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SURVIVAL OF Clostridium perfringens IN REFRIGERATED AND FROZEN MEAT AND POULTRY ITEMS
Author(s) -
TRAKULCHANG S. P.,
KRAFT A. A.
Publication year - 1977
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.1365-2621.1977.tb01536.x
Subject(s) - clostridium perfringens , spore , food science , inoculation , biology , microbiology and biotechnology , bacteria , horticulture , genetics
Refrigerated and frozen meats and poultry products from a retail source were examined for incidence of Clostridium perfringens vegetative cells and spores. Foods included raw ground beef, beef and pork liver, and precooked frozen beef and poultry items. Inoculated samples were also frozen and stored for various periods up to 42 days at ‐29°C. Survival of C. perfringens spores in frozen food samples and in a bacteriological medium was high, but vegetative cells were virtually eliminated. Thawing at low temperature for 2 days caused further reduction of vegetative cells, but not of spores. Approximately 50% of 32 retail frozen precooked food samples were positive for vegetative cells, and about 15% demonstrated spores of C. perfringens .