Effect of Curing Agents on the Growth and Survival of Food‐Poisoning Strains of Clostridium perfringens

Gough, B.; Alford, John A.

doi:10.1111/j.1365-2621.1965.tb01881.x

Cited by 32 publications

(8 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pivnick et al (1 970) concluded that the main value of nitrite in stabilizing canned, cured shelf-stable meats appears to reside in its ability to aid in the prevention of growth from spores that survive heat processing and germin a t e during post-processing storage. Gough and Alford (1965) found several strains of Clostridium perjringens survive and grow in concentrations of curing salts considerably higher than those used in normal curing operations. The greater numbers of aerobic and anaerobic bacteria in meats premixed with nitrite alone or in combination with isoascorbate than in meats mixed only with salt were not readily explained.…”

Section: Influence Of Curing Saltsmentioning

confidence: 99%

Influence of Curing Ingredients and Storage Time on the Quality of Preblended Sausage Meats and Frankfurters

Waldman¹,

Westerberg²,

Simon³

1974

Journal of Food Science

View full text Add to dashboard Cite

S Meats were refrigerated up to 4 days with different salt levels, with and without sodium nitrite and sodium isoascorbate. Franks manufactured from these meats were evaluated during shelf life. Taste testing indicated that frankfurter desirability decreased with meat storage. Salt at 1.5% was effective in inhibiting bacterial growth and caused less rancidification than 3% salt. Franks prepared from meats containing salt and cure remained satisfactory. Cured pigment conversion and residual nitrite levels in finished products were marginally reduced by preblending compared with conventionally prepared product. Sodium isoascorbate addition reduced residual nitrite. Frankfurter stability, measured by weight change during water cooking, was not affected by preblending meats with salt.

show abstract

Section: Influence Of Curing Saltsmentioning

confidence: 99%

Influence of Curing Ingredients and Storage Time on the Quality of Preblended Sausage Meats and Frankfurters

Waldman¹,

Westerberg²,

Simon³

1974

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The presence of curing salts inhibited the growth of C. perfringens at the temperatures at which growth occurred rapidly in noncured ground pork (44.4 to 36.3uC) and delayed growth between 36.3 and 24.2uC. The inhibitory effect of curing salt has been reported previously (1,14,19,20,23,38). However, under the cooling conditions tested (chilling from 54.4 to 7.2uC for 20 h), the initial population of 3 log CFU/g decreased to 1.9 log CFU/ g in the first 4 h of cooling, and from this point the C. perfringens population increased to 2.8 to 3.4 log CFU/g after 17 to 20 h of cooling (Fig.…”

Section: Resultsmentioning

confidence: 52%

Survival and Germination of Clostridium perfringens Spores during Heating and Cooling of Ground Pork

Márquez-González

Cabrera-Díaz

Hardin

et al. 2012

Journal of Food Protection

View full text Add to dashboard Cite

The effect of heating rate on the heat resistance, germination, and outgrowth of Clostridium perfringens spores during cooking of cured ground pork was investigated. Inoculated cured ground pork portions were heated from 20 to 75°C at a rate of 4, 8, or 12°C/h and then held at 75°C for 48 h. No significant differences (P > 0.05) in the heat resistance of C. perfringens spores were observed in cured ground pork heated at 4, 8, or 12°C/h. At heating rates of 8 and 12°C/h, no significant differences in the germination and outgrowth of spores were observed (P > 0.05). However, when pork was heated at 4°C/h, growth of C. perfringens occurred when the temperature of the product was between 44 and 56°C. In another set of experiments, the behavior of C. perfringens spores under temperature abuse conditions was studied in cured and noncured ground pork heated at 4°C/h and then cooled from 54.4 to 7.2°C within 20 h. Temperature abuse during cooling of noncured ground pork resulted in a 2.8-log CFU/g increase in C. perfringens. In cured ground pork, C. perfringens decreased by 1.1 log CFU/g during cooling from 54.4 to 36.3°C and then increased by 0.9 log CFU/g until the product reached 7.2°C. Even when the initial level of C. perfringens spores in cured ground pork was 5 log CFU/g, the final counts after abusive cooling did not exceed 3.4 log CFU/g. These results suggest that there is no risk associated with C. perfringens in cured pork products under the tested conditions.

show abstract

“…The inhibitory action of sodium nitrite on the growth of clostridia in both bacteriological media and meat has been studied extensively (4,8,9,11,18), but the mechanism of inhibition is not known. Riha and Solberg (10) have characterized the growth of Clostridium perfringens in a chemically defined microbiological medium.…”

mentioning

confidence: 99%

Inhibitor of Clostridium perfringens Formed by Heating Sodium Nitrite in a Chemically Defined Medium

Moran¹,

Tannenbaum²,

Archer³

1975

Applied Microbiology

View full text Add to dashboard Cite

An inhibitor of Clostridium perfringens formed when low levels of nitrite were autoclaved with a defined chemical medium. A systematic study of the medium revealed that only amino acids and mineral salts were involved in the production of this inhibitor, which was proven to be a toxic compound formed from cysteine, ferrous sulfate, and sodium nitrite. The inhibitor was compared to several known compounds. S-nitrosocysteine inhibited the test organism, but would not form in the test system in amounts large enough to explain the observed inhibition. Roussin red salt was unstable in the test system and therefore was not the inhibitor. Roussin black salt, which was also inhibitory, could form in sufficient amounts to explain the inhibition. A complex of cysteine, iron, and nitric oxide was detected in the autoclaved solution of cysteine, ferrous sulfate, and sodium nitrite; this cysteine complex did not appear to be inhibitory, however, at levels which could form in the autoclaved medium. The observed inhibition may have been due to the combined effects of sublethal concentrations of each compound.

show abstract

Effect of Curing Agents on the Growth and Survival of Food‐Poisoning Strains of Clostridium perfringens

Cited by 32 publications

References 16 publications

Influence of Curing Ingredients and Storage Time on the Quality of Preblended Sausage Meats and Frankfurters

Influence of Curing Ingredients and Storage Time on the Quality of Preblended Sausage Meats and Frankfurters

Survival and Germination of Clostridium perfringens Spores during Heating and Cooling of Ground Pork

Inhibitor of Clostridium perfringens Formed by Heating Sodium Nitrite in a Chemically Defined Medium

Contact Info

Product

Resources

About