Growth of Clostridium perfringens in cooked chili during cooling

• Published in: Applied and Environmental Microbiology Vol. 54; no. 5; pp. 1104 - 1108
• Main Authors: Blankenship, L.C, Craven, S.E, Leffler, R.G, Custer, C
• Format: Journal Article
• Language: English
• Published: Washington, DC American Society for Microbiology 01.05.1988
• Subjects: AGENT PATHOGENE; ALIMENTOS; Biological and medical sciences; CARNE; CLOSTRIDIUM; Clostridium perfringens; Clostridium perfringens - growth & development; Cold Temperature; Computers; DEGRADATION; DETERIORO; ENFRIAMIENTO; Food Contamination - prevention & control; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; HIGIENE DE LOS ALIMENTOS; Hot Temperature; HYGIENE DES ALIMENTS; Meat and meat product industries; MICROORGANISME; MICROORGANISMOS; MODELE; MODELOS; Models, Biological; ORGANISMOS PATOGENOS; PRODUIT ALIMENTAIRE; REFROIDISSEMENT; TEMPERATURA; TEMPERATURE; Time Factors; VIANDE; Clostridiales; Bacteria; Biological contamination; Clostridium perfringens; Spores; Clostridiaceae

U.S. Department of Agriculture regulations require that brick chili be cooled from 48.9 degrees C to 4.4 degrees C within 2 h of cooking, but processors may not always be able to comply. Studies were conducted to evaluate the extent of bacterial multiplication resulting from outgrowth of germinated...