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Survival of Clostridium perfringens in Frozen Chicken Gravy a
Author(s) -
STRONG DOROTHY HUSSEMANN,
CANADA JAMES C.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01765.x
Subject(s) - clostridium perfringens , spore , inoculation , food science , biology , horticulture , botany , bacteria , genetics
SUMMARY The effect of freezing Clostridiuna perfringens in chicken gravy was examined. Two means were used in inoculating the gravy: 1) inoculum‐ of C. perfringens was allowed to grow in the gravy for 6 hr; and 2) spores produced in Ellner's medium and dried on sterile soil were added to the gravy. In both cases, the gravy was then held in the frozen state (–17.7°C) for 180 days. When growth was permitted in the gravy, a maximum of 4.29% and 3.69% of viable cells survived for 90 and 180 days, respectively. When spores dried on soil were added to the gravy, maximum survival was 37.9% at 90 days and 10.9% at 180 days.