A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef.

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef. Food Microbiol. 2021 Feb;93:103618 Authors: Juneja VK, Purohit AS, Golden M, Osoria M, Glass KA, Mishra A, Thippareddi H, Devkumar G, Mohr TB, Minocha U, Silverman M, Schaffner DW Abstract A dynamic model to predict the germination and outgrowth of Clostridium botulinum spores in cooked ground beef was presented. Raw ground beef was inoculated with a ten-strain C. botulinum spore cocktail to achieve approximately 2 log spores/g. The inoculated ground beef was vacuum packaged, cooked to 71 °C to heat shock the spores, cooled to below 10 °C, and incubated isothermally at temperatures from 10 to 46 °C. C. botulinum growth was quantified and fitted into the primary Baranyi Model. Secondary models were fitted to maximum specific growth rate and lag phase duration using Modified Ratkowsky equation (R2 0.96) and hyperbolic function (R2 0.94), respectively. Similar experiments were also performed under non-isothermal (cooling) conditions. Acceptable zone prediction (APZ) analysis was conducted on growth data collected over 3 linear cooling regimes from the current study. The model performance (prediction errors) for all 22 validation data points collected in the current work were within the APZ limits (-1.0 to +0.5 log CFU/g). Additionally, two other growth data sets of C. botulinum reported in the literature were also subjected to the APZ...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research