Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry
The 2021 FSIS Appendix B guidelines restrict cooling of meat and poultry products to limit the growth of Clostridium perfringens to no greater than 1-log. This study compared the effect of pH and salt on the growth of 3 sporeforming pathogens, Clostridium perfringens, Bacillus cereus, and Clostridiu...
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Iowa State University Digital Press
2024-09-01
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| Series: | Meat and Muscle Biology |
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| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/17650/ |
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| author | Brandon J. Wanless Jeff Sindelar Kathleen Ann Glass Max C Golden |
| author_facet | Brandon J. Wanless Jeff Sindelar Kathleen Ann Glass Max C Golden |
| author_sort | Brandon J. Wanless |
| collection | DOAJ |
| description | The 2021 FSIS Appendix B guidelines restrict cooling of meat and poultry products to limit the growth of Clostridium perfringens to no greater than 1-log. This study compared the effect of pH and salt on the growth of 3 sporeforming pathogens, Clostridium perfringens, Bacillus cereus, and Clostridium botulinum during extended cooling in an uncured poultry product. Nine turkey treatments (75% moisture) were formulated using a full factorial design (pH 5.8, 6.2, 6.6; salt 1.2%, 1.5%, 1.8%). Treatments were inoculated with 3-log spores/g of C. perfringens, B. cereus, or C. botulinum and vacuum-packaged (25 g/package). Samples were cooked to 73°C, then cooled from 48.9 °C to 26.7 °C (phase 1) in 1, 1.5, 2, 2.5, or 3 h, from 26.7 °C to 12.8°C (phase 2) and from 12.8°C to 4.4°C (phase 3) in 5 h each. Samples were assayed by enumerating on selective agars at 0-time (post cook before incubation) and at internal temperatures 48.9, 26.7, and 4.4 C. C. botulinum grew < 1-log, and no botulinum toxin was detected regardless of cooling rate or formulation tested. B. cereus was inhibited in all formulations through the 12.5 h total cool (2.5-h phase 1 cooling), but > 1-log increase was observed in pH 6.6 formulations for 13-h total cool. Less than a 1-log C. perfringens growth was detected for all treatments when phase 1 cooling was limited to 1 h, with 1.5-h phase 1 cool for pH < 6.2 with > 1.2% salt, pH 6.6 with > 1.5% salt, and 2-h phase 1 cool for pH < 5.8 and 1.8% salt. All formulations supported a 1- to 3-log increase of C. perfringens when phase 1 cool was 3 h. This study confirms cooling conditions that inhibit C. perfringens will likewise inhibit C. botulinum and B. cereus for the duration of the cooling, and phase 1 cooling can be extended up to 2.5 h depending on salt/pH combinations. |
| format | Article |
| id | doaj-art-333494d3fff943b09c2201b18507536d |
| institution | DOAJ |
| issn | 2575-985X |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Iowa State University Digital Press |
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| series | Meat and Muscle Biology |
| spelling | doaj-art-333494d3fff943b09c2201b18507536d2025-08-20T02:45:11ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2024-09-018110.22175/mmb.17650Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured PoultryBrandon J. Wanless0Jeff SindelarKathleen Ann Glass1https://orcid.org/0000-0002-7996-1116Max C Golden2Food Research Institute, University of Wisconsin-MadisonFood Research Institute, University of Wisconsin-MadisonFood Research Institute, University of Wisconsin-MadisonThe 2021 FSIS Appendix B guidelines restrict cooling of meat and poultry products to limit the growth of Clostridium perfringens to no greater than 1-log. This study compared the effect of pH and salt on the growth of 3 sporeforming pathogens, Clostridium perfringens, Bacillus cereus, and Clostridium botulinum during extended cooling in an uncured poultry product. Nine turkey treatments (75% moisture) were formulated using a full factorial design (pH 5.8, 6.2, 6.6; salt 1.2%, 1.5%, 1.8%). Treatments were inoculated with 3-log spores/g of C. perfringens, B. cereus, or C. botulinum and vacuum-packaged (25 g/package). Samples were cooked to 73°C, then cooled from 48.9 °C to 26.7 °C (phase 1) in 1, 1.5, 2, 2.5, or 3 h, from 26.7 °C to 12.8°C (phase 2) and from 12.8°C to 4.4°C (phase 3) in 5 h each. Samples were assayed by enumerating on selective agars at 0-time (post cook before incubation) and at internal temperatures 48.9, 26.7, and 4.4 C. C. botulinum grew < 1-log, and no botulinum toxin was detected regardless of cooling rate or formulation tested. B. cereus was inhibited in all formulations through the 12.5 h total cool (2.5-h phase 1 cooling), but > 1-log increase was observed in pH 6.6 formulations for 13-h total cool. Less than a 1-log C. perfringens growth was detected for all treatments when phase 1 cooling was limited to 1 h, with 1.5-h phase 1 cool for pH < 6.2 with > 1.2% salt, pH 6.6 with > 1.5% salt, and 2-h phase 1 cool for pH < 5.8 and 1.8% salt. All formulations supported a 1- to 3-log increase of C. perfringens when phase 1 cool was 3 h. This study confirms cooling conditions that inhibit C. perfringens will likewise inhibit C. botulinum and B. cereus for the duration of the cooling, and phase 1 cooling can be extended up to 2.5 h depending on salt/pH combinations.https://www.iastatedigitalpress.com/mmb/article/id/17650/Clostridium perfringensClostridium botulinumBacillus cereuscoolingUSDA-FSIS Appendix Bmodel validation |
| spellingShingle | Brandon J. Wanless Jeff Sindelar Kathleen Ann Glass Max C Golden Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry Meat and Muscle Biology Clostridium perfringens Clostridium botulinum Bacillus cereus cooling USDA-FSIS Appendix B model validation |
| title | Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry |
| title_full | Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry |
| title_fullStr | Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry |
| title_full_unstemmed | Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry |
| title_short | Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry |
| title_sort | comparison of growth inhibition of clostridium perfringens clostridium botulinum and bacillus cereus during extended cooling of uncured poultry |
| topic | Clostridium perfringens Clostridium botulinum Bacillus cereus cooling USDA-FSIS Appendix B model validation |
| url | https://www.iastatedigitalpress.com/mmb/article/id/17650/ |
| work_keys_str_mv | AT brandonjwanless comparisonofgrowthinhibitionofclostridiumperfringensclostridiumbotulinumandbacilluscereusduringextendedcoolingofuncuredpoultry AT jeffsindelar comparisonofgrowthinhibitionofclostridiumperfringensclostridiumbotulinumandbacilluscereusduringextendedcoolingofuncuredpoultry AT kathleenannglass comparisonofgrowthinhibitionofclostridiumperfringensclostridiumbotulinumandbacilluscereusduringextendedcoolingofuncuredpoultry AT maxcgolden comparisonofgrowthinhibitionofclostridiumperfringensclostridiumbotulinumandbacilluscereusduringextendedcoolingofuncuredpoultry |