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Abstract Title:

Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.

Abstract Source:

J Food Prot. 2006 Jul;69(7):1546-51. PMID: 16865884

Abstract Author(s):

Vijay K Juneja, H Thippareddi, Mendel Friedman

Article Affiliation:

Microbial Food Safety Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. vjuneja@errc.ars.usda.gov

Abstract:

Inhibition of Clostridium perfringens spore germination and outgrowth by carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground beef (75% lean) obtained from a local grocery store. Test substances were mixed into thawed ground beef at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log spores per g. Aliquots (5 g) of the ground beef mixtures were vacuum-packaged and then cooked in a water bath, the temperature of which was raised to 60 degrees C in 1 h. The products were cooled from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h, resulting in 3.18, 4.64, 4.76, and 5.04 log CFU/ g increases, respectively, in C. perfringens populations. Incorporation of test compounds (>or = 0.1%) into the beef completely inhibited C. perfringens spore germination and outgrowth (P

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