This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Smith, S.
Right arrow Articles by Schaffner, D. W.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Smith, S.
Right arrow Articles by Schaffner, D. W.
Agricola
Right arrow Articles by Smith, S.
Right arrow Articles by Schaffner, D. W.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, May 2004, p. 2728-2733, Vol. 70, No. 5
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.5.2728-2733.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

Evaluation of a Clostridium perfringens Predictive Model, Developed under Isothermal Conditions in Broth, To Predict Growth in Ground Beef during Cooling

Sarah Smith and Donald W. Schaffner*

Food Risk Analysis Initiative, Rutgers—The State University of New Jersey, New Brunswick, New Jersey 08901-8520

Received 19 September 2003/ Accepted 29 December 2003

Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimens result in no more than a 1-log10 CFU/g increase of C. perfringens and no growth of Clostridium botulinum. A mathematical model developed by Juneja et al. (Food Microbiol. 16:335-349, 1999) may be helpful in determining if the C. perfringens performance standard has been achieved, but this model has not been extensively validated. The objective of this study was to validate the Juneja 1999 model in ground beef under a variety of changing temperature and temperature abuse situations. The Juneja 1999 model consistently underpredicted growth of C. perfringens during exponential cooling of ground beef. The model also underpredicted growth of C. perfringens in ground beef cooled at two different rates. The results presented here show generally good agreement with published data on the growth of C. perfringens in similar products. The model error may be due to faster-than-expected exponential growth rates in ground beef during cooling or an error in the mathematical formulation of the model.

* Corresponding author. Mailing address: Food Science Building, 65 Dudley Rd., Rutgers—The State University of New Jersey, New Brunswick, NJ 08901-8520. Phone: (732) 932-9611, ext. 214. Fax: (732) 932-6776. E-mail: schaffner{at}aesop.rutgers.edu.

Applied and Environmental Microbiology, May 2004, p. 2728-2733, Vol. 70, No. 5
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.5.2728-2733.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.





Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»