Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken

Clostridium Sporogenes as Surrogate for Proteolytic C. Botulinum - Development and Validation of Extensive Growth and Growth-Boundary Model

“…Other available models for proteolytic C. botulinum or C. sporogenes exclusively included the effect of temperature, salt and pH (Chea et al, 2000;www.combase.cc;Dong et al, 2007;Valero et al, 2020;Whiting andCall, 1993, Zhao et al, 2002). Different models were product specific and focused on the effect of temperature for example during cooling of specific foods (Huang, 2018;Juneja and Marks, 1999;Juneja et al, 2021aJuneja et al, , 2021bJuneja et al, , 2022.…”

“…The marked overestimation of growth rates for C. sporogenes in processed cheese (B f of 1.5-3.86) by models from Dong et al (2007), Combase (www.combase.cc) and Juneja et al (2021b) were likely due to cheese formulations with organic acids and phosphate salts that the three models did not take into account (Tables 6 and 7). This has been observed in previous model evaluations and it has been suggested that models including the effect of few environmental factors were more…”

“…A possible explanation could be the faster growth of C. botulinum/C. sporogenes in these foods compared to the laboratory media or specific food matrix used for development of these models (www.combase.cc, Dong et al, 2007;Juneja et al, 2021b). The faster growth of C. sporogenes in processed cheese compared to TPGY broth 5) corresponded to faster growth of non-proteolytic C. botulinum in seafood compared to TPGY broth (Koukou et al, 2021).…”

“…At the same temperature, μ max -values of proteolytic C. botulinum in beef (pH ≈ 6.0), poultry (pH = 6.24) and pork (pH = 6.24) were 0.864, 0.644 and 0.800 1/h, respectively (Juneja et al, 2021;2021b. As in the present study, these data indicate that proteolytic C. botulinum grows faster in different types of meat compared to at least some liquid laboratory media.…”

Clostridium Sporogenes as Surrogate for Proteolytic C. Botulinum - Development and Validation of Extensive Growth and Growth-Boundary Model

“…Other available models for proteolytic C. botulinum or C. sporogenes exclusively included the effect of temperature, salt and pH (Chea et al, 2000;www.combase.cc;Dong et al, 2007;Valero et al, 2020;Whiting andCall, 1993, Zhao et al, 2002). Different models were product specific and focused on the effect of temperature for example during cooling of specific foods (Huang, 2018;Juneja and Marks, 1999;Juneja et al, 2021aJuneja et al, , 2021bJuneja et al, , 2022.…”