The effect of pH, sodium chloride, sodium nitrite and storage temperature on the growth of Clostridium perfringens and faecal streptococci in laboratory media

Gibson, Angela M.; Roberts, T. A.

doi:10.1016/0168-1605(86)90023-1

Cited by 44 publications

(9 citation statements)

References 27 publications

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“…However, growth at 6°C could not be maintained for a longer period by these researchers, thus invalidating the observation. Growth of C. perfringens at 15°C was observed in 94% of the strains tested at our laboratory, which is in accordance with data from literature that show no growth 41,107,227,250 and growth 122,176,182,192,227,250,285 at 15°C, respectively. Although not tested in this research, some strains of C. perfringens are able to grow at 12°C in food 285 .…”

Section: Discussionsupporting

confidence: 92%

Συμπεριφορα Των Σπορων Του Clostridium Perfringens Κατα Τη Θερμικη Επεξεργασια Και Συντηρηση Βραστων Αλλαντικων Και Μετουσιωμενων Τυριων

Papageorgiou¹

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Clostridium perfringens is one of the five major food borne pathogens in the western world (expressed in cases per year). Symptoms are caused by an enterotoxin, for which 6% of type A strains carry the structural gene. This enterotoxin is released when ingested cells sporulate in the small intestine.Research on C. perfringens has been limited to a couple of strains that sporulate well in Duncan and Strong (DS) medium. These abundantly sporulating strains in vitro are not necessarily a representation of the most dangerous strains in vivo. Therefore, sporulation was optimized for C. perfringens strains in general. None of the tested media and methods performed well for all strains, but Peptone-Bile-Theophylline medium (with and without starch) yielded highest spore numbers. DS medium may be optimized by adding theophylline, but PBT(S) medium is most suitable.Since agar media influence cell counts of C. perfringens, six different media for enumerating C. perfringens from foods were tested, four of which were analyzed in an international collaborative trial. The examined media were equal from a microbiological point of view, but Tryptose-Sulphite-Cycloserine (TSC) agar was most favorable due to ease of use.C. perfringens outbreaks are often associated with preparation of large food quantities. Large volumes of food are difficult to cool down, and cooling is one of the most important steps in preventing growth of C. perfringens. Data from the Dutch Inspectorate for Health Protection and Veterinary Public Health showed that pea soup was relatively often contaminated with C. perfringens. Therefore, the effect of different cooling procedures on growth of this pathogen was tested in pea soup. It was shown that cooling requirements stated by Dutch law allowed more than 1 log cycle growth of C. perfringens. This level of cell increase is inadmissible according to USA law. During subsequent refrigerated storage cell numbers remained constant. Therefore, a model was designed to predict the effect of various cooling scenarios on growth of this pathogen in pea soup. This model can be used to design Good Manufacturing Practices (GMP) procedures.It can be concluded that C. perfringens is a heterogeneous species. To predict worst-case scenarios of the behavior of this pathogen in food, research should not focus on a couple of strains. To limit excessive screening of strains, a gamma-type growth model, based on general and interpretable parameters, was shown to accurately predict growth of C. perfringens. Combined with models that describe food-processing procedures, the growth model can serve as a good tool for GMP.

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Section: Discussionsupporting

confidence: 92%

Συμπεριφορα Των Σπορων Του Clostridium Perfringens Κατα Τη Θερμικη Επεξεργασια Και Συντηρηση Βραστων Αλλαντικων Και Μετουσιωμενων Τυριων

Papageorgiou¹

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“…The 50 L production of EGCG-enriched tea drink was divided in two ; one half was pasteurized and bottled directly at the natural pH of the green tea brewing, close to pH 6.0, while the pH of the second half was adjusted to a pH value close to 3.8-4.0 by the addition of commercial concentrated lemon juice. The value of 3.8-4.0 was choosen to eliminate the possibility of clostridium botulinum growth during storage, which is a very potent and dangerous microorganism for human health (Gibson & Roberts, 1986;Lund, Graham, & Franklin, 1987;Vera et al, 2007). As for the non adjusted EGCG-enriched tea drink, the adjusted pH EGCG-enriched tea drink was then pasteurized at 90°C for 30 s and cooled at a final temperature of 4-8°C in a actijoule heat-exchanger (Actini S.A., Maxilly, France) connected to an aseptic bottling system composed of a combined sterile product outlet and an automatic filling control (Microthermics, Raleigh, NC, USA) built-in a Three 50 L batches of EGCG-enriched tea drink were produced at three different times for the needs of the experiment.…”

Section: Production Process Of the Egcg-enriched Tea Drinkmentioning

confidence: 99%

Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

Bazinet

Araya-Farias

Doyen

et al. 2010

Food Research International

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“…C. perfringens diarrhoea has not been associated with cured meats because it is relatively sensitive to sodium chloride and nitrite and therefore does not grow to high numbers (Riha and Solberg, 1975;Sauter et al, 1977;Brett and Gilbert, 1997;Roberts and Derrick, 1978;Gibson and Roberts, 1986).…”

Section: Type Of Illnessmentioning

confidence: 99%

Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs

2005

EFS2

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The effect of pH, sodium chloride, sodium nitrite and storage temperature on the growth of Clostridium perfringens and faecal streptococci in laboratory media

Cited by 44 publications

References 27 publications

Συμπεριφορα Των Σπορων Του Clostridium Perfringens Κατα Τη Θερμικη Επεξεργασια Και Συντηρηση Βραστων Αλλαντικων Και Μετουσιωμενων Τυριων

Συμπεριφορα Των Σπορων Του Clostridium Perfringens Κατα Τη Θερμικη Επεξεργασια Και Συντηρηση Βραστων Αλλαντικων Και Μετουσιωμενων Τυριων

Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs

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