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GROWTH AND SURVIVAL OF Clostridium perfringens DURING CONSTANTLY RISING TEMPERATURES
Author(s) -
WILLARDSEN R.R.,
BUSTA F. F.,
ALLEN C. E.,
SMITH L. B.
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.tb02333.x
Subject(s) - clostridium perfringens , growth rate , strain (injury) , food science , zoology , clostridium , chemistry , biology , mathematics , bacteria , genetics , geometry , anatomy
Growth and survival of a composite of various strains of Clostridium perfringens was monitored in autoclaved ground beef exposed to constantly rising temperatures increased at rates analogous to those used in beef cookery. Cooking rates from 4.1°C/hr to 12.5°C/hr were examined. Mean generation times (MGT 35‐52 ) were determined between 35° and 52°C. the temperature range at which most growth took place. The MGT 35‐52°C values ranged from 13 min (6.0°C/hr) to 30 min (12.5°C/hr). The most rapid growth rates (MGT mrg ) at the rising temperature rates examined were essentially identical at about 8 min. At a constant temperature of 41°C, strain NCTC 8238 exhibited a generation time of 7.1 min. Data characterized growth and survival of C. perfringens during rising temperatures. These data can be used for future growth studies in particular food systems.