Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.
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.
Valenzuela-Martinez
Carol
C
Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583, USA.
Pena-Ramos
Aida
A
Juneja
Vijay K
VK
Korasapati
Nageswara Rao
NR
Burson
Dennis E
DE
Thippareddi
Harshavardhan
H
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
D002951:Citrates; D005520:Food Preservatives; D000077559:Sodium Citrate; D019342:Acetic Acid