Location: Residue Chemistry and Predictive Microbiology ResearchTitle: Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef
|COSANSU, SERAP - Sakarya University|
Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/6/2019
Publication Date: 2/7/2019
Citation: Cosansu, S., Juneja, V.K., Osoria, M., Mukhopadhyay, S. 2019. Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef. International Journal of Food Science and Technology. 120:33-37. https://doi.org/10.1016/j.foodres.2019.02.014.
Interpretive Summary: Clostridium perfringens was found to be one of the most common pathogens causing food poisoning in the United States. Following cooking, heat activated spores can germinate, outgrow and multiply if products are not properly cooled in retail food service establishments. Thus, there has been a need to better define the heat treatment given to beef products to provide an adequate degree of protection against survival of this pathogen. We found that supplementing ground beef with grape seed extract renders the pathogen more sensitive to the lethal effect of heat. The thermal death time values determined for predicting the destruction of Clostridium perfringens in beef will be of immediate use to consumers and to the retail food service operations and regulatory agencies to ensure the safety of the cooked foods.
Technical Abstract: The heat resistance (57.5–65deg C) of a three strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0–3% grape seed extract (GSE) was quantified. The surviving cell population was enumerated on tryptose–sulfite–cycloserine agar. The decimal reduction (D)-values in beef that included no GSE were 67.1, 17.16, 4.02, and 1.62 min at 57.5, 60, 62.5, and 65 deg C, respectively. Addition of 1.0% GSE resulted in concomitant decrease in heat resistance as evidenced by reduced bacterial D-values. The D-values in beef with added 1.0% GSE were 62.89, 13.71, 3.48 and 1.46 min at 57.5, 60, 62.5, and 65 deg C, respectively. The heat resistance was further decreased when the GSE concentration in beef was increased to 2 or 3%. The z-values in beef with or without GSE were similar, ranging from 4.41 to 4.56C. The results of this study would be beneficial to the retail and institutional food service establishments in estimating re-heating time and temperature for sous vide processed ground beef to ensure safety against C. perfringens.