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SURVIVAL OF Clostridium perfringens IN RUMP ROASTS COOKED IN AN OVEN AT 107° OR 177°C OR IN AN. ELECTRIC CROCKERY POT
Author(s) -
SUNDBERG ALICE DITTMER,
CARLIN AGNES FRANCES
Publication year - 1976
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.1365-2621.1976.tb00641.x
Subject(s) - clostridium perfringens , spore , food science , chemistry , inoculation , biology , botany , horticulture , bacteria , genetics
The objective was to determine the survival of C. perfringens S‐45 in inoculated rump roasts (1.6 kg) cooked in an electric crockery pot set on low or in an electric oven set at 107° or 177°C. Log counts for raw samples from roasts inoculated with C perfringens were 6.30/g for vegetative cells and 3.17/g for spores. Final internal temperatures and cooking times were 81°C and 10 hr for the crockery pot, 85°C and 9 hr for the slow oven, and 77°C and 2 1 / 2 hr for the moderate oven. Total cooking losses were 38 and 39% for roasts cooked in the crockery pot or slow oven and were lower, 32%, for roasts cooked in the moderate oven. Each cooking method reduced C perfringens cell counts by at least 3.4 log cycles and spore counts by at least 0.6 log cycle. Analysis of variance indicated that the counts of vegetative cells and spores on the cooked roasts were similar for the three methods of cooking.