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Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
08:00

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Published on: October 18, 2019

Clostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée

Denise Y Miguel-Garcia1, Vijay K Juneja, Martin Valenzuela-Melendrez

  • 1Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria Km. 0.6 Hermosillo, Sonora, México CP 83000.

Journal of Food Science
|June 4, 2009
PubMed

Insights

Adding 800 ppm Citricidal to sous-vide pork prevented Clostridium perfringens growth, even under mild temperature abuse. This antimicrobial treatment offers protection against this foodborne pathogen in Mexican entrees.

Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Clostridium perfringens is a significant foodborne pathogen.
  • Sous-vide processing is a common method for ready-to-eat meals.
  • Ensuring microbial safety during storage and distribution is critical.

Purpose of the Study:

  • To investigate the combined effects of Citricidal and irradiation on Clostridium perfringens growth.
  • To evaluate the efficacy of Citricidal in preventing C. perfringens growth in sous-vide marinated pork.
  • To assess the impact of temperature abuse on pathogen growth in processed meat products.

Main Methods:

  • Sous-vide marinated pork was inoculated with C. perfringens spores.
  • Samples were treated with varying concentrations of Citricidal (200 or 800 ppm) and irradiation (0 or 2 kGy).
  • Microbial growth was monitored under different storage conditions (4°C, 15°C, 25°C) and simulated temperature abuse.

Main Results:

  • No C. perfringens growth was observed up to 45 days at 15°C with 800 ppm Citricidal.
  • Temperature abuse (13-15 hours at 25°C) did not result in high levels of C. perfringens.
  • Citricidal at 800 ppm demonstrated significant bacteriostatic activity against C. perfringens.

Conclusions:

  • 800 ppm Citricidal provides bacteriostatic activity against C. perfringens in sous-vide pork.
  • This concentration offers protection against pathogen growth under mild temperature abuse conditions.
  • Citricidal can be a valuable tool for enhancing the safety of sous-vide processed meat products.

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