Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork

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dc.contributor.author Thippareddi, H. en_US
dc.contributor.author Juneja, V.K. en_US
dc.contributor.author Phebus, Randall K. en_US
dc.contributor.author Marsden, James L. en_US
dc.contributor.author Kastner, Curtis L. en_US
dc.date.accessioned 2008-03-28T01:45:50Z
dc.date.available 2008-03-28T01:45:50Z
dc.date.issued 2008-03-28T01:45:50Z
dc.identifier.uri http://hdl.handle.net/2097/581
dc.description.abstract Inhibition of the germination and outgrowth of Clostridium perfringens by buffered sodium citrate (Ional) and buffered sodium citrate supplemented with sodium diacetate (Ional Plus) during the abusive chilling of roast beef and injected pork was evaluated. Beef top rounds or pork loins were injected with a brine containing NaCl, potato starch, and potassium tetrapyrophosphate to yield final in-product concentrations of 0.85, 0.25, and 0.20%, respectively. Products were ground and mixed with Ional or Ional Plus at 0, 0.5, 1.0, and 2.0%. Each product was mixed with a three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.5 log10 spores per g. Chilling of roast beef from 54.4 to 7.2°C resulted in C. perfringens population increases of 1.51 and 5.27 log10 CFU/g for 18- and 21-h exponential chill rates, respectively, while chilling of injected pork resulted in increases of 3.70 and 4.41 log10 CFU/g. The incorporation of Ional into the roast beef formulation resulted in C. perfringens population reductions of 0.98, 1.87, and 2.47 log10 CFU/g with 0.5, 1.0, and 2.0% Ional, respectively, over 18 h of chilling, while 1.0% Ional Plus was required to achieve similar reductions (reductions of 0.91 and 2.07 log10 CFU/g were obtained with 1.0 and 2.0% Ional Plus, respectively). An Ional or Ional Plus concentration of 1.0% was required to reduce C. perfringens populations in roast beef or injected pork chilled from 54.4 to 7.2°C in 21 h. Cooling times for roast beef or injected pork products after heat processing can be extended to 21 h through the incorporation of 1.0% Ional or Ional Plus into the formulation to reduce the potential risk of C. perfringens germination and outgrowth. en_US
dc.rights Reprinted with permission from the Journal of food protection. Copyright held by the International Association for Food Protection, Des Moines, Iowa, U.S.A. en_US
dc.subject Beef en_US
dc.subject Pork en_US
dc.subject Food safety en_US
dc.subject Clostridium perfringens en_US
dc.subject Sodium citrate en_US
dc.title Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork en_US
dc.type Article (publisher version) en_US
dc.date.published 2003 en_US
dc.citation.epage 381 en_US
dc.citation.issn 0362-028X en_US
dc.citation.issue 3 en_US
dc.citation.jtitle Journal of food protection en_US
dc.citation.spage 376 en_US
dc.citation.volume 66 en_US
dc.contributor.authoreid phebus
dc.contributor.authoreid jmarsden
dc.contributor.authoreid ckastner


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