Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling

Redondo-Solano, Mauricio; Valenzuela-Martínez, Carol; Cassada, David A.; Snow, Daniel D.; Juneja, Vijay K.; Burson, Dennis E.; Thippareddi, Harshavardhan

doi:10.1016/j.fm.2013.02.008

Cited by 32 publications

(20 citation statements)

References 25 publications

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“…To reduce the negative effect of food poisoning caused by C. perfringens, inactivation strategies including thorough thermal treatment [30,31] and use of chemical agents, such as nitrate ▶ Table 2 Composition of saccharides of F1-1. [ 32,33] and polyphosphates [34], have been evaluated. Although natural compounds, such as cinnamaldehyde [35] and nisin [36], have been reported to be effective in controlling C. perfringens spore germination and outgrowth, the protective effect of natural compounds against CPE action has not been reported.…”

Section: Discussionmentioning

confidence: 99%

Suppressive Effects of Hot-water Extract of Magnolia obovata on Clostridium perfringens Enterotoxin-induced Cytotoxicity in Human Intestinal Caco-2 Cells

et al. 2020

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The physiological functions of the leaves of Japanese big-leaf magnolia (Magnolia obovata) against enterotoxins produced by foodborne pathogens remain unclear. In this study, we evaluated the protective effects of M. obovata leaf extract (MLE) against the cytotoxicity of Clostridium perfringens enterotoxin (CPE), which causes the symptoms of C. perfringens type A food poisoning. The protective effects of MLE against CPE-induced cytotoxicity were evaluated in human intestinal epithelial Caco-2 cells. Pre-treatment with MLE significantly suppressed the cytotoxicity induced by CPE in undifferentiated and differentiated human intestinal Caco-2 cells at a pH range of 4.0 – 7.0. This CPE-suppressive effect was due to a hydrophilic sugar-containing compound without phenolic and protein structures but not the hydrophobic biologically active neolignans, honokiol and magnolol. MLE had a protective effect against cytotoxicity caused by type A C. perfringens. Our results provide novel insight regarding the usage of M. obovata in managing food poisoning.

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Section: Discussionmentioning

confidence: 99%

Suppressive Effects of Hot-water Extract of Magnolia obovata on Clostridium perfringens Enterotoxin-induced Cytotoxicity in Human Intestinal Caco-2 Cells

et al. 2020

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“…The cooling data contain both single‐ and dual‐rate cooling profiles. For most single‐rate cooling profiles, the temperature decreases exponentially from 54.4 to 7.2 °C or 4.4 °C in 6.5, 9, 12, 15, 18, and 21 h (Thippareddi and others ; Zaika ; Juneja and Thippareddi , ; Smith and others ; Smith and Schaffner ; Sánchez‐Plata and others ; Juneja and others , ; Olds and others ; Juneja and Friedman ; Velugoti and others ; Singh and others ; Li and others ; Decker and others ; Juneja and others ; Kennedy and others ; Redondo‐Solano and others ; King and others ). The single‐rate cooling profiles also include 2 linear cooling profiles from 54.4 to 7.2 °C (King and others ) and 5 customized cooling profiles (Olds and others ; Decker and others ).…”

Section: Methodsmentioning

confidence: 99%

Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions

Huang

2016

Journal of Food Science

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Clostridium perfringens type A is a significant public health threat and its spores may germinate, outgrow, and multiply during cooling of cooked meats. This study applies a new C. perfringens growth model in the USDA Integrated Pathogen Modeling Program-Dynamic Prediction (IPMP Dynamic Prediction) Dynamic Prediction to predict the growth from spores of C. perfringens in cooked uncured meat and poultry products using isothermal, dynamic heating, and cooling data reported in the literature. The residual errors of predictions (observation-prediction) are analyzed, and the root-mean-square error (RMSE) calculated. For isothermal and heating profiles, each data point in growth curves is compared. The mean residual errors (MRE) of predictions range from -0.40 to 0.02 Log colony forming units (CFU)/g, with a RMSE of approximately 0.6 Log CFU/g. For cooling, the end point predictions are conservative in nature, with an MRE of -1.16 Log CFU/g for single-rate cooling and -0.66 Log CFU/g for dual-rate cooling. The RMSE is between 0.6 and 0.7 Log CFU/g. Compared with other models reported in the literature, this model makes more accurate and fail-safe predictions. For cooling, the percentage for accurate and fail-safe predictions is between 97.6% and 100%. Under criterion 1, the percentage of accurate predictions is 47.5% for single-rate cooling and 66.7% for dual-rate cooling, while the fail-dangerous predictions are between 0% and 2.4%. This study demonstrates that IPMP Dynamic Prediction can be used by food processors and regulatory agencies as a tool to predict the growth of C. perfringens in uncured cooked meats and evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules. This study also demonstrates the need for more accurate data collection during cooling.

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“…Nitrite can exert its antimicrobial effect against both vegetative cells and their spore counterparts, although spores are generally much more resistant to nitrite than growing cells (28). Nitrite affects the germination and outgrowth of C. perfringens spores in different types of meat products, and it has been reported that conventionally cured meat products, which have nitrite supplements, showed inhibition of the growth of C. perfringens (29,30). However, commercially available organic meat products have the potential to support growth of C. perfringens (31,32).…”

Section: Chemical Agentsmentioning

confidence: 99%

Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells

Talukdar

Udompijitkul

Hossain

et al. 2017

Appl Environ Microbiol

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Clostridium perfringens is an important pathogen to human and animals and causes a wide array of diseases, including histotoxic and gastrointestinal illnesses. C. perfringens spores are crucial in terms of the pathogenicity of this bacterium because they can survive in a dormant state in the environment and return to being live bacteria when they come in contact with nutrients in food or the human body. Although the strategies to inactivate C. perfringens vegetative cells are effective, the inactivation of C. perfringens spores is still a great challenge. A number of studies have been conducted in the past decade or so toward developing efficient inactivation strategies for C. perfringens spores and vegetative cells, which include physical approaches and the use of chemical preservatives and naturally derived antimicrobial agents. In this review, different inactivation strategies applied to control C. perfringens cells and spores are summarized, and the potential limitations and challenges of these strategies are discussed.

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Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling

Cited by 32 publications

References 25 publications

Suppressive Effects of Hot-water Extract of Magnolia obovata on Clostridium perfringens Enterotoxin-induced Cytotoxicity in Human Intestinal Caco-2 Cells

Suppressive Effects of Hot-water Extract of Magnolia obovata on Clostridium perfringens Enterotoxin-induced Cytotoxicity in Human Intestinal Caco-2 Cells

Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions

Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells

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