Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling

@inproceedings{Juneja2006ChitosanPC,
  title={Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling},
  author={Vijay K Juneja and Harshavardhan Thippareddi and L Rezazad Bari and Yasuhiro Inatsu and Shinichi Kawamoto and Mendel Friedman},
  year={2006}
}
We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log10 CFU/g. Samples (5 g) of the ground beef or turkey mixtures were… CONTINUE READING
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