Growth, sporulation, and enterotoxin formation by Clostridium perfringens NCTC 8239 were determined in chicken thigh meat incubated at 45°C for 1.5 h and 37°C for up to 12.5 h. With an inoculum of 106 vegetative cells per g, the cell counts reached mean log 10 7.32/g after 6 h of incubation and remained in that range through 14 h. Heat‐resistant spores (log10 2.48/g) were first detected at 4 h, and the number increased to log10 5.19/g at 14 h. Enterotoxin (0.19 μg/g) was first detected after 2 h of incubation (1.5 h at 45°C and 0.5 h at 37°C) in the absence of detectable sporulation, and the enterotoxin concentration increased to 0.76 μg/g after 14 h. Significant differences (p < 0.01) in the odor, color, and texture scores for inoculated versus uninoculated cooked chicken following 2 h incubation correlated with the production of enterotoxin and suggested that these parameters could be used as indices of chicken spoilage by C. perfringens.
|Original language||English (US)|
|Number of pages||13|
|Journal||Journal of Food Safety|
|State||Published - Apr 1985|
ASJC Scopus subject areas
- Food Science