Growth of Clostridium perfringens from spore inocula in sous-vide turkey products.

@article{Juneja1996GrowthOC,
  title={Growth of Clostridium perfringens from spore inocula in sous-vide turkey products.},
  author={Vijay K. Juneja and Benne S Marmer},
  journal={International journal of food microbiology},
  year={1996},
  volume={32 1-2},
  pages={115-23}
}
Clostridium perfringens growth from a spore inoculum was investigated in vacuum-packaged, cook-in-bag ground turkey (pH 6) that included 0.3% (w/w) sodium pyrophosphate, and sodium chloride at 0, 1, 2, or 3% (w/w). The packages were processed to an internal temperature of 71.1 degrees C, ice chilled and stored at various temperatures. The total C. perfringens population was determined by plating diluted samples on tryptose-sulfite-cycloserine agar followed by anaerobic incubation at 37 degrees… CONTINUE READING