JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig`s Trotters)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig`s Trotters)
Park, Hee-Jin; Na, Yu-Jin; Cho, Joon-Il; Lee, Soon-Ho; Yoon, Ki-Sun;
  PDF(new window)
 Abstract
Ready-to-eat (RTE) Jokbal (Pig`s trotter), which consists of pig`s feet cooked in soy sauce and various spices, is a very popular and widely sold in Korean retail markets. Commercially, the anaerobically packed Jokbal have also become a popular RTE food in several convenience stores. This study evaluates the effects of storage temperature and packaging methods for the growth of C. perfringens in Jokbal. Growth kinetic parameters of C. perfringens in aerobically and anaerobically packed Jokbals are determined at each temperature by the modified Gompertz equation. The lag time, specific growth rate, and maximum population density of C. perfringens are being analyzed as a function of temperature and packaging method. The minimum growth temperature of C. perfringens in aerobically and anaerobically packed Jokbal is and , respectively. The C. perfringens in Jokbal did not grow under conditions of over regardless of the packaging methods, indicating that the holding temperature of Jokbal in markets must be maintained at above or below . Growth of C. perfringens in anaerobically packed Jokbal is faster than in aerobically packed Jokbal when stored under the same conditions. This indicates that there are a higher risks associated with C. perfringens for anaerobically packed meat products.
 Keywords
Clostridiun perfringens;RTE Jokbal;growth model;temperature;packaging method;
 Language
English
 Cited by
 References
1.
Abou-Zeid, K. A.,Oscar, T. P., Schwarz, J. G., Hashem, F. M., Whiting, R. C., and Yoon, K. S. (2009) Development and validation of a predictive model for Listeria monocytogenes Scott A as a function of temperature, pH, and commercial mixture of potassium lactate and sodium diacetate. J. Microbiol. Biotechnol. 19, 718-726.

2.
Bartsch, A. and Walker, H. (1982) Effect of temperature, solute and pH on the tolerance of Clostridium perfringens to reduced water activities. J. Food Sci. 47, 1754-1755. crossref(new window)

3.
Bryan, F. L. (1988) Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J. Food Prot. 51, 663-673.

4.
Brynestad, S. and Granum, P. E. (2002) Clostridium perfringens and foodborne infections. Int. J. Food Microbiol. 74, 195-202. crossref(new window)

5.
Daughtry, B. J., Davey, K. R., and King, K. D. (1997) Temperature dependence of growth kinetics of food bacteria. Food Microbiol. 14, 21-30. crossref(new window)

6.
Delignette-Muller, M. L., Rosso, L., and Flandrois, J. P. (1995) Accuracy of microbial growth predictions with square root and polynomial models. Int. J. Food Microbiol. 27, 139-146. crossref(new window)

7.
Gibson, A. M., Bratchell, N., and Roberts, T. A. (1987) The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J. App. Bacteriol. 62, 479-490. crossref(new window)

8.
Golden, N. J., Crouch, E. A., Latimer, H., Kadry, A. R., and Kause, J. (2009) Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products. J. Food Prot. 72, 1376-1384.

9.
Hatheway, C. L. (1990) Toxigenic clostridia. Clin Microbiol. Rev. 3, 66-98.

10.
Juneja, V., Call, J., Marmer, B., and Miller, A. (1994) The effect of temperature abuse on Clostridium perfringens in cooked turkey stored under air and vacuum. Food Microbiol. 11, 187-193. crossref(new window)

11.
Juneja, V. K., Marks, H., and Thippareddi, H. H. (2008) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef. Food Microbiol. 25, 42-55. crossref(new window)

12.
Juneja, V. K., Marks, H., and Thippareddi, H. H. (2010) Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork. Innovative Food Sci. Emerging Technol. 11, 146-154. crossref(new window)

13.
Johnson, E. A. (1990) Clostridium perfringens food poisoning. In foodborne Dieases. D. O. Cliver (ed.) Academic Prss Inc., California.

14.
Johnson, S. and Gerding, D. (1997) Enterotoxemic infection. In: The Clostridia: Molecular Biology and Pathogenesis. J. I. Rood, B. A. McClane, J. G. Songer and R. W. Titball (eds.) Academic Press, London, pp. 117-140.

15.
Labbe, R. G. and Harmon, S. M. (1992) Clostridium perfringens, In C. Vanderzant and D. F. Splittstoesser (ed.), Compendium of Methods for the Microbiological Examination of Foods, 3rd Edition. Amer. Publ. Health Assoc., Washington, D.C. pp. 623-635.

16.
Labbe, R. G. and Juneja, V. K. (2001) Clostridium perfringens. In Foodborne infections and intoxications. H. Riemann and F. L. Bryan (eds.) Academic press, NY.

17.
Le Marc, Y., Plowman, J., Aldus, C. F., Munoz-Cuevas, M., Baranyi, J., and Peck, M. W. (2008) Modelling the growth of Clostridium perfringens during the cooling of bulk meat. Int. J. Food Microbiol. 128, 41-50. crossref(new window)

18.
McClane, B. A. (1997) Clostridium perfringens. In Food microbiology: Fundamentals and frontiers. M. P. Doyle, L. R. Bueuchat and T. J. Montville (eds.) ASM Press, Washington, DC. pp. 305-326.

19.
McMeekin, T. A., Olley, J., and Ross, T. (1993) Predictive microbiology: Theory and application. John Wiley & Sons Ltd., Taunton, UK. p. 340.

20.
MFDS (2013) Statistics of Foodborne illness. Available from: http://www.mfds.go.kr/e-stat/index.do?nMenuCode=20

21.
Park, H. J., Min, K. J., Park, N. Y., Cho, J. I., Lee, S. H., Hwang, I. G., Heo, J. J., and Yoon, K. S. (2013) Estimation on the consumption patterns of potentially hazardous foods with high consumer risk perception. Korean J. Food Sci. Technol. 45, 59-69. crossref(new window)

22.
Phillips, C. A. (2003) Review: modified atmosphere packaging and its effects on the microbiological quality and safety of produce. Int. J. Food Sci. Tech. 31, 463-479.

23.
Ratkowsky, D. A., Olley, J., McMeekin, T. A., and Ball, A. (1982) Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 149, 1-5.

24.
Ross, T. (1996) Indices for performance evaluation of predictive models in food microbiology. J. Appl Bacteriol. 81, 501-508.

25.
USDA-FSIS (2003) Consumer attitudes and behaviors regarding ready-to-eat foods. Available from: http://www.fsis.usda. gov/OPPDE/rdad/