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.

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.

scholarly journals Evaluation of a Clostridium perfringens Predictive Model, Developed under Isothermal Conditions in Broth, To Predict Growth in Ground Beef during Cooling

2004 ◽  
Vol 70 (5) ◽  
pp. 2728-2733 ◽  
Author(s):  
Sarah Smith ◽  
Donald W. Schaffner
Keyword(s):  
Clostridium Perfringens ◽  
Mathematical Formulation ◽  
Meat Products ◽  
Ground Beef ◽  
Toxin Production ◽  
Performance Standard ◽  
Published Data ◽  
Department Of Agriculture ◽  
Inspection Service ◽  
Good Agreement

ABSTRACT Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimens result in no more than a 1-log10 CFU/g increase of C. perfringens and no growth of Clostridium botulinum. A mathematical model developed by Juneja et al. (Food Microbiol. 16:335-349, 1999) may be helpful in determining if 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 in ground beef under a variety of changing temperature and temperature abuse situations. The Juneja 1999 model consistently underpredicted growth of C. perfringens during exponential cooling of ground beef. The model also underpredicted growth of C. perfringens in ground beef cooled at two different rates. The results presented here show generally good agreement with published data on the growth of C. perfringens in similar products. The model error may be due to faster-than-expected exponential growth rates in ground beef during cooling or an error in the mathematical formulation of the model.

scholarly journals USDA FSIS, FDA BAM, AOAC, and ISO Culture Methods BD BBL CHROMagar Listeria Media

2009 ◽  
Vol 92 (4) ◽  
pp. 1105-1117 ◽  
Author(s):  
Vicki Ritter ◽  
Susan Kircher ◽  
Krista Sturm ◽  
Patty Warns ◽  
Nancy Dick
Keyword(s):  
Ground Beef ◽  
Food Samples ◽  
International Organization ◽  
Culture Methods ◽  
Department Of Agriculture ◽  
False Negatives ◽  
Chi Square ◽  
Smoked Salmon ◽  
Inspection Service ◽  
Chi Square Analysis

Abstract BBL CHROMagar Listeria Media (CL) was evaluated for detection of Listeria monocytogenes in raw ground beef, smoked salmon, lettuce, and Brie cheese. The recovery of L. monocytogenes on CL was compared to the U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM), U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS), AOAC, and International Organization for Standardization (ISO) reference-plated media using the recommended pre-enrichments and selective enrichments. Of the 265 food samples tested, 140 were tested using BAM, USDA, or AOAC methods and 125 were tested using ISO methods. CL produced comparable results with the reference methods on all matrixes with a sensitivity of 99.3 and a specificity of 100. No false negatives were found in testing the food matrixes. There was no statistical difference in recovery based on Chi-square analysis. Known isolates were evaluated, and CL had a sensitivity and specificity of 100. The results of this study demonstrate that CL is an effective medium for the recovery and detection of L. monocytogenes in raw ground beef, smoked salmon, lettuce, and Brie cheese using FDA BAM, USDA FSIS, AOAC, and ISO culture methods.

Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture–Regulated Producing Establishments. I. Results from the ALLRTE and RTE001 Random and Risk-Based Sampling Projects, from 2005 to 2012

2018 ◽  
Vol 81 (10) ◽  
pp. 1729-1736 ◽  
Author(s):  
STEPHEN W. MAMBER ◽  
TIM MOHR ◽  
CARRIE LEATHERS ◽  
EVELYNE MBANDI ◽  
PHIL BRONSTEIN ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Geographic Location ◽  
Positive Sample ◽  
Risk Category ◽  
Sample Collection ◽  
Department Of Agriculture ◽  
Critical Control Point ◽  
Poultry Products ◽  
Inspection Service

ABSTRACT Ready-to-eat (RTE) meat and poultry product samples collected from RTE-producing establishments for the ALLRTE (random) and RTE001 (risk-based) sampling projects of the Food Safety and Inspection Service (FSIS) were tested for both Salmonella and Listeria monocytogenes. The FSIS analyzed Salmonella results for RTE meat and poultry product samples collected for the two sampling projects from 2005 to 2012. Data for 24,385 ALLRTE samples collected from 3,023 establishments and 66,653 RTE001 samples collected from 2,784 establishments were evaluated for the percentages of Salmonella-positive samples, product types of positive samples, and Salmonella serotypes. There also were descriptive summaries with respect to establishment hazard analysis and critical control point (HACCP) size, production volumes, L. monocytogenes control alternatives, geographic location, and season or month of sample collection. Results showed low occurrences of Salmonella-positive samples from the ALLRTE and RTE001 sampling projects, with 14 positive samples (0.06%) for ALLRTE and 33 positive samples (0.05%) for RTE001. Percentages of establishments with at least one Salmonella-positive sample averaged 0.46% for ALLRTE and 1.11% for RTE001. Three product types—sausage products, pork barbecue, and head cheese—accounted for 62% of all positive samples. There were 27 distinct serotypes from 48 Salmonella isolates, with serotypes Infantis and Typhimurium being the most common (5 isolates each). All but one of the Salmonella-positive samples were obtained from establishments with HACCP sizes of small or very small. More than half of the positive samples were obtained from establishments using L. monocytogenes control alternative 3 (sanitation only, highest-risk category). Positive Salmonella samples were found in all geographic regions at all times of the year. Information obtained from these sampling projects is relevant to the prevention of foodborne Salmonella illnesses from RTE meat and poultry products.

scholarly journals Detex for Detection of Escherichia coli O157 in Raw Ground Beef and Raw Ground Poultry

2001 ◽  
Vol 84 (3) ◽  
pp. 752-760 ◽  
Author(s):  
Yvette M Henry ◽  
Nandini Natrajan ◽  
Wendy F Lauer
Keyword(s):  
Escherichia Coli ◽  
False Positive Rate ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Department Of Agriculture ◽  
E Coli ◽  
Metal Plating ◽  
Positive Rate ◽  
Meat Samples ◽  
Inspection Service

Abstract A method for detection of Escherichia coli O157 in beef and poultry is presented. The method is antibody-based and uses a patented antibody-specific metal-plating procedure for the detection of E. coli O157 in enriched meat samples. Both raw ground beef and raw ground poultry were tested as matrixes for the organism. The sensitivity and specificity of the assay were 98 and 90%, respectively. The accuracy of the assay was 96%. Overall, the method agreement between the E. coli O157 Detex assay and the U.S. Department of Agriculture/Food Safety Inspection Service method was 96%. Sample temperature upon loading of the apparatus was critical to the observed false-positive rate of the system.

Multistate Outbreak of Multidrug-Resistant Salmonella Newport Infections Associated with Ground Beef, October to December 2007

2011 ◽  
Vol 74 (8) ◽  
pp. 1315-1319 ◽  
Author(s):  
J. L. SCHNEIDER ◽  
P. L. WHITE ◽  
J. WEISS ◽  
D. NORTON ◽  
J. LIDGARD ◽  
...  
Keyword(s):  
Case Control Study ◽  
Ground Beef ◽  
Multidrug Resistant ◽  
Chain Store ◽  
Department Of Agriculture ◽  
California Department ◽  
Salmonella Newport ◽  
Beef Products ◽  
Inspection Service ◽  
Control Study

In late October 2007, an outbreak of multidrug-resistant Salmonella Newport infections affected 42 case patients in California, Arizona, Idaho, and Nevada. A case-control study implicated ground beef from one chain store. Despite detailed ground beef purchase histories—including shopper card information for several case patients—traceback efforts by both the U.S. Department of Agriculture, Food Safety and Inspection Service and the California Department of Public Health were unable to identify the source of contamination. Case patients consumed multiple types of ground beef products purchased at numerous chain store A retail locations. These stores had received beef products for grinding from multiple beef slaughter–processing establishments. Detailed retail grinding logs and grinding policies that prevent cross-contamination between batches of ground beef products are crucial in the identification of contaminated beef products associated with foodborne illness.

Crystal Diagnostics MultiPath System™

2014 ◽  
Vol 97 (6) ◽  
pp. 1592-1600 ◽  
Author(s):  
Curtis H Stumpf ◽  
Weidong Zhao ◽  
Brian Bullard ◽  
Christine Ammons ◽  
Karl I Devlin ◽  
...  
Keyword(s):  
Liquid Crystal ◽  
Laboratory Tests ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Department Of Agriculture ◽  
E Coli ◽  
Independent Laboratory ◽  
Diagnostics System ◽  
Inspection Service ◽  
The U.S

Abstract The Crystal Diagnostics MultiPath System™ provides rapid detection of Escherichia coli O157 in fresh raw ground beef, raw beef trim, and spinach. The Crystal Diagnostics system combines patented Liquid Crystal technology with antibody-coated paramagnetic microspheres to selectively capture and detect E. coli O157 in food matrixes. This is the only liquid crystal-based biosensor commercially available for the detection of pathogens. The Crystal Diagnostics system expeditiously provides the sensitivity and accuracy of the U.S. Department of Agriculture Food Safety Inspection Service (USDA-FSIS) and the U.S. Food and Drug Administration Bacteriological Analytical Manual (FDA-BAM) methods for detecting as low as one CFU of E. coli O157 per 375 g of raw ground beef and raw beef trim, or 200 g of raw spinach. An internal inclusivity validation demonstrated detection of all 50 tested strains of E. coli O157. The internal and independent laboratory tests demonstrate that the method is rapid and sensitive for detecting of E. coli O157 in fresh raw ground beef, beef trim, and spinach.

Prevalence of Salmonella on Chicken Carcasses from Retail Markets in Vietnam

2012 ◽  
Vol 75 (10) ◽  
pp. 1851-1854 ◽  
Author(s):  
YEN T. TA ◽  
TRUNG THANH NGUYEN ◽  
PHUONG BICH TO ◽  
DA XUAN PHAM ◽  
HAO THI HONG LE ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Poultry Meat ◽  
Department Of Agriculture ◽  
Retail Markets ◽  
Poultry Products ◽  
Ambient Storage ◽  
Significant Difference ◽  
Inspection Service ◽  
Wet Market ◽  
Raw Poultry

This study was conducted to estimate the prevalence of Salmonella on chicken carcasses collected from six regions in Vietnam. A total of 1,000 whole, dressed chicken carcasses were collected from five cities and seven provinces across the six regions in Vietnam. Of these, 900 samples were collected from wet markets and 100 from supermarkets. All samples were analyzed for the presence of Salmonella according to a method recommended by the U.S. Department of Agriculture, Food Safety and Inspection Service. The overall Salmonella prevalence was 45.9%. There was no significant difference (P > 0.05) in Salmonella prevalence by (i) location (Ha Noi city, 51.1%; Hai Phong city, 45.6%; Da Nang and Can Tho cities, 45.5%; Bac Ninh province and Ho Chi Minh city, 44.7%; Dong Nai province, 44.6%; Ha Tinh province, 44.4%; Phu Tho province, 43.8%; Lao Cai province, 43.5%; Kien Giang province, 41.9%; and Lam Dong province, 40.9%), (ii) market type (wet market, 46.2%; supermarket samples, 43.0%), and (iii) storage temperature at retail (ambient storage, 46.4%; chilled storage, 45.1%). Hence, Salmonella presence on poultry meat in Vietnam was not associated with a specific city or province, market type, or storage temperature at retail. Strategies to reduce Salmonella levels on raw poultry in Vietnam should be undertaken to improve the safety of poultry products and reduce the incidence of human salmonellosis from poultry consumption.

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.

Growth Potential of Individual Strains of Listeria monocytogenes in Fresh Vacuum-Packaged Refrigerated Ground Top Rounds of Beef

1995 ◽  
Vol 58 (4) ◽  
pp. 398-403 ◽  
Author(s):  
WERNER B. BARBOSA ◽  
JOHN N. SOFOS ◽  
GLENN R. SCHMIDT ◽  
GARY C. SMITH
Keyword(s):  
Listeria Monocytogenes ◽  
Ground Beef ◽  
Growth Potential ◽  
High Ph ◽  
Ph Values ◽  
Colony Forming Units ◽  
Serotype 1 ◽  
Plate Counts ◽  
Serotype 4B

Separate inocula of four strains of Listeria monocytogenes were prepared at 4°C and inoculated (3.58 to 4.67 log10 colony forming units [CFU]/g) in top round ground beef (< 4.0% fat) patties (78.8 ± 6.7 g) of normal (5.47 ± 0.03) or high (6.14 ± 0.08) pH, which were stored (4°C) vacuum-packaged for 56 days and analyzed for L. monocytogenes, total aerobic plate counts (APC) and pH. In normal-pH ground beef, strain N-7143 (serotype 3a), multiplied from 4.25 ± 0.71 log10 CFU/g at day of inoculation to 6.53 ± 0.34 log10 CFU/g at 35 days of storage (P < 0.05); a 2.3 log10 CFU/g increase. Populations of strain Na-19 (serotype 3b) increased 1.8 log10 CFU/g in 35 days of storage, while numbers of strain Na-16 (serotype 1/2a) did not change (P > 0.05) during the 56 days of storage. Strain Scott A (serotype 4b) decreased in numbers from 4.00 ± 1.21 log10 CFU/g at day-0 to 2.72 ± 0.98 log10 CFU/g at 56 days. Populations of strain Scott A were lower (P < 0.05) than other strains after 21 days of storage. In high-pH ground beef, populations of strains Na-19, N-7143 and Na-16 increased (P < 0.05) by 2.87, 2.64 and 2.24 log10 CFU/g, respectively, in 28 days. Populations of strain Scott A did not change significantly (P > 0.05), and they were lower (P< 0.05) than populations of other strains at 28 days. The results indicated that although growth of L. monocytogenes in vacuum-packaged, refrigerated ground beef was slow, it proceeded more rapidly in product of pH values above 6.0, and depended on strain of the pathogen tested.

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