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Inhibition of Clostridium perfringens Growth during Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product
| Content Provider | Scilit |
|---|---|
| Author | Smith, Andrew M. Dunn, Michael L. Jefferies, Laura K. Egget, Dennis L. Steele, Frost M. |
| Copyright Year | 2018 |
| Description | Journal: Journal of Food Protection This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef. Whole turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.01, 2.70, and 3.30% [w/w]) or BV (0.0, 1.75, 2.25, and 3.75% [w/w]) and a three-strain C. perfringens spore cocktail to a detectable level of ca. 2 to 3 log CFU/g. The meat was divided into 10-g portions, vacuum packaged, and stored frozen until tested. The turkey and beef were cooked in a programmable water bath to 71.6°C (160.8°F) in 5 h and to 57.2°C (135°F) in 6 h, respectively. The cooked turkey and beef were then cooled exponentially from 48.9 to 12.8°C (120 and 55°F) in 6, 9, 12, 15, and 18 h for the five cooling treatments. The cooling continued until the temperature reached 4.4°C (40°F). C. perfringens counts were determined at 54.4°C (130°F) and 4.4°C. CBV at 2.01% effectively limited C. perfringens growth in turkey to ≤1 log CFU/g with up to a 9-h cooling treatment, and 2.70 and 3.30% solutions were effective with up to the 18-h cooling treatment. BV had an inhibitory effect on C. perfringens outgrowth in beef but did not limit growth to ≤1 log CFU/g at any concentration tested for any of the cooling treatments. |
| Related Links | https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7239&context=etd |
| Ending Page | 466 |
| Page Count | 6 |
| Starting Page | 461 |
| ISSN | 0362028X |
| e-ISSN | 19449097 |
| DOI | 10.4315/0362-028x.jfp-17-274 |
| Journal | Journal of Food Protection |
| Issue Number | 3 |
| Volume Number | 81 |
| Language | English |
| Publisher | Elsevier BV |
| Publisher Date | 2018-02-23 |
| Access Restriction | Open |
| Subject Keyword | Journal: Journal of Food Protection Buffered Vinegar Clostridium Perfringens Roast Beef Roast Turkey |
| Content Type | Text |
| Resource Type | Article |
| Subject | Microbiology Food Science |
