Author
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Novak, John |
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 3/27/2002 Publication Date: 3/7/2002 Citation: NOVAK, J.S. CLOSTRIDIUM PERFRINGENS: STATUS OF A FOOD-BORNE SPORE-FORMER. MEETING ABSTRACT. 2002. Interpretive Summary: Technical Abstract: Clostridium perfringens is responsible for the third most common cause of food-borne illness in the U.S. today, resulting in an estimated 0.25 million cases annually and an associated economic loss of 12.5 billion dollars. The increased production of minimally-processed, extended shelf-life, refrigerated foods has resulted in the increased potential for food-borne disease outbreaks associated with this pathogenic spore-former. Current food processing methods cannot assure complete elimination of heat resistant spores from C. perfringens without compromising the nutritional and organoleptic attributes of the foods. Despite a requirement for 13 essential amino acids, optimal growth temperatures from 43 to 45 C, pH range 5 to 8, and substrate water activity range of 0.93 to 0.97, C. perfringens can be found ubiquitously viable in food, water, and air. As a consequence of the inevitable presence of C. perfringens in foods, the Food Safety Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) has established performance standards for the pathogen in meat products. Current methods of controlling the anaerobic pathogen concentrate on the inhibition of spore germination, outgrowth, and multiplication of vegetative cells. Exposure of vegetative cells to sublethal sanitizing treatments may result in increasing resistance properties of the pathogen and the potential for food-borne illness. Transient adaptations to stress include the increased cellular synthesis of proteins which play a role in enhancing pathogen survival. Basic and applied research examples will address the specific characteristics and attributes that make this microorganism a food safety concern. |
