Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken.
Clostridium botulinum
Foodborne pathogen
Ground chicken
Meat safety
Predictive microbiology
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
11 2021
11 2021
Historique:
received:
13
07
2021
revised:
30
08
2021
accepted:
31
08
2021
entrez:
3
10
2021
pubmed:
4
10
2021
medline:
26
10
2021
Statut:
ppublish
Résumé
Cooking temperature of poultry meat is typically inadequate to inactivate the heat resistant spores of Clostridium botulinum. The purpose of this study is to develop a predictive model for C. botulinum during cooling of cooked ground chicken. Cooked chicken was inoculated with a cocktail of five strains of proteolytic C. botulinum type A and five strains of proteolytic C. botulinum type B to yield a final spore concentration of approximately 2 log CFU/g. The growth of C. botulinum was determined at constant temperatures from 10 to 46 °C. Dynamic temperature experiments were performed with continued cooling from 54.4 to 4.4 °C or 7.2 °C in mono- or bi-phasic cooling profiles, respectively. The Baranyi primary model was used to fit growth data and the modified Ratkowsky secondary model was used to fit growth rates with respect to temperature. The primary models fitted the growth data well (R
Identifiants
pubmed: 34600690
pii: S0963-9969(21)00594-9
doi: 10.1016/j.foodres.2021.110695
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
110695Informations de copyright
Published by Elsevier Ltd.