Title: Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate
Authors: Juneja VK, Marks HL, Mohr T, Thipareddi H
Journal: J Food Process Techno
Accepted date: 2013 Oct 24
Interpretive summary: Clostridium perfringens is one of the most commonly reported bacterial agents of foodborne illness in the United States. Illnesses have been traditionally associated with inadequate cooling practices in food service establishments. Thus, there was a need to determine the time and temperature for cooked meat products to remain pathogen-free and provide vital data for performing risk assessment on cooked meat. We developed a dynamic model that can be used to predict the growth of C. perfringens at temperatures relevant to the cooling of cooked products. The predictive model will be of immediate use to the retail food service operations and regulatory agencies to help determine the safety of beef products that have been cooled after thermal treatment.
Publication date: 2013 Oct 31