| Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. | |
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MedLine Citation:
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PMID: 15135954 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Inhibition of Clostridium perfringens germination and outgrowth by salts of organic acids such as sodium lactate, sodium acetate, buffered sodium citrate and buffered sodium citrate supplemented with sodium diacetate was evaluated during continuous chilling of ground turkey. Turkey breast meat was injected with a brine-containing NaCl, potato starch and potassium tetra pyrophosphate to yield final in-product concentrations of 0.85%, 0.25% and 0.20%, respectively. The meat was ground, mixed with either sodium lactate (1%, 2%, 3% or 4%), sodium acetate (1% or 2%), buffered sodium citrate (Ional, 1%) or buffered sodium citrate supplemented with sodium diacetate (Ional Plus trade mark, 1%), in addition to a control that did not contain added antimicrobials. Each product was mixed with a three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log10 spores/g. Inoculated products (10 g) were packaged into cook-in-bags (2 x 3 in.), vacuum sealed, cooked at 60 degrees C for 1 h, and subsequently chilled from 54.4 to 7.2 degrees C in 15, 18 and 21 h following exponential chilling rates. Products were sampled immediately after cooking and then after chilling. Chilling of cooked turkey following 15, 18 and 21 h chill rates resulted in germination and outgrowth of C. perfringens spores to 6.6, 7.58 and 7.95 log10 CFU/g populations, respectively, from initial spore populations of ca. 2.80 log10 CFU/g. Incorporation of sodium lactate (1%), sodium acetate (1%), Ional or Ional Plus (1%) substantially inhibited germination and outgrowth of C. perfringens spores compared to controls. Final C. perfringens total populations of 3.12, 3.10, 2.38 and 2.92 log10 CFU/g, respectively, were observed following a 15-h exponential chill rate. Similar inhibitory effects were observed for 18 and 21 chill rates with the antimicrobials at 1% concentrations. While sodium lactate and sodium acetate concentrations of 1% were sufficient to control C. perfringens germination and outgrowth (<1.0 log10 CFU/g growth) following 15 h chill rates, higher concentrations were required for 18 and 21 h chill rates. Ional at 1% concentration was effective in inhibiting germination and outgrowth to <1.0 log10 CFU/g of C. perfringens for all three chill rates (15, 18 and 21 h) tested. Use of sodium salts of organic acids in formulation of ready-to-eat meat products can reduce the risk of C. perfringens spore germination and outgrowth during chilling. |
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Authors:
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V K Juneja; H Thippareddi |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: International journal of food microbiology Volume: 93 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 2004 Jun |
Date Detail:
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Created Date: 2004-05-11 Completed Date: 2004-08-26 Revised Date: 2012-01-17 |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: Netherlands |
Other Details:
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Languages: eng Pagination: 155-63 Citation Subset: IM |
Copyright Information:
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Copyright 2003 Elsevier B.V. |
Affiliation:
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Microbial Food Safety, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. vjuneja@arserrc.gov |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Citrates / pharmacology Clostridium perfringens / drug effects, growth & development* Colony Count, Microbial Dose-Response Relationship, Drug Food Handling / methods Food Microbiology Food Preservation / methods* Food Preservatives / pharmacology* Meat / microbiology* Meat Products / microbiology Sodium Acetate / pharmacology Sodium Lactate / pharmacology Spores, Fungal Time Factors Turkeys |
| Chemical | |
Reg. No./Substance:
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0/Citrates; 0/Food Preservatives; 18996-35-5/sodium citrate; 6131-90-4/Sodium Acetate; 72-17-3/Sodium Lactate |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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