Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions. (March 2021)

• Record Type: Journal Article
• Authors: Liao, Caihu; Yu, Yigang
• Is Part Of: Innovative food science & emerging technologies. Volume 68(2021)
• Publication Date: 2021-03
• Subjects: Vacuum cooling -- Gaseous ozone -- C. perfringens -- Cooked pork meat -- Antimicrobial; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102599
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The effect of combining vacuum cooling with an ozone-based inhibition process (InhVac) on Clostridium perfringens spore germination and outgrowth in cooked pork meat after exponential chilling (from 54.4 to 7.2 °C in 12, 15, 18, or 21 h) and isothermal storage (20, 25, 30, 36, or 45 °C) was evaluated. Ice cooling (IC) and vacuum cooling (VC) were used to compare the effects with InhVac. The samples were inoculated with a three-strain mixture of C. perfringens spores to obtain concentration of ca. 3 log10 CFU/g. C. perfringens growth in samples treated by InhVac were 0.1, 0.37 and 0.9 log10 CFU/g after 15, 18 and 21 h of cooling from 54.4 to 7.2 °C respectively, significantly lower (P<0.05) than those in samples subjected to IC (1.01, 2.10 and 2.8 log10 CFU/g) and VC (0.56, 1.01 and 2.13 log10 CFU/g). Compared to VC and IC, InhVac treatment increased the lag phase ( λ ), decreased the growth rates ( μ max ), and extended the sample shelf-life (the time until a 1 log10 CFU/g increase in C. perfringes from the initial concentration value) at all storage temperatures. InhVac-treated samples not only had a longer shelf-life than those treated by VC, but also exhibited almost two times longer shelf-life compared to those subjected to IC regardless of storage temperatures. Additionally, statistical indexes showed that a primary modified Gompertz model and a secondary Square Root model could fit the data well. Industrial relevance: In this study, an innovative inhibition approach (InhVac) was found to show a better antimicrobial effect on C. perfringens germination and outgrowth in cooked pork meat compared to ice cooling and vacuum cooling under temperature-abuse conditions. A primary modified Gompertz model and a secondary Square Root model could be used to predict the C. perfringens growth in samples subjected to InhVac treatment. Graphical abstract: Unlabelled Image Highlights: A higher ozone pressure could exhibit a better inhibitory effect on C. perfringens growth. C. perfringens growth in InhVac-treated samples did not exceed 1 log after 21 h exponential cooling. Compared to VC and IC, InhVac treatment increased the lag phase ( λ ), decreased the growth rates ( μ max ). Modified Gompertz model could successfully describe C.perfringens growth in InhVac-treated samples.