Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.

@article{Li2012InhibitionOC,
  title={Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.},
  author={Lin Li and Carol Valenzuela-Martinez and Mauricio A. Redondo and Vijay K. Juneja and Dennis E. Burson and Harshavardhan Thippareddi},
  journal={Journal of food science},
  year={2012},
  volume={77 11},
  pages={M598-603}
}
UNLABELLED Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV1) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1%, 1.5%, or 2%, w/w), blend of sodium pyro- and poly-phosphates (0.3%), and MoStatin LV1 (0%, 2%, or 2.5%) was inoculated with a 3-strain C. perfringens spore cocktail to achieve final spore population of 2.5 to 3.0 log CFU/g. The… CONTINUE READING