Use of organic acids for control of Clostridium perfringens in cooked vacuum-packaged ground beef products subjected to substandard cooling procedures

Citation data:

Kansas Agricultural Experiment Station Research Reports, Issue: 1, Page: 50-51

Publication Year:
2002
Usage 11
Downloads 11
Repository URL:
http://newprairiepress.org/kaesrr/vol0/iss1/299
DOI:
10.4148/2378-5977.1702
Author(s):
Sabah, J.R.; Harshavardhan, T.; Marsden, James L.; Fung, Daniel Y.C.
Publisher(s):
New Prairie Press; Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
Tags:
Cattlemen's Day; 2002; Kansas Agricultural Experiment Station contribution; no. 02-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890; Beef; Clostridium perfringens; Cooked ground beef; Organic acids; Animal Sciences; Other Animal Sciences
article description
This study determined the ability of Clostridium perfringens spores to germinate and grow after different organic acid treatments in vacuum packaged cooked ground beef subjected to substandard (slow) cooling. Meat samples were inoculated with a three-strain cocktail of C. perfringens spores (ATCC 10388, NCTC 8238, and NCTC 8239), then vacuum-packaged, cooked in a water bath to 167°F internal temperature, and held 20 min. The water bath temperature was then lowered to 130°F, and samples were cooled from 130°F to 45°F over 18 hr. Samples were taken after inoculation, after cooking, and after cooling. In the event of substandard cooling, sodium citrate at 2 or 4.8% or sodium lactate at 4.8% will control C. perfringens growth, with 4.8% sodium citrate showing the best inhibition.