Evaluation of a predictive model for Clostridium perfringens growth during cooling

Journal of Food Protection
Sarah Smith, Donald W Schaffner

Abstract

Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture Food Safety and Inspection Service offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimes result in no more than a 1-log CFU/g increase of C. perfringens and no growth of Clostridium botulinum. The Juneja 1999 model for C. perfringens growth during cooling may be helpful in determining whether the C. perfringens performance standard has been achieved, but this model has not been extensively validated. The objective of this study was to validate the Juneja 1999 model under a variety of temperature situations. The Juneja 1999 model for C. perfringens growth during cooling is fail safe when low (<1 log CFU/ml) or high (>3 log CFU/ml) observed increases occur during exponential cooling. The Juneja 1999 model consistently underpredicted growth at intermediate observed increases (1 to 3 log CFU/ml). The Juneja 1999 model also underpredicted growth whenever exponential cooling took place at two different rates in the first and second portions of the cooling process. This error may be due to faste...Continue Reading

References

May 1, 1988·Applied and Environmental Microbiology·L C BlankenshipC Custer
Nov 1, 1994·International Journal of Food Microbiology·J Baranyi, T A Roberts
Sep 1, 1995·International Journal of Food Microbiology·J BaranyiB M Mackey
Aug 12, 1999·International Journal of Food Microbiology·J BaranyiT Ross
Oct 6, 2000·International Journal of Food Microbiology·R BovillJ Baranyi
Apr 6, 2002·International Journal of Food Microbiology·T A McMeekinT Ross
Apr 26, 2002·Journal of Applied Microbiology·M L CaipoD W Schaffner
Jan 1, 1994·Applied and Environmental Microbiology·M H ZwieteringK van 't Riet
Jun 1, 1982·Journal of Food Protection·Ronald G Labbe, Kirk E Norris
Jun 1, 1985·Journal of Food Protection·Frank L Bryan, Charles A Bartleson
Dec 1, 1994·Journal of Food Protection·Vijay K JunejaMiriam Cygnarowicz-Provost

❮ Previous
Next ❯

Related Concepts

Related Feeds

Botulism (ASM)

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.

Botulism

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.