, and pork. Green tea extracts were mixed into the thawed beef, chicken, and pork at concentrations of 0.5, 1.0, and 2.0% (wt/wt), along with a heat-activated (75°C for 20 min) three-strain spore cocktail to obtain a final concentration of ∼3 log spores per g. Samples (5 g) of the ground beef, chicken, and pork were then vacuum packaged and cooked to 71°Cfor1hina temperature-controlled water bath. Thereafter, the products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in significant increases (P < 0.05) in the germination and outgrowth of C. perfringens populations in the ground beef, chicken, and pork control samples without GTL or GTE. Supplementation with 0.5 to 2% levels of GTL did not inhibit C. perfringens growth from spores. In contrast, the addition of 0.5 to 2% levels of GTE to beef, chicken, and pork resulted in a concentration-and time-dependent inhibition of C. perfringens growth from spores. At a 2% level of GTE, a significant (P < 0.05) inhibition of growth occurred at all chill rates for cooked ground beef, chicken, and pork. These results suggest that widely consumed catechins from green tea can reduce the potential risk of C. perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2°C in 12, 15, 18, or 21 h of cooling for ground beef, chicken, and pork.

Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef

1994 ◽  
Vol 57 (12) ◽  
pp. 1063-1067 ◽  
Author(s):  
Vijay. K. JUNEJA ◽  
Oscar. P. SNYDER ◽  
Miriam CYGNAROWICZ-PROVOST
Keyword(s):  
Cooling Rate ◽  
Clostridium Perfringens ◽  
Disease Outbreaks ◽  
Ground Beef ◽  
Water Bath ◽  
Foodborne Disease ◽  
Internal Temperature ◽  
Minimal Growth ◽  
Temperature Range

The ability of Clostridium perfringens spores to germinate and grow was studied to determine a safe cooling rate for cooked beef. Beef samples were inoculated with a cocktail of three strains of heat-shocked C. perfringens spores (NCTC 8238, NCTC 8239 and ATCC 10288), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in 1 h. Then, samples were cooled through the temperature range of 54.4°C to 7.2°C at rates varying from 6 to 18 h. Samples were removed at various times during cooling to determine if the spores had germinated and multiplied. The samples were plated on tryptose-sulfite-cycloserine agar and incubated anaerobically at 37°C for 48 h. Minimal growth was observed with cooling periods of up to 15 h. However, with the time to achieve 7.2°C extended to 18 h, C. perfringens spores germinated and grew from an inoculum of approximately 1.5 log10 to about 6.0 log10 CFU/g. This study indicated that pasteurized cooked beef must be cooled to 72°C in 15 h or less to prevent C. perfringens foodborne disease outbreaks.

scholarly journals Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Qingfeng Ge ◽  
Bo Yang ◽  
Rui Liu ◽  
Donglei Jiang ◽  
Hai Yu ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Capacity ◽  
Lactobacillus Plantarum ◽  
Meat Product ◽  
The Other ◽  
Oxidative Stress Marker ◽  
Control Group ◽  
Intragastric Administration ◽  
Aging Effects ◽  
Sterile Saline

Abstract Background Excessive reactive oxygen species (ROS) can cause serious damage to the human body and may cause various chronic diseases. Studies have found that lactic acid bacteria (LAB) have antioxidant and anti-aging effects, and are important resources for the development of microbial antioxidants. This paper was to explore the potential role of an antioxidant strain, Lactobacillus plantarum NJAU-01 screened from traditional dry-cured meat product Jinhua Ham in regulating D-galactose-induced subacute senescence of mice. A total of 48 specific pathogen free Kun Ming mice (SPF KM mice) were randomly allocated into 6 groups: control group with sterile saline injection, aging group with subcutaneously injection of D-galactose, treatments groups with injection of D-galactose and intragastric administration of 107, 108, and 109 CFU/mL L. plantarum NJAU-01, and positive control group with injection of D-galactose and intragastric administration of 1 mg/mL Vitamin C. Results The results showed that the treatment group of L. plantarum NJAU-01 at 109 CFU/mL showed higher total antioxidant capacity (T-AOC) and the antioxidant enzymatic activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) than those of the other groups in serum, heart and liver. In contrast, the content of the oxidative stress marker malondialdehyde (MDA) showed lower levels than the other groups (P < 0.05). The antioxidant capacity was improved with the supplement of the increasing concentration of L. plantarum NJAU-01. Conclusions Thus, this study demonstrates that L. plantarum NJAU-01 can alleviate oxidative stress by increasing the activities of enzymes involved in oxidation resistance and decreasing level of lipid oxidation in mice.

scholarly journals The Clostridium perfringens Germinant Receptor Protein GerKC Is Located in the Spore Inner Membrane and Is Crucial for Spore Germination

2013 ◽  
Vol 195 (22) ◽  
pp. 5084-5091 ◽  
Author(s):  
S. Banawas ◽  
D. Paredes-Sabja ◽  
G. Korza ◽  
Y. Li ◽  
B. Hao ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Spore Germination ◽  
Receptor Protein ◽  
Inner Membrane

Fate ofCryptosporidiumoocysts,Giardiacysts, and microbial indicators during wastewater treatment and anaerobic sludge digestion

1999 ◽  
Vol 45 (3) ◽  
pp. 257-262 ◽  
Author(s):  
Christian Chauret ◽  
Susan Springthorpe ◽  
Syed Sattar
Keyword(s):  
Wastewater Treatment ◽  
Clostridium Perfringens ◽  
Heterotrophic Bacteria ◽  
The Other ◽  
Anaerobic Sludge ◽  
Somatic Coliphages ◽  
Aerobic Wastewater Treatment ◽  
Sludge Digestion ◽  
Cryptosporidium Oocysts ◽  
Anaerobic Sludge Digestion

The extent of reduction in selected microorganisms was tested during both aerobic wastewater treatment and anaerobic digestion of sludge at the wastewater treatment plant in Ottawa to compare the removal of two encysted pathogenic protozoa with that of microbial indicators. Samples collected included the raw wastewater, the primary effluent, the treated wastewater, the mixed sludge, the decanted liquor, and the cake. All of the raw sewage samples were positive for Cryptosporidium oocysts and Giardia cysts, as well as for the other microorganisms tested. During aerobic wastewater treatment (excluding the anaerobic sludge digestion), Cryptosporidium and Giardia were reduced by 2.96 log10and 1.40 log10, respectively. Clostridium perfringens spores, Clostridium perfringens total counts, somatic coliphages, and heterotrophic bacteria were reduced by approximately 0.89 log10, 0.96 log10, 1.58 log10, and 2.02 log10, respectively. All of the other microorganisms were reduced by at least 3.53 log10. Sludge samples from the plant were found to contain variable densities of microorganisms. Variability in microbial concentrations was sometimes great between samples, stressing the importance of collecting a large number of samples over a long period of time. In all cases, the bacterial concentrations in the cake (dewatered biosolids) samples were high even if reductions in numbers were observed with some bacteria. During anaerobic sludge digestion, no statistically significant reduction was observed for Clostridium perfringens, Enterococcus sp., Cryptosporidium oocysts, and Giardia cysts. A 1-2 log10reduction was observed with fecal coliforms and heterotrophic bacteria. However, the method utilized to detect the protozoan parasites does not differentiate between viable and nonviable organisms. On the other hand, total coliforms and somatic coliphages were reduced by 0.35 log10and 0.09 log10, respectively. These results demonstrate the relative persistence of the protozoa in sewage sludge during wastewater treatment.Key words: Cryptosporidium, Giardia, indicators, wastewater, sludge.

scholarly journals Clostridium botulinum and Clostridium perfringens Occurrence in Kazakh Honey Samples

Toxins ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 472 ◽  
Author(s):  
Balgabay Maikanov ◽  
Raikhan Mustafina ◽  
Laura Auteleyeva ◽  
Jan Wiśniewski ◽  
Krzysztof Anusz ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
Multiplex Pcr ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Anaerobic Bacteria ◽  
The Other ◽  
Pcr Analysis ◽  
Rdna Genes ◽  
Toxin Sequence ◽  
East Kazakhstan

The aim of this study was to assess occurrence of Clostridium botulinum and Clostridium perfringens in honey samples from Kazakhstan. Analyses were carried out using a set of PCR methods for identification of anaerobic bacteria, and detection of toxin genes of C. botulinum and C. perfringens. Among 197 samples, C. botulinum was noticed in only one (0.5%). The isolated strain of this pathogen showed the presence of the bont/A and ntnh genes. C. perfringens strains were isolated from 18 (9%) samples, and mPCR (multiplex PCR) analysis led to them all being classified as toxin type A with the ability to produce α toxin. Sequence analysis of 16S rDNA genes showed occurrence in 4 samples of other anaerobes related to C. botulinum, which were C. sporogenes and C. beijerinckii strains. C. botulinum prevalence in honey samples from Kazakhstan in comparison to the prevalence in samples collected from the other regions seems to be less. The highest prevalence of Clostridium sp. was noticed in the East Kazakhstan province. Our study is the first survey on BoNT-producing clostridia and C. perfringens prevalence in Kazakh honey.

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