CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.
A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.
D000818:Animals; D002417:Cattle; D002645:Chickens; D003016:Clostridium perfringens; D003296:Cooking; D005506:Food Contamination; D005519:Food Preservation; D005517:Foodborne Diseases; D006358:Hot Temperature; D008460:Meat; D008461:Meat Products; D011200:Poultry; D012106:Research; D013170:Spores; D013171:Spores, Bacterial; D013552:Swine; D013696:Temperature
CLOSTRIDIUM PERFRINGENS; COOKERY; EXPERIMENTAL LAB STUDY; FOOD CONTAMINATION; FOOD PRESERVATION; MEAT; POULTRY; SPORES; TEMPERATURE