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United States Department of Agriculture

Agricultural Research Service

Title: Outgrowth of Clostridium Perfringens Spores in Cooked Food under Vacumm

item Juneja, Vijay

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: December 7, 2004
Publication Date: December 11, 2004
Citation: Juneja, V.K. 2004. Outgrowth of clostridium perfringens spores in cooked food under vacumm. Meeting Abstract.

Technical Abstract: Clostridium perfringens growth from a spore inoculum was investigated in vacuum packaged Kakuni, a Japanese product, and sous-vide processed marinated chicken breast that included additional 1.0% NaCl. The total C. perfringens population was determined by plating diluted samples on tryptose-sulfite-cycloserine agar followed by anaerobic incubation for 48 h at 37°C. C. perfringens growth from spores was not observed in Kakuni stored at 4, 19, 25 and 32°C. For vacuum-packaged, cook-in-bag marinated chicken products, static temperature abuse to 19 °C for < 9.5 h and abuse to 25 °C for < 6 h did not lead to C. perfringens growth from spore inocula.

Last Modified: 4/18/2015
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