Strategy to inactivate Clostridium perfringens spores in meat products

被引:65
作者
Akhtar, Saeed [1 ,4 ]
Paredes-Sabja, Daniel [1 ,2 ]
Torres, J. Antonio [2 ]
Sarker, Mahfuzur R. [1 ,3 ]
机构
[1] Oregon State Univ, Dept Biomed Sci, Coll Vet Med, Corvallis, OR 97331 USA
[2] Oregon State Univ, Dept Food Sci & Technol, Coll Agr Sci, Corvallis, OR 97331 USA
[3] Oregon State Univ, Dept Microbiol, Coll Sci, Corvallis, OR 97331 USA
[4] Bahauddin Zakariya Univ, Univ Coll Agr, Multan, Pakistan
关键词
C; perfringens; Food poisoning; Spore germination; Spore inactivation; High pressure processing; BACILLUS-SUBTILIS SPORES; ENTEROTOXIN GENES; HIGH-PRESSURE; UV-RADIATION; MOIST HEAT; L-ALANINE; GERMINATION; PROTEINS; ACID; RESISTANCE;
D O I
10.1016/j.fm.2008.12.011
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The current study aimed to develop an inactivation strategy for Clostridium perfringens spores in meat through a combination of spore activation at low pressure (100-200 MPa, 7 min) and elevated temperature (80 degrees C, 10 min); spore germination at high temperatures (55, 60 or 65 degrees C and inactivation of germinated spores with elevated temperatures (80 and 90 degrees C, 10 and 20 min) and high pressure (586 MPa, at 23 and 73 degrees C, 10 min). Low pressures (100-200 MPa) were insufficient to efficiently activate C. perfringens spores for germination. However, C. perfringens spores were efficiently activated with elevated temperature (80 degrees C, 10 min), and germinated at temperatures lethal for vegetative cells (>= 55 degrees C when incubated for 60 min with a mixture of L-asparagine and KCl (AK) in phosphate buffer (pH 7) and in poultry meat. Inactivation of spores (similar to 4 decimal reduction) in meat by elevated temperatures (80-90 degrees C for 20 min) required a long germination period (55 degrees C for 60 min). However, similar inactivation level was reached with shorter germination period (55 degrees C for 15 min) when spore contaminated-meat was treated with pressure-assisted thermal processing (568 MPa, 73 degrees C, 10 min). Therefore, the most efficient strategy to inactivate C perfringens spores in poultry meat containing 50 mM AK consisted: (i) a primary heat treatment (80 degrees C, 10 min) to pasteurize and denature the meat proteins and to activate C perfringens spores for germination: (ii) cooling of the product to 55 degrees C in about 20 min and further incubation at 55 degrees C for about 15 min for spore germination; and (iii) inactivation of germinated spores by pressure-assisted thermal processing (586 MPa at 73 degrees C for 10 min). Collectively, this study demonstrates the feasibility of an alternative and novel strategy to inactivate C. perfringens spores in meat products formulated with germinants specific for C. perfringens. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码:272 / 277
页数:6
相关论文
共 34 条
[1]   Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth [J].
Akhtar, Saeed ;
Paredes-Sabja, Daniel ;
Sarker, Mahfuzur R. .
FOOD MICROBIOLOGY, 2008, 25 (06) :802-808
[2]  
Olsen S J, 2000, MMWR CDC Surveill Summ, V49, P1
[3]   Germination of Bacillus cereus spores in response to L-alanine and to inosine:: the roles of gerL and gerQ operons [J].
Barlass, PJ ;
Houston, CW ;
Clements, MO ;
Moir, A .
MICROBIOLOGY-SGM, 2002, 148 :2089-2095
[4]   Factors influencing germination of Bacillus subtilis spores via activation of nutrient receptors by high pressure [J].
Black, EP ;
Koziol-Dube, K ;
Guan, DS ;
Wei, H ;
Setlow, B ;
Cortezzo, DE ;
Hoover, DG ;
Setlow, P .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2005, 71 (10) :5879-5887
[5]   Role of the gerI operon of Bacillus cereus 569 in the response of spores to germinants [J].
Clements, MO ;
Moir, A .
JOURNAL OF BACTERIOLOGY, 1998, 180 (24) :6729-6735
[6]   IMPROVED MEDIUM FOR SPORULATION OF CLOSTRIDIUM PERFRINGENS [J].
DUNCAN, CL ;
STRONG, DH .
APPLIED MICROBIOLOGY, 1968, 16 (01) :82-&
[7]   THERMAL KINETICS OF STREPTOCOCCUS-FAECIUM IN NUTRIENT BROTH SOUS VIDE PRODUCTS UNDER PASTEURIZATION CONDITIONS [J].
GHAZALA, S ;
COXWORTHY, D ;
ALKANANI, T .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1995, 19 (04) :243-257
[8]   STUDIES OF THE PROCESSING OF THE PROTEASE WHICH INITIATES DEGRADATION OF SMALL, ACID-SOLUBLE PROTEINS DURING GERMINATION OF SPORES OF BACILLUS SPECIES [J].
ILLADESAGUIAR, B ;
SETLOW, P .
JOURNAL OF BACTERIOLOGY, 1994, 176 (10) :2788-2795
[9]   Thermal inactivation of Salmonella spp. in chicken broth, beef, pork, turkey, and chicken:: Determination of D- and Z-values [J].
Juneja, VK ;
Eblen, BS ;
Ransom, GM .
JOURNAL OF FOOD SCIENCE, 2001, 66 (01) :146-152
[10]   COMPARISON OF WESTERN IMMUNOBLOTS AND GENE DETECTION ASSAYS FOR IDENTIFICATION OF POTENTIALLY ENTEROTOXIGENIC ISOLATES OF CLOSTRIDIUM-PERFRINGENS [J].
KOKAIKUN, JF ;
SONGER, JG ;
CZECZULIN, JR ;
CHEN, FT ;
MCCLANE, BA .
JOURNAL OF CLINICAL MICROBIOLOGY, 1994, 32 (10) :2533-2539