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RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVEN
Author(s) -
SUNDBERG ALICE DITTMER,
CARLIN AGNES FRANCES
Publication year - 1978
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.1365-2621.1978.tb02286.x
Subject(s) - clostridium perfringens , cooked meat , food science , inoculation , chemistry , spore , biology , bacteria , botany , horticulture , genetics
Destruction of Clostridium perfringens S‐45 was compared in inoculated beef loaves cooked to 49°, 57°, 66°, or 74°C in an electric crockery pot (CP) or in an oven at 163°C (MO). In loaves cooked to 74°C, aerobic plate counts were lower and total cooking losses were higher in the CP than in the MO. Destruction of C. perfringens was similar for CP and MO methods. Vegetative cell counts were similar in raw meat and in all loaves cooked to 49°C. Cell counts were reduced by 1.4 log 10 at 57°C and 2.2 log 10 at 66° and 74°C. Spore counts in raw loaves and in loaves cooked to 49° and to 57°C were similar but decreased by 0.5 log 10 and 1.2 log 10 in loaves cooked to 66° and 74°C, respectively. In beef loaves cooked to a recommended temperature of 74°C (7 hr in the CP on low and 11/2 hr in the MO), too few C. perfringens S‐45 survived to constitute a food poisoning hazard if the meat were eaten immediately.