Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions

Abstract

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 <1, 2.5, and 1.9 log in the tamales inoculated with 0.6, 4, and 6 log of C. perfringens cells, respectively. However, when the lots were exposed to 20°C and then 8°C, 0.8, 1.8, and 2.4 log changes were observed for the tamales inoculated with 0.6, 4, and 6 log, respectively. Microwaving, steaming, and frying to reheat tamales inoculated with 6 log CFU/g C. perfringens cells showed that the pathogen was inactivated after 2 min of exposure in the microwave and after 5 min of exposure to steam. In contrast, no inactivation was observed after 5 min of frying. The tamales inoculated with spores (7 log most probable number [MPN]/g) showed a decrease of 2 log after steaming or frying, and no survival was observed after microwaving. Tamales inoculated with spores (7 log MPN/g) after cooking were susceptible to microwaves, but 2.4 and 255 MPN/g remained after frying and steaming, respectively.

Multitarget preservation technologies for chemical‐free sustainable meat processing

“…The heating treatment with microwave (up to 600 W) can inactivate various types of bacteria such as Clostridium perfringens, Escherichia coli, Streptococcus faecalis, Staphylococcus aureus, Salmonella, and Listeria spp., and spores and bacteriophages as well (Villarruel-López et al, 2016;Woo et al, 2000). As per the study of Villarruel-López et al (2016), cooked tamales (made with the picadillo [a Mesoamerican dish prepared from the ground pork]) inoculated with 7 logs/g of spores showed no detectable C. perfringens spores after microwave as a reheating treatment. However, steaming or frying as a reheating treatment resulted in about 4495 and 255 most probable number (MPN)/g of spores (Villarruel-López et al, 2016).…”

“…The heating treatment with microwave (up to 600 W) can inactivate various types of bacteria such as Clostridium perfringens , Escherichia coli , Streptococcus faecalis , Staphylococcus aureus , Salmonella , and Listeria spp., and spores and bacteriophages as well (Villarruel‐López et al., 2016 ; Woo et al., 2000 ). As per the study of Villarruel‐López et al.…”

“…( 2016 ), cooked tamales (made with the picadillo [a Mesoamerican dish prepared from the ground pork]) inoculated with 7 logs/g of spores showed no detectable C. perfringens spores after microwave as a reheating treatment. However, steaming or frying as a reheating treatment resulted in about 4495 and 255 most probable number (MPN)/g of spores (Villarruel‐López et al., 2016 ).…”

Clostridium perfringens as Foodborne Pathogen in Broiler Production: Pathophysiology and Potential Strategies for Controlling Necrotic Enteritis

“…perfringens has allowed it to be the cause of various diseases in humans and animals. In humans, it is associated with diseases related to food consumption that has been prepared or preserved in inadequate hygienic conditions [ 17 , 28 ]. This type of illness is usually characterized by watery diarrhea and abdominal pain, without fever or vomiting, and the symptoms disappear after 12 to 24 hours [ 29 ].…”