Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions
| Autor: | Sandra Luz Ruiz-Quezada, Karla Nuño, V. Navarro-Hidalgo, Carlos A. Gómez-Aldapa, M. R. Torres-Vitela, Javier Castro-Rosas, Angélica Villarruel-López, M. A. Olea-Rodríguez |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Time Factors Clostridium perfringens Food Handling Swine 030106 microbiology Colony Count Microbial Steaming Enterotoxin medicine.disease_cause Microbiology Food handling Enterotoxins 03 medical and health sciences Most probable number medicine Animals Food microbiology Cooking Food science Inoculation Chemistry Temperature food and beverages Spore Meat Products Red Meat 030104 developmental biology Food Microbiology Food Science |
| Zdroj: | Journal of Food Protection. 79:741-747 |
| ISSN: | 1944-9097 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-15-179 |
| Popis: | This study analyzed the behavior of Clostridium perfringens in individual ingredients and tamales containing different pathogen concentrations upon exposure to different temperatures and methods of cooking, storage, and reheating. In ground pork, C. perfringens cells were inactivated when exposed to 95°C for 30 min. Three lots of picadillo inoculated with 0, 3, and 5 log CFU/g C. perfringens cells, respectively, were exposed to different storage temperatures. At 20°C, cell counts increased 1 log in all lots, whereas at 8°C, counts decreased by 2 log. Four lots of tamales prepared with picadillo inoculated with 0, 2, 3, and 7 log CFU/g prior to the final cooking step exhibited no surviving cells (91°C for 90, 45, or 35 min). Four lots of tamales were inoculated after cooking with concentrations of 0, 0.6, 4, and 6 log CFU/g of the pathogen and then stored at different temperatures. In these preparations, after 24 h at 20°C, the count increased by 1.4, 1.7, and 1.8 log in the tamales inoculated with 0.6, 4, and 6 log inoculum, respectively. When they were stored at 8°C for 24 h, enumerations decreased to |
| Databáze: | OpenAIRE |
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