title: Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.
abstract: Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MOstatin V) and a blend (buffered) of lemon juice concentrate and vinegar (MOstatin LV) was evaluated. Ground turkey roast was formulated to contain sea salt (1.5%), turbinado sugar (0.5%), and various concentrations of MOstatin V (0.75, 1.25, or 2.5%) or MOstatin LV (1.5, 2.5, or 3.5%), along with a control (without MOstatins). The product was inoculated with a three-strain spore cocktail of C. perfringens to obtain initial spore levels of ca. 2.0 to 0.5 log CFU/g. Inoculated products were vacuum packaged, heat shocked for 20 min at 75 degrees C, and cooled exponentially from 54.4 to 4.0 degrees C in 6.5, 9, 12, 15, 18, or 21 h. In control samples without MOstatin V or MOstatin LV, C. perfringens populations reached 2.98, 4.50, 5.78, 7.05, 7.88, and 8.19 log CFU/g (corresponding increases of 0.51, 2.29, 3.51, 4.79, 5.55, and 5.93 log CFU/g) in 6.5, 9, 12, 15, 18, and 21 h of chilling, respectively. MOstatin V (2.5%) and MOstatin LV (3.5%) were effective in inhibiting C. perfringens spore germination and outgrowth in ground turkey roast to <1.0 log CFU/g during abusive chilling of the product within 21 h. Buffered vinegar and a blend (buffered) of lemon juice concentrate and vinegar were effective in controlling germination and outgrowth of C. perfringens spores in turkey roast containing minimal ingredients.
authors.affiliation: Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583, USA.
authors.forename: Carol
authors.initials: C
authors.lastname: Valenzuela-Martinez
authors.forename: Aida
authors.initials: A
authors.lastname: Pena-Ramos
authors.forename: Vijay K
authors.initials: VK
authors.lastname: Juneja
authors.forename: Nageswara Rao
authors.initials: NR
authors.lastname: Korasapati
authors.forename: Dennis E
authors.initials: DE
authors.lastname: Burson
authors.forename: Harshavardhan
authors.initials: H
authors.lastname: Thippareddi
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D000818:Animals; D002951:Citrates; D002957:Citrus / Q000737:chemistry; D003016:Clostridium perfringens / Q000187:drug effects / Q000254:growth & development / Q000502:physiology*; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D018525:Germination; D006801:Humans; D006863:Hydrogen-Ion Concentration; D011202:Poultry Products / Q000382:microbiology*; D000077559:Sodium Citrate; D013171:Spores, Bacterial / Q000254:growth & development; D013696:Temperature; D013997:Time Factors; D014422:Turkeys
chemical_list: D002951:Citrates; D005520:Food Preservatives; D000077559:Sodium Citrate; D019342:Acetic Acid