Potential for Growth of Clostridium perfringens from Spores in Pork Scrapple During Cooling

We conducted stabilization studies to determine the ability of Clostridium perfringens spores to germinate and grow during exponential cooling of a commercial formulation of pork scrapple. Scrapple was inoculated with a mixture of three strains of C. perfringens spores (NTCC 8238, NCTC 8239, and ATC...

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Veröffentlicht in:	Foodborne pathogens and disease 2010-02, Vol.7 (2), p.153-157
Hauptverfasser:	Juneja, Vijay K, Porto-Fett, Anna C.S, Gartner, Kelly, Tufft, Linda, Luchansky, John B
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals bacterial contamination bacterial spores Clostridium Clostridium perfringens Clostridium perfringens - physiology Colony Count, Microbial Consumer Product Safety cooked foods cooking cooling food contamination Food Contamination - prevention & control Food Handling - methods food packaging food pathogens Food Preservation Growth heat tolerance Humans isolation meat products Meat Products - microbiology plate count pork spore germination Spores (Botany) Spores, Bacterial - growth & development Swine Temperature Time Factors vacuum packaging viability
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