Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast

Juneja, Vijay K.; Thippareddi, H.

doi:10.1016/j.ijfoodmicro.2003.10.012

Cited by 53 publications

(32 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Citrus fmits, such as lemon, lime, and grapefruit, have been shown to have antimicrobial activity, partially attributed to their high citric acid content, and some combination of these fmits is reasonably likely to be found in such an ingredient (7). The activity of citric acid, as mentioned already in this discussion, functions similarly to other organic acids and has been shown to inhibit C. perfringens during chilling (13,36). For example, Juneja et al (12) reported that 200 ppm of a grapefruit extract added to sous-vide chicken products inhibited growth of C. perfringens during storage at 19 and 25 °C.…”

Section: Resultsmentioning

confidence: 74%

“…Although the exact composition of the antimicrobials investigated in these experiments was not known, it is likely that DV, or vinegar, is a natural source of acetic acid; CSV contains varying amounts of acetic, lactic, and propionic acids; and LV contains acetic acid along with citric acid from the addition of lemon. According to literature citing the inhibitory effects of similar organic acids and their respective salts, it was reasonable to expect ingredients such as DV, CSV, and LV to impact C. perfringens growth (13,37). Previously, in marinated, ground turkey breast, 1% sodium lactate and sodium diacetate (salts of lactic and acetic acids) controlled C. perfringens outgrowth during 15 h of cooling, and control could be extended to 21 h of cooling if 1% buffered sodium citrate (salt of citric acid) was combined with the lactate and diacetate blend (13).…”

Section: Resultsmentioning

confidence: 99%

“…According to literature citing the inhibitory effects of similar organic acids and their respective salts, it was reasonable to expect ingredients such as DV, CSV, and LV to impact C. perfringens growth (13,37). Previously, in marinated, ground turkey breast, 1% sodium lactate and sodium diacetate (salts of lactic and acetic acids) controlled C. perfringens outgrowth during 15 h of cooling, and control could be extended to 21 h of cooling if 1% buffered sodium citrate (salt of citric acid) was combined with the lactate and diacetate blend (13). In a ground turkey product, clean-label antimicrobials were assessed, and both buffered vinegar (2.5%) and a blend of buffered vinegar and lemon juice powder (3.5%) inhibited C. perfringens outgrowth during 21 h of cooling (36).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

King

Glass

Milkowski

et al. 2015

Journal of Food Protection

View full text Add to dashboard Cite

Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar-vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar-vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ∼1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.

show abstract

Section: Resultsmentioning

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

King

Glass

Milkowski

et al. 2015

Journal of Food Protection

View full text Add to dashboard Cite

show abstract

“…Thippareddi et al (21) also reported C. perfringens population increases of 1.51 and 3.70 log in cooked beef and pork, respectively, subsequent to exponential cooling from 54.4 to 4.4°C in 18 h. The authors stated that these differences in the extent of growth could be attributed to the higher pH (6.11) of the injected pork compared with injected beef (pH 5.62). When turkey roast (pH 5.94) was cooled from 54.4 to 4.4°C for the same period of time, i.e., 18 h, a 4.66-log CFU/g population increase of C. perfringens was observed (8). These reports suggest that in addition to pH, meat species and muscle type can affect the germination and outgrowth of C. perfringens spores cooled when subject to similar time-temperature cooling profiles.…”

Section: Resultsmentioning

confidence: 80%

Growth Potential of Clostridium perfringens from Spores in Acidified Beef, Pork, and Poultry Products during Chilling

Juneja

Baker²,

Thippareddi

et al. 2013

Journal of Food Protection

View full text Add to dashboard Cite

The ability of Clostridium perfringens to germinate and grow in acidified ground beef as well as in 10 commercially prepared acidified beef, pork, and poultry products was assessed. The pH of ground beef was adjusted with organic vinegar to achieve various pH values between 5.0 and 5.6; the pH of the commercial products ranged from 4.74 to 6.35. Products were inoculated with a three-strain cocktail of C. perfringens spores to achieve ca. 2-log (low) or 4-log (high) inoculum levels, vacuum packaged, and cooled exponentially from 54.4 to 7.2°C for 6, 9, 12, 15, 18, or 21 h to simulate abusive cooling; the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) recommends a cooling time of 6.5 h. Total germinated C. perfringens populations were determined after plating on tryptose-sulfite-cycloserine agar and incubating the plates anaerobically at 37°C for 48 h. In addition, C. perfringens growth from spores was assessed at an isothermal temperature of 44°C. Growth from spores was inhibited in ground beef with a pH of 5.5 or below, even during extended cooling from 54.4 to 7.2°C in 21 h. In ground beef with a pH of 5.6, the growth was >1 log after 18 h of cooling from 54.4 to 7.2°C. However, 15 h of cooling controlled the growth to <1 log, regardless of the inoculum level. In addition, no growth was observed in any product with a pH ranging from 4.74 to 5.17, both during exponential abusive cooling periods of up to 21 h and during storage for 21 h at 44°C. While <1-log growth of C. perfringens from spores was observed in the pH 5.63 product cooled exponentially from 54.4 to 7.2°C in 15 h or less, the pH 6.35 product supported growth, even after 6 h of cooling from 54.4 to 7.2°C. These challenge tests demonstrate that adjustment of ground beef to pH of 5.5 or less and of barbeque products to pH of 5.63 or less inhibits C. perfringens spore germination and outgrowth during extended cooling periods from 54.4 to 7.2°C up to 15 h. Therefore, safe cooling periods for products with homogeneous, lower pHs can be substantially longer.

show abstract

“…The amount of BSC necessary to perform these actions effectively is much greater than 1.3% when used in a ground beef matrix. Other researchers found that the combination of BSC and other organic acids provided synergistic antimicrobial activity (6,15,16).…”

Section: Antimicrobial Effect Of Bsc Against Foodborne Pathogens In Gmentioning

confidence: 96%

Antimicrobial Effect of Buffered Sodium Citrate (BSC) on Foodborne Pathogens in Liquid Media and Ground Beef

Ryu¹,

Fung²

2010

JFN

View full text Add to dashboard Cite

The antimicrobial effects of a commercially available, buffered sodium citrate (BSC) were evaluated for the reduction of total aerobic bacteria count, Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in a liquid medium and ground beef. BSC at 0, 1, 2 and 4.8% (wt/vol) or 0, 3, and 4.8% (wt/wt) was mixed into inoculated brain heart infusion (BHI) broth and ground beef (80% lean), respectively. BSC at concentrations of 1 and 2% did not inhibit growth of the pathogens tested in BHI broth. E. coli O157:H7 in BHI broth with 4.8% BSC was significantly reduced (p<0.05) by 3～4 log CFU/mL compared with the control for up to 4 days. At 4.8%, BSC treatment of ground beef most significantly reduced (p<0.05) total aerobic count and E. coli O157:H7 by 2.1 and 2.0 log CFU/g, respectively. This study indicates that the legally allowable level of 1.3% (wt/wt) BSC is not effective for reducing the pathogens tested in ground beef stored at 7 o C.

show abstract

Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast

Cited by 53 publications

References 15 publications

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

Growth Potential of Clostridium perfringens from Spores in Acidified Beef, Pork, and Poultry Products during Chilling

Antimicrobial Effect of Buffered Sodium Citrate (BSC) on Foodborne Pathogens in Liquid Media and Ground Beef

Contact Info

Product

Resources

About