Behavior of Clostridium Perfringens in Precooked Chilled Ground Beef Gravy During Cooling, Holding, and Reheating1

Tuomi, S.; Matthews, M. E.; Marth, Elmer H.

doi:10.4315/0022-2747-37.10.494

Cited by 16 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Initiation of growth was observed after 5 h of incubation at 32.2°C after 4 h of incubation at 35°C, and after 2 to 3 h of incubation at temperatures between 37. 8 results were obtained in initial experiments when a single strain (NCTC 8679) of C. perfringens was tested at the same temperatures (data not shown). No C. perfringens organisms were detected in uninoculated chili.…”

Section: Resultsmentioning

confidence: 71%

“…The growth of C. perfringens from vegetative cells in various beef-containing media at static and continuously rising temperatures has been reported by Willardson et al (9); however, growth during cooling has received less attention. Tuomi et al (8) examined the effect of refrigerator cooling of ground-beef gravy that was experimentally inoculated with C. perfringens vegetative cells and spores. They…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Growth of Clostridium perfringens in cooked chili during cooling

Blankenship¹,

Craven²,

Leffler³

et al. 1988

Appl Environ Microbiol

View full text Add to dashboard Cite

U.S. Department of Agriculture regulations require that brick chili be cooled from 48.9TC to 4.4AC within 2 h of cooking, but processors may not always be able to comply. Studies were conducted to evaluate the extent of bacterial multiplication resulting from outgrowth of germinated Clostridium perfringens spores experimentally inoculated into chili and incubated at various temperatures. Inoculated samples were heated (75°C for 20 min) to activate spores, quickly equilibrated, and held at one of five desired temperatures for 6 h. No growth was observed for C. perfringens in samples held at 26.7°C and below for 6 h, but growth was observed by 6 h in samples held at 32.2°C and after 2 h in samples held at temperatures between 37.8°C and 48.9°C. Using isothermal growth data, we developed a simple model for predicting the growth of bacteria with time under exponential cooling conditions. The model predicts both the lag phase and the numbers of bacteria at specific times during the growth phase. It was developed by using isothermal growth data and tested by using temperature-varying growth data from experiments with spores of C. perfringens in chili. Actual data agreed closely with predicted results. The results should be useful for evaluating the hazard potential for growth of C. perfringens in chili. 1104 on July 6, 2020 by guest http://aem.asm.org/ Downloaded from

show abstract

Section: Resultsmentioning

confidence: 71%

Section: Discussionmentioning

confidence: 99%

Growth of Clostridium perfringens in cooked chili during cooling

Blankenship¹,

Craven²,

Leffler³

et al. 1988

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…The alternative is to eliminate time-temperature combinations of storage of cooked-meat products that permit outgrowth of contaminating C. perfringens. Since C. perfringens will grow in temperatures from 18.2 to 500C, the meat and beef gravy products previously cooked should not be stored or maintained at these temperatures (25).…”

Section: Discussionmentioning

confidence: 99%

Thermal inactivation of ileal loop-reactive Clostridium perfringens type A strains in phosphate buffer and beef gravy

Bradshaw¹,

Peeler²,

Twedt³

1977

Appl Environ Microbiol

View full text Add to dashboard Cite

The thermal resistance of spore crops produced from each of two ileal loopreactive strains of Clostridium perfringens type A was determined in two suspending vehicles consisting of 0.067 M (pH 7.0) phosphate buffer and a commercial beef gravy. D115.6 values obtained in buffer and enumerated after pretreatment with sodium ethylenediaminetetraacetate and recovery in plating medium containing lysozyme were two-to threefold greater than those obtained without this treatment. D115.6 values obtained with beef gravy were less than those obtained in buffer with or without lysozyme; however, the D98.9 and D104.4 values were 1.3 to 2 times greater than those obtained in buffer with lysozyme. The z values were within the ranges reported by previous investigators.

show abstract

“…Refrigerated gravy bags of 5.5 lb (2.5 kg) take 6 h to cool from 39°C to18.5°C; pre-cooling gravy in water down to 28°C and subsequent refrigeration shortens the time to reach 18.5°C Table 2. Absolute cell numbers (Log N/ml) of Clostridium perfringens in pea soup inoculated with 1.5 log N/ml cells or 4.7 log N/ml spores and cooled down from 50°C to 15°C in the indicated time periods 5.8 6.5 6.9 7.2 a 1) Cell cocktail: Ent + strains; 2) Cell cocktail: Entstrains; 3) Spore cocktail: slowly germinating strains; 4) Spore cocktail: quickly germinating strains with 2 h. These cooling times did not prevent growth of C. perfringens to high numbers 306 . Food stored in a covered pan in a commercial walk-in refrigerator takes 13 h to cool from 54.4°C to 7.2°C when portioned at 2-inch (5.08 cm) height, and over 30 h at 4-inch height 283 .…”

Section: Discussionmentioning

confidence: 99%

Συμπεριφορα Των Σπορων Του Clostridium Perfringens Κατα Τη Θερμικη Επεξεργασια Και Συντηρηση Βραστων Αλλαντικων Και Μετουσιωμενων Τυριων

Papageorgiou¹

View full text Add to dashboard Cite

Clostridium perfringens is one of the five major food borne pathogens in the western world (expressed in cases per year). Symptoms are caused by an enterotoxin, for which 6% of type A strains carry the structural gene. This enterotoxin is released when ingested cells sporulate in the small intestine.Research on C. perfringens has been limited to a couple of strains that sporulate well in Duncan and Strong (DS) medium. These abundantly sporulating strains in vitro are not necessarily a representation of the most dangerous strains in vivo. Therefore, sporulation was optimized for C. perfringens strains in general. None of the tested media and methods performed well for all strains, but Peptone-Bile-Theophylline medium (with and without starch) yielded highest spore numbers. DS medium may be optimized by adding theophylline, but PBT(S) medium is most suitable.Since agar media influence cell counts of C. perfringens, six different media for enumerating C. perfringens from foods were tested, four of which were analyzed in an international collaborative trial. The examined media were equal from a microbiological point of view, but Tryptose-Sulphite-Cycloserine (TSC) agar was most favorable due to ease of use.C. perfringens outbreaks are often associated with preparation of large food quantities. Large volumes of food are difficult to cool down, and cooling is one of the most important steps in preventing growth of C. perfringens. Data from the Dutch Inspectorate for Health Protection and Veterinary Public Health showed that pea soup was relatively often contaminated with C. perfringens. Therefore, the effect of different cooling procedures on growth of this pathogen was tested in pea soup. It was shown that cooling requirements stated by Dutch law allowed more than 1 log cycle growth of C. perfringens. This level of cell increase is inadmissible according to USA law. During subsequent refrigerated storage cell numbers remained constant. Therefore, a model was designed to predict the effect of various cooling scenarios on growth of this pathogen in pea soup. This model can be used to design Good Manufacturing Practices (GMP) procedures.It can be concluded that C. perfringens is a heterogeneous species. To predict worst-case scenarios of the behavior of this pathogen in food, research should not focus on a couple of strains. To limit excessive screening of strains, a gamma-type growth model, based on general and interpretable parameters, was shown to accurately predict growth of C. perfringens. Combined with models that describe food-processing procedures, the growth model can serve as a good tool for GMP.

show abstract

Behavior of Clostridium Perfringens in Precooked Chilled Ground Beef Gravy During Cooling, Holding, and Reheating1

Cited by 16 publications

References 0 publications

Growth of Clostridium perfringens in cooked chili during cooling

Growth of Clostridium perfringens in cooked chili during cooling

Thermal inactivation of ileal loop-reactive Clostridium perfringens type A strains in phosphate buffer and beef gravy

Συμπεριφορα Των Σπορων Του Clostridium Perfringens Κατα Τη Θερμικη Επεξεργασια Και Συντηρηση Βραστων Αλλαντικων Και Μετουσιωμενων Τυριων

Contact Info

Product

Resources

About