Skip to main content

Use of Organic Acids for the Control of Clostridium perfringens in Cooked Vacuum-Packaged Restructured Roast Beef during an Alternative Cooling Procedure

Buy Article:

$37.00 plus tax (Refund Policy)

Abstract:

This study was conducted to determine how well Clostridium perfringens spores germinate and grow in restructured roast beef treated with different commercial organic salts during an alternative chilling procedure. The meat was prepared according to an industrial recipe (10% water, 1.5% sodium chloride, and 0.5% sodium triphosphate). The base meat was treated with sodium citrate at 2 or 4.8% (wt/wt), buffered to a pH of 5.6, 5.0, or 4.4 (six treatments); a 60% (wt/wt) solution of sodium lactate at 2 or 4.8% (wt/wt); sodium acetate at 0.25% (wt/wt); or sodium diacetate at 0.25% (wt/wt). Untreated meat was used as a control. Meat samples were inoculated with a three-strain cocktail of C. perfringens spores (strains ATCC 10388, NCTC 8238, and NCTC 8239). Meat was vacuum packaged in bags and cooked in a stirred water bath to an internal temperature of 75°C for 20 min, and then the bags were cooled from 54.4 to 4.4°C within 18 h. Samples were taken after inoculation, after cooking, and after chilling. Spore and vegetative cell counts were obtained after incubation at 37°C for 8 to 10 h in Fung's Double Tubes containing tryptose sulfite agar without egg yolk enrichment. Cooking was not sufficient to eliminate C. perfringens spores. Over the 18-h cooling period, sodium citrate, sodium lactate, and sodium diacetate reduced the growth of C. perfringens to <1 log unit, a growth level that meets U.S. Department of Agriculture performance standards. The use of sodium citrate or sodium lactate at a concentration of ≥2% (wt/wt) inhibited C. perfringens growth over the 18-h cooling period.

Keywords:

Document Type: Research Article

Affiliations: Food Microbiology Laboratory, Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-1600, USA

Publication date: August 1, 2003

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • Ingenta Connect is not responsible for the content or availability of external websites
iafp/jfp/2003/00000066/00000008/art00010
dcterms_title,dcterms_description,pub_keyword
6
5
20
40
5

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more