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Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef
- Li, Lin, Valenzuela-Martinez, Carol, Redondo, Mauricio, Juneja, Vijay K., Burson, Dennis E., Thippareddi, Harshavardhan
- Journal of food science 2012 v.77 no.11 pp. 598
- Clostridium perfringens, beef, cooling, heat treatment, juice concentrates, lemon juice, salt concentration, sodium, sodium chloride, spore germination, spores, vinegars
- Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1, 1.5, or 2%, wt/wt), blend of sodium pyro- and poly-phosphates (0.3%), and MoStatin LV (0, 2, or 2.5%) was inoculated with a three-strain C. perfringens spore cocktail to achieve final spore population of 2.5 to 3.0 log CFU/g. The inoculated products were heat treated and chilled exponentially from 54.4 to 4.4C within 6.5, 9, 12, 15, 18 or 21 h. Cooling of roast beef (2.0% NaCl) within 6.5 and 9 h resulted in less than 1.0 log CFU/g increase in C. perfringens spore germination and outgrowth, whereas reducing the salt concentration to 1.5 and 1.0% resulted in more than 1.0 log CFU/g increase for cooling times longer than 9 h (1.1 and 2.2 log CFU/g, respectively). Incorporation of MoStatin LV into the roast beef formulation minimized the C. perfringens spore germination and outgrowth to less than 1.0 log CFU/g, regardless of the salt concentration and the cooling time.