Grape seed extract and sodium chloride as interventions to limit Clostridium perfringens growth during cooling

Authors: COSANSU, SERAP - Sakarya University; Osoria, Marangeli; Juneja, Vijay

Submitted to: Food Control
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/4/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary: One of the most common types of food poisoning in the United States is caused by a deadly bacterium, Clostridium perfringens. Illnesses have been traditionally associated with inadequate cooling practices in retail food service operations. Thus, there was a need to determine the cooling time and temperature for cooked beef to remain pathogen-free and provide vital data for performing risk assessment on cooked meat. We determined that addition of sodium chloride in ground beef is the dominant factor influencing the pathogen growth during the slow cooling of the cooked product. In contrast, grape seed extract addition alone exhibited no meaningful inhibitory effect. These findings will be of immediate use to the retail food service operations and regulatory agencies to ensure the safety of the cooked foods.

Technical Abstract: This study investigated the effects of sodium chloride (NaCl), grape seed extract (GSE), and cooling duration on the growth of Clostridium perfringens in cooked ground beef during slow exponential cooling. Meat samples containing 0–30 g/kg NaCl and 0–30 mL/kg GSE were cooled from 54.5C to 7.2C over 12, 15, 18, or 21 h. The programmed and actual cooling curves matched closely, ensuring consistent thermal conditions. C. perfringens growth was strongly influenced by NaCl concentration (P less than 0.001), while GSE alone exhibited no significant effect (P more than 0.05). Increasing NaCl levels significantly reduced net growth in a concentration-dependent manner, with 20 – 30 g/kg NaCl effectively suppressing proliferation to levels consistent with stabilization criteria. No significant interaction between NaCl and GSE was observed, indicating that reductions were primarily attributable to salt. These findings demonstrate that NaCl remains an effective control measure for C. perfringens during slow cooling, whereas GSE at practical concentrations provides minimal additional benefit. Optimizing multi-hurdle strategies that incorporate natural antimicrobials may offer future opportunities for clean-label meat preservation.