Thermal inactivation of ileal loop-reactive Clostridium perfringens type A strains in phosphate buffer and beef gravy.
The thermal resistance of spore crops produced from each of two ileal loop-reactive strains of Clostridium perfringens type A was determined in two suspending vehicles consisting of 0.067 M (pH 7.0) phosphate buffer and a commercial beef gravy. D115.6 values obtained in buffer and enumerated after pretreatment with sodium ethylenediaminetetraacetate and recovery in plating medium containing lysozyme were two- to threefold greater than those obtained without this treatment. D115.6 values obtained with beef gravy were less than those obtained in buffer with or without lysozyme; however, the D98.9 and D104.4 values were 1.3 to 2 times greater than those obtained in buffer with lysozyme. The z values were within the ranges reported by previous investigators.
D000818:Animals; D001431:Bacteriological Techniques; D002021:Buffers; D002417:Cattle; D003016:Clostridium perfringens / Q000187:drug effects / Q000254:growth & development; D004492:Edetic Acid / Q000494:pharmacology; D005516:Food Microbiology; D006358:Hot Temperature; D007082:Ileum / Q000382:microbiology; D008460:Meat; D008461:Meat Products; D009113:Muramidase / Q000494:pharmacology; D010710:Phosphates; D011817:Rabbits; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development
D002021:Buffers; D010710:Phosphates; D004492:Edetic Acid; D009113:Muramidase