Survival and Growth of Clostridium perfringens during the Cooling Step of Thermal Processing of Meat Products A Review of the Scientific Literature
نویسنده
چکیده
Introduction .......................................................................................................... 2 Clostridium perfringens and other spore-formers Association with foodborne disease ................................................................. 3 Effects of heat on vegetative cells in laboratory media ................................... 4 Effects of heat on spores in laboratory media .................................................. 4 Activation and outgrowth of spores in laboratory media ................................. 5 Survival and growth of C. perfringens in uncured meats Beef Heat resistance ......................................................................................... 6 Cooling ...................................................................................................... 6 Inhibitors ................................................................................................... 7 Pork .......................................................................................................... 7 Poultry Heat resistance ......................................................................................... 7 Cooling ...................................................................................................... 7 Inhibitors ................................................................................................... 8 Combination foods Chili .......................................................................................................... 8 Goulash (beef) .......................................................................................... 8 Spaghetti with meat sauce ........................................................................ 8 Survival and growth of C. perfringens in cured meats Ham .......................................................................................................... 9 Frankfurters ...................................................................................................... 9 Sausage .......................................................................................................... 9 Inhibitors Sodium nitrite ........................................................................................... 9 Sorbic acid .............................................................................................. 10 Sodium propionate .................................................................................. 10 SLEB ....................................................................................................... 10 Bacteriocins ............................................................................................ 10 Efficiency of cooling processes ............................................................................ 10 Summary ........................................................................................................ 10 References ........................................................................................................ 11 FRI BRIEFINGS
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Clostridium Perfringens Toxin Types Associated with Meat: Review in Iran
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