Predictive model for growth of Clostridium perfringens in cooked cured pork☆

Juneja, Vijay K.; Huang, Lihan; Thippareddi, H.

doi:10.1016/j.ijfoodmicro.2006.01.038

Cited by 33 publications

(18 citation statements)

References 36 publications

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“…However, these studies were performed on non-inoculated meat samples. Inoculated tests have been performed by several authors during evaluations of hazards associated with slow cooling of cooked meat, for instance Gaze et al (1998), Juneja, Huang, andThippareddi (2006), Smith, Juneja, and Schaffner (2004) and Taormina, Bartholomew, and Dorsa (2003), to name a few. Most of the abovementioned studies were conducted using small samples in temperature controlled waterbaths.…”

Section: Introductionmentioning

confidence: 99%

Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment

Drummond

Sun

Talens

et al. 2009

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment

Drummond

Sun

Talens

et al. 2009

LWT - Food Science and Technology

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“…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: 57%

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

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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.

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“…( ) ( ) (6) Here it is important to emphasize that µ 0 is a model parameter in the Baranyi and Roberts model with the dimension of the specific growth rate and µ max is the maximal specific growth rate i.e. actual specific growth rate at the flexion point of the growth curve.…”

Section: The Primary Model and Mathematical Modelling Under Dynamicalmentioning

confidence: 99%

“…with model curves that describe the growth of the microbial population with time. Some of the most common primary models are modified Gompertz, Baranyi and Roberts and Logistic models [6].…”

Section: Introductionmentioning

confidence: 99%

Microbial growth modelling under variable temperature conditions

Popov¹,

Gospavić²,

Kreyenschmidt³

et al. 2009

Environmental Health Risk V

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The application of a Quantitative Microbial Risk Assessment (QMRA) in food supply chains requires accurate prediction of microbial growth under variable temperature conditions. A dynamical growth model under variable temperature conditions was developed using raw data for microbial growth of Pseudomonas spp. in poultry under aerobic conditions from a food supply chain in Germany. The primary model was developed using measurement data under a set of fixed temperatures and constant environmental conditions. The two primary models used for modelling the growth under constant temperature conditions were: Baranyi and modified Gompertz. As a secondary model the square root model was used for maximal growth rate in the Baranyi model and polynomial interpolation for the modified Gompertz model. In the case of the Baranyi model the main assumption, that the initial physiological state of the inoculum is constant and independent of the environmental parameters, is used. The generated dynamical models are validated by comparing the predictions obtained by both models with data measured under dynamical temperature conditions. Two temperature profiles were used for comparison and good agreement has been found between experimental data and model predictions.

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Predictive model for growth of Clostridium perfringens in cooked cured pork☆

Cited by 33 publications

References 36 publications

Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment

Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment

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

Microbial growth modelling under variable temperature conditions

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