The effect of temperature profiles on the microbial growth in barbecued pork
1990
Marriott, N.G. | Fedorko, D.P.
A time-temperature profile of a commercial barbecued pork product was obtained by temperature recordings taken at 15 min intervals from 0-795 min after removal from the heat source until it was reheated. Samples were collected for microbial analyses at 0, 480 and 795 min after removal from heat and immediately after reheating. Other samples were inoculated with either Staphylococcus aureus or with heat shocked spores of Clostridium perfringens. At 2 h intervals, samples were taken to determine the time-temperature effects on proliferation of both microbes. Over 795 min, the temperature dropped approximately 48 degrees C. Uninoculated samples contained < 10 C. perfringens, S. aureus or Lactobacillus sp. and all total plate counts were below 1000 CFU/g. The growth curve of S. aureus inoculated samples closely conformed to the typical growth curve by displaying a tag phase with more growth as time increased. Samples inoculated with C. perfringens appeared to be in the lag phase for approximately 6 h when held at 37 degrees C. It was demonstrated that C. perfingens has the ability to grow in barbecued pork during the "cool down" period.
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