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Coşkun CK, Şahin Yeşilçubuk N, Met Özyurt A. Effect of cooling rate on
Clostridium perfringens
survival trends in selected home‐made cooked, reheated, and recooled meals with different consumer scenarios. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Cihan Kaan Coşkun
- Arçelik A.Ş., R&D Center İstanbul Turkey
- Department of Food Engineering Faculty of Chemistry and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
| | - Neşe Şahin Yeşilçubuk
- Department of Food Engineering Faculty of Chemistry and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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El Kadri H, Alaizoki A, Celen T, Smith M, Onyeaka H. The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef. Int J Food Microbiol 2020; 320:108540. [PMID: 32044624 DOI: 10.1016/j.ijfoodmicro.2020.108540] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 10/10/2019] [Accepted: 01/26/2020] [Indexed: 02/02/2023]
Abstract
Low-temperature long-time (LTLT) cooking may lead to risk of potential survival of pathogenic bacteria such as Clostridium perfringens in cooked meat. In this study, the effect of LTLT cooking on C. perfringens was investigated at temperatures commonly used by caterers. Brain heart infusion broth (BHIB) and meat cubes in pouches (vacuumed or non-vacuumed) were inoculated with C. perfringens (NCTC 8238) and heated at temperatures of 48 °C, 53 °C, 55 °C, 60 °C and 70 °C. The viability of C. perfringens in BHIB and meat was monitored using plate counting and the D-value of each thermal treatment was determined. The recovery of C. perfringens after thermal treatment was assessed using optical density measurements. Flow cytometry analysis was used to assess the physiological status (death/injury) of C. perfringens cells in BHIB. The results showed that the required log reduction (6-log) of C. perfringens can be achieved at 55 °C but not at 48 °C or 53 °C. The D-values at all temperatures were higher in meat compared to BHIB while the D-value at 55 °C was higher in non-vacuum compared to vacuum sealed meat. C. perfringens cells were able to recover and grow to pathogenic levels when thermal treatment was unable to achieve the required 6-log reduction. In BHIB, percentage of dead cells increased gradually at 48 °C, 53 °C and 55 °C while an immediate increase (>95%) was observed at 60 °C and 70 °C. These results are important to food safety authorities allowing to set the time-temperature combinations to be used in LTLT cooking to obtain safe meat.
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Affiliation(s)
- Hani El Kadri
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Alaa Alaizoki
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Teyfik Celen
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Madeleine Smith
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, B15 2TT Birmingham, United Kingdom.
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3
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Huang L. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions. J Food Sci 2016; 81:M1754-65. [PMID: 27259065 DOI: 10.1111/1750-3841.13356] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 04/29/2016] [Accepted: 05/03/2016] [Indexed: 11/27/2022]
Abstract
Clostridium perfringens type A is a significant public health threat and its spores may germinate, outgrow, and multiply during cooling of cooked meats. This study applies a new C. perfringens growth model in the USDA Integrated Pathogen Modeling Program-Dynamic Prediction (IPMP Dynamic Prediction) Dynamic Prediction to predict the growth from spores of C. perfringens in cooked uncured meat and poultry products using isothermal, dynamic heating, and cooling data reported in the literature. The residual errors of predictions (observation-prediction) are analyzed, and the root-mean-square error (RMSE) calculated. For isothermal and heating profiles, each data point in growth curves is compared. The mean residual errors (MRE) of predictions range from -0.40 to 0.02 Log colony forming units (CFU)/g, with a RMSE of approximately 0.6 Log CFU/g. For cooling, the end point predictions are conservative in nature, with an MRE of -1.16 Log CFU/g for single-rate cooling and -0.66 Log CFU/g for dual-rate cooling. The RMSE is between 0.6 and 0.7 Log CFU/g. Compared with other models reported in the literature, this model makes more accurate and fail-safe predictions. For cooling, the percentage for accurate and fail-safe predictions is between 97.6% and 100%. Under criterion 1, the percentage of accurate predictions is 47.5% for single-rate cooling and 66.7% for dual-rate cooling, while the fail-dangerous predictions are between 0% and 2.4%. This study demonstrates that IPMP Dynamic Prediction can be used by food processors and regulatory agencies as a tool to predict the growth of C. perfringens in uncured cooked meats and evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules. This study also demonstrates the need for more accurate data collection during cooling.
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Affiliation(s)
- Lihan Huang
- U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, U.S.A
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Mohr TB, Juneja VK, Thippareddi HH, Schaffner DW, Bronstein PA, Silverman M, Cook LV. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products. J Food Prot 2015; 78:1512-26. [PMID: 26219365 DOI: 10.4315/0362-028x.jfp-15-015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Heat-resistant spores of Clostridium perfringens may germinate and multiply in cooked meat and poultry products when the rate and extent of cooling does not occur in a timely manner. Therefore, six cooling models (PMP 7.0 broth model; PMIP uncured beef, chicken, and pork models; Smith-Schaffner version 3; and UK IFR ComBase Perfringens Predictor) were evaluated for relative performance in predicting growth of C. perfringens under dynamic temperature conditions encountered during cooling of cooked, uncured meat and poultry products. The predicted growth responses from the models were extensively compared with those observed in food. Data from 188 time-temperature cooling profiles (176 for single-rate exponential cooling and 12 for dual-rate exponential cooling) were collected from 17 independent sources (16 peer-reviewed publications and one report) for model evaluation. Data were obtained for a variety of cooked products, including meat and poultry slurries, ground meat and poultry products with and without added ingredients (e.g., potato starch, sodium triphosphate, and potassium tetrapyrophosphate), and processed products such as ham and roast beef. Performance of the models was evaluated using three sets of criteria, and accuracy was defined within a 1- to 2-log range. The percentages of accurate, fail-safe, or fail-dangerous predictions for each cooling model differed depending on which criterion was used to evaluate the data set. Nevertheless, the combined percentages of accurate and fail-safe predictions based on the three performance criteria were 34.66 to 42.61% for the PMP 7.0 beef broth model, 100% for the PMIP cooling models for uncured beef, uncured pork and uncured chicken, 80.11 to 93.18% for the Smith-Schaffner cooling model, and 74.43 to 85.23% for the UK IFR ComBase Perfringens Predictor model during single-rate exponential chilling. Except for the PMP 7.0 broth model, the other five cooling models (PMIP, Smith-Schaffner, and UK IFR ComBase) are useful and reliable tools that food processors and regulatory agencies can use to evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules.
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Affiliation(s)
- T B Mohr
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, 530 Center Street N.E., Suite 401, Salem, Oregon 97301, USA.
| | - V K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - H H Thippareddi
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, USA
| | - D W Schaffner
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey 08901, USA
| | - P A Bronstein
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, Patriots Plaza III, Suite 9-225B, Washington, D.C. 20250, USA
| | - M Silverman
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Policy and Program Development, Risk, Innovations, and Management Division, Patriots Plaza III, Suite 8-124A, Washington, D.C. 20250, USA
| | - L V Cook
- SafetyTaste Solutions LLC, Burke, Virginia 22015, USA
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Drummond L, Meinert L, Koch AG, Würtz J, Zhang Z, Sun DW. Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12867] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Liana Drummond
- FRCFT; School of Biosystems Engineering; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Lene Meinert
- Danish Meat Research Institute; Danish Technological Institute; Gregersensvej 9 2630 Taastrup Denmark
| | - Anette Granly Koch
- Danish Meat Research Institute; Danish Technological Institute; Gregersensvej 9 2630 Taastrup Denmark
| | - Jens Würtz
- Danish Meat Research Institute; Danish Technological Institute; Gregersensvej 9 2630 Taastrup Denmark
| | - Zhihang Zhang
- FRCFT; School of Biosystems Engineering; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Da-Wen Sun
- FRCFT; School of Biosystems Engineering; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
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Augustin JC. Challenges in risk assessment and predictive microbiology of foodborne spore-forming bacteria. Food Microbiol 2011; 28:209-13. [DOI: 10.1016/j.fm.2010.05.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2009] [Revised: 05/01/2010] [Accepted: 05/03/2010] [Indexed: 11/15/2022]
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Jaloustre S, Cornu M, Morelli E, Noël V, Delignette-Muller M. Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products. Food Microbiol 2011; 28:311-20. [DOI: 10.1016/j.fm.2010.04.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2009] [Revised: 03/29/2010] [Accepted: 04/01/2010] [Indexed: 11/29/2022]
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Drummond L, Sun DW, Vila CT, Scannell AG. Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.03.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sánchez-Plata MX, Amézquita A, Blankenship E, Burson DE, Juneja V, Thippareddi H. Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts. J Food Prot 2005; 68:2594-605. [PMID: 16355831 DOI: 10.4315/0362-028x-68.12.2594] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Spores of foodborne pathogens can survive traditional thermal processing schedules used in the manufacturing of processed meat products. Heat-activated spores can germinate and grow to hazardous levels when these products are improperly chilled. Germination and outgrowth of Clostridium perfringens spores in roast beef during chilling was studied following simulated cooling schedules normally used in the processed-meat industry. Inhibitory effects of organic acid salts on germination and outgrowth of C. perfringens spores during chilling and the survival of vegetative cells and spores under abusive refrigerated storage was also evaluated. Beef top rounds were formulated to contain a marinade (finished product concentrations: 1% salt, 0.2% potassium tetrapyrophosphate, and 0.2% starch) and then ground and mixed with antimicrobials (sodium lactate and sodium lactate plus 2.5% sodium diacetate and buffered sodium citrate and buffered sodium citrate plus 1.3% sodium diacetate). The ground product was inoculated with a three-strain cocktail of C. perfringens spores (NCTC 8238, NCTC 8239, and ATCC 10388), mixed, vacuum packaged, heat shocked for 20 min at 75 degrees C, and chilled exponentially from 54.5 to 7.2 degrees C in 9, 12, 15, 18, or 21 h. C. perfringens populations (total and spore) were enumerated after heat shock, during chilling, and during storage for up to 60 days at 10 degrees C using tryptose-sulfite-cycloserine agar. C. perfringens spores were able to germinate and grow in roast beef (control, without any antimicrobials) from an initial population of ca. 3.1 log CFU/g by 2.00, 3.44, 4.04, 4.86, and 5.72 log CFU/g after 9, 12, 15, 18, and 21 h of exponential chilling. A predictive model was developed to describe sigmoidal C. perfringens growth curves during cooling of roast beef from 54.5 to 7.2 degrees C within 9, 12, 15, 18, and 21 h. Addition of antimicrobials prevented germination and outgrowth of C. perfringens regardless of the chill times. C. perfringens spores could be recovered from samples containing organic acid salts that were stored up to 60 days at 10 degrees C. Extension of chilling time to > or =9 h resulted in >1 log CFU/g growth of C. perfringens under anaerobic conditions in roast beef. Organic acid salts inhibited outgrowth of C. perfringens spores during chilling of roast beef when extended chill rates were followed. Although C. perfringens spore germination is inhibited by the antimicrobials, this inhibition may represent a hazard when such products are incorporated into new products, such as soups and chili, that do not contain these antimicrobials, thus allowing spore germination and outgrowth under conditions of temperature abuse.
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Affiliation(s)
- Marcos X Sánchez-Plata
- Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska, USA
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Taormina PJ, Bartholomew GW. Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus. J Food Prot 2005; 68:1831-9. [PMID: 16161681 DOI: 10.4315/0362-028x-68.9.1831] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
It is unclear how rapidly meat products, such as bacon, that have been heat treated but not fully cooked should be cooled to prevent the outgrowth of spore-forming bacterial pathogens and limit the growth of vegetative cells. Clostridium perfringens spores and vegetative cells and Staphylococcus aureus cells were inoculated into ground cured pork bellies with and without 1.25% liquid smoke. Bellies were subjected to the thermal profiles of industrial smoking to 48.9 degrees C (120 degrees F) and normal cooling of bacon (3 h) as well as a cooling phase of 15 h until the meat reached 7.2 degrees C (45 degrees F). A laboratory-scale bacon smoking and cooling operation was also performed. Under normal smoking and cooling thermal conditions, growth of C. perfringens in ground pork bellies was <1 log regardless of smoke. Increase of S. aureus was 2.38 log CFU/g but only 0.68 log CFU/g with smoke. When cooling spanned 15 h, both C. perfringens and S. aureus grew by a total of about 4 log. The addition of liquid smoke inhibited C. perfringens, but S. aureus still achieved a 3.97-log increase. Staphylococcal enterotoxins were detected in five of six samples cooled for 15 h without smoke but in none of the six samples of smoked bellies. In laboratory-scale smoking of whole belly pieces, initial C. perfringens populations of 2.23 +/- 0.25 log CFU/g were reduced during smoking to 0.99 +/- 0.50 log CFU/g and were 0.65 +/- 0.21 log CFU/g after 15 h of cooling. Populations of S. aureus were reduced from 2.00 +/- 0.74 to a final concentration of 0.74 +/- 0.53 log CFU/g after cooling. Contrary to findings in the ground pork belly system, the 15-h cooling of whole belly pieces did not permit growth of either pathogen. This study demonstrates that if smoked bacon is cooled from 48.9 to 7.2 degrees C (120 to 45 degrees F) within 15 h, a food safety hazard from either C. perfringens or S. aureus is not likely to occur.
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Affiliation(s)
- Peter J Taormina
- John Morrell & Co., 805 East Kemper Road, Cincinnati, Ohio 45246-2515, USA.
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