GROWTH OF CLOSTRIDIUM-PERFRINGENS FROM SPORE INOCULA IN SOUS-VIDE TURKEY PRODUCTS

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 deg rees C, ice chilled and stored at various temperatures. The total C. p erfringens population was determined by plating diluted samples on try ptose-sulfite-cycloserine agar followed by anaerobic incubation at 37 degrees C for 48 h. At 28 degrees C, the addition of 3% salt in turkey was effective in delaying growth for 12 h. At 15 degrees C, growth oc curred at a relatively slow rate in the presence of 1-2% salt. Vegetat ive cells were not observed even after 28 days of storage in the prese nce of 3% salt. C. perfringens growth was not observed at 4 degrees C regardless of salt levels. The D-values ranged from 23.2 min (no salt) to 17.7 min (3% salt). Cyclic and static temperature abuse of refrige rated. products for 8 h did not lead to growth by C. perfringens from a spore inoculum.