Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.

@article{RedondoSolano2013EffectOM,
  title={Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.},
  author={Mauricio Redondo-Solano and Carol Valenzuela-Martinez and David A. Cassada and Daniel D. Snow and Vijay K. Juneja and Dennis E. Burson and Harshavardhan Thippareddi},
  journal={Food microbiology},
  year={2013},
  volume={35 2},
  pages={108-15}
}
The effect of nitrite and erythorbate on Clostridium perfringens spore germination and outgrowth in ham during abusive cooling (15 h) was evaluated. Ham was formulated with ground pork, NaNO2 (0, 50, 100, 150 or 200 ppm) and sodium erythorbate (0 or 547 ppm). Ten grams of meat (stored at 5 °C for 3 or 24 h after preparation) were transferred to a vacuum bag and inoculated with a three-strain C. perfringens spore cocktail to obtain an inoculum of ca. 2.5 log spores/g. The bags were vacuum-sealed… CONTINUE READING
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