Growth of Clostridium perfringens from spore inocula in sous-vide turkey products.
Clostridium perfringens growth from a spore inoculum was investigated in vacuum-packaged, cook-in-bag ground turkey (pH 6) that included 0.3% (w/w) sodium pyrophosphate, and sodium chloride at 0, 1, 2, or 3% (w/w). The packages were processed to an internal temperature of 71.1 degrees C, ice chilled and stored at various temperatures. The total C. perfringens population was determined by plating diluted samples on tryptose-sulfite-cycloserine agar followed by anaerobic incubation at 37 degrees C for 48 h. At 28 degrees C, the addition of 3% salt in turkey was effective in delaying growth for 12 h. At 15 degrees C, growth occurred at a relatively slow rate in the presence of 1-2% salt. Vegetative cells were not observed even after 28 days of storage in the presence of 3% salt. C. perfringens growth was not observed at 4 degrees C regardless of salt levels. The D-values ranged from 23.2 min (no salt) to 17.7 min (3% salt). Cyclic and static temperature abuse of refrigerated products for 8 h did not lead to growth by C. perfringens from a spore inoculum.
Juneja
V K
VK
Microbial Food Safety Research Unit, U.S. Department of Agriculture, ARS, Eastern Regional Research Center, Wyndmoor, PA 19038, USA. vjuneja@arserrc.gov
Marmer
B S
BS
D000818:Animals; D003016:Clostridium perfringens / Q000254:growth & development*; D011202:Poultry Products / Q000382:microbiology*; D012965:Sodium Chloride; D013171:Spores, Bacterial / Q000254:growth & development; D013696:Temperature; D013997:Time Factors; D014422:Turkeys
D012965:Sodium Chloride