Juneja V K, Marmer B S
Microbial Food Safety Research Unit, U.S. Department of Agriculture, ARS, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.
Int J Food Microbiol. 1996 Sep;32(1-2):115-23. doi: 10.1016/0168-1605(96)01111-7.
Clostridium perfringens growth from a spore inoculum was investigated in vacuum-packaged, cook-in-bag ground turkey (pH 6) that included 0.3% (w/w) sodium pyrophosphate, and sodium chloride at 0, 1, 2, or 3% (w/w). The packages were processed to an internal temperature of 71.1 degrees C, ice chilled and stored at various temperatures. The total C. perfringens population was determined by plating diluted samples on tryptose-sulfite-cycloserine agar followed by anaerobic incubation at 37 degrees C for 48 h. At 28 degrees C, the addition of 3% salt in turkey was effective in delaying growth for 12 h. At 15 degrees C, growth occurred at a relatively slow rate in the presence of 1-2% salt. Vegetative cells were not observed even after 28 days of storage in the presence of 3% salt. C. perfringens growth was not observed at 4 degrees C regardless of salt levels. The D-values ranged from 23.2 min (no salt) to 17.7 min (3% salt). Cyclic and static temperature abuse of refrigerated products for 8 h did not lead to growth by C. perfringens from a spore inoculum.
研究了产气荚膜梭菌在真空包装、袋内烹饪的火鸡肉末（pH 6）中的生长情况，该火鸡肉末含有0.3%（w/w）的焦磷酸钠以及0、1%、2%或3%（w/w）的氯化钠。将包装处理至内部温度71.1摄氏度，冰冷却后在不同温度下储存。通过将稀释后的样品接种在胰蛋白胨亚硫酸盐环丝氨酸琼脂平板上，然后在37摄氏度下厌氧培养48小时来测定产气荚膜梭菌的总数。在28摄氏度时，火鸡肉中添加3%的盐可有效延缓生长12小时。在15摄氏度时，在1%-2%盐存在的情况下生长速度相对较慢。即使在3%盐存在的情况下储存28天后也未观察到营养细胞。无论盐含量如何，在4摄氏度时均未观察到产气荚膜梭菌生长。D值范围为23.2分钟（无盐）至17.7分钟（3%盐）。冷藏产品进行8小时的循环和静态温度滥用不会导致接种孢子的产气荚膜梭菌生长。
