title: Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters).
abstract: Ready-to-eat (RTE) Jokbal (Pig's trotter), which consists of pig's feet cooked in soy sauce and various spices, is a very popular and widely sold in Korean retail markets. Commercially, the anaerobically packed Jokbal have also become a popular RTE food in several convenience stores. This study evaluates the effects of storage temperature and packaging methods for the growth of C. perfringens in Jokbal. Growth kinetic parameters of C. perfringens in aerobically and anaerobically packed Jokbals are determined at each temperature by the modified Gompertz equation. The lag time, specific growth rate, and maximum population density of C. perfringens are being analyzed as a function of temperature and packaging method. The minimum growth temperature of C. perfringens in aerobically and anaerobically packed Jokbal is 24℃ and 18℃, respectively. The C. perfringens in Jokbal did not grow under conditions of over 50℃ regardless of the packaging methods, indicating that the holding temperature of Jokbal in markets must be maintained at above 50℃ or below 18℃. Growth of C. perfringens in anaerobically packed Jokbal is faster than in aerobically packed Jokbal when stored under the same conditions. This indicates that there are a higher risks associated with C. perfringens for anaerobically packed meat products.
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
authors.forename: Hee-Jin
authors.initials: HJ
authors.lastname: Park
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
authors.forename: Yu-Jin
authors.initials: YJ
authors.lastname: Na
authors.affiliation: Food Microbiology Division, Ministry of Food and Drug Safety, Cheongwon 363-700, Korea.
authors.forename: Joon-Il
authors.initials: JI
authors.lastname: Cho
authors.affiliation: Foodborne Diseases Prevention and Surveillance Division, Ministry of Food and Drug Safety, Cheongwon 363-700, Korea.
authors.forename: Soon-Ho
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
authors.forename: Ki-Sun
authors.initials: KS
authors.lastname: Yoon
keywords: Clostridiun perfringens; RTE Jokbal; growth model; packaging method; temperature