Growth of Clostridium perfringens in cooked chili during cooling

Abstract

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

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

“…Lag phases in pea soup ranged from 2.2-5.1 h at 37°C, which is similar to lag phases reported in literature 50,137,182 . Lag phases at 15°C ranged from 1.0-6.3 h in pea soup, which is quite short since lag phases of 112 h and 238 h have been reported for anaerobic incubation of foods inoculated with C. perfringens and up to 9 days for aerobic incubation 176,182 .…”

Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs

“…Inappropriate treatment of the food at any stage during the commercial processing or consumer use could result in an increase in the numbers of cells of C. botulinum and toxin production. There are numerous publications illustrating the importance of rate of chilling and holding temperatures on growth of C. perfringens (Bryan and Kilpatrick, 1971;Blankenship et al, 1988;Juneja & Marmur, 1996;Steele and Wright, 2001;Danler et al, 2003;Zaika, 2003;Andersen et al, 2004;de Jong et al, 2004). The optimum temperature for growth of C. perfringens is 43-47°C.…”

Direct Dynamic Kinetic Analysis and Computer Simulation of Growth of Clostridium perfringens in Cooked Turkey during Cooling

“…C. perfringens is relatively aerotolerant and can survive in the air for short periods of time. It is one of the rapidest growing microorganisms known to human being, and can grow within a wide range of temperature between 10 and 52 °C (Blankenship and others ; Juneja and others , 1999; de Jong and others 2004; Le Marc and others ; FDA ). C. perfringens can contaminate many ingredients used to make meat and poultry products regulated by the USDA Food Safety and Inspection Service (USDA‐FSIS).…”