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Abstract
ABSTRACTGrowth and phospholipase C production by Clostridium perfringens ATCC 13124 were evaluated in autoclaved ground beef at four constant temperatures and at three rising temperature rates representative of long time low temperature (LTLT) food processing. The total activity of phospholipase C per unit volume, determined by the hemolysin indicator (HI) method, correlated directly to the CFU/g measured on Tryptose Sulfite Cycloserine agar during constant temperature growth and under rising temperature conditions that result in growth and inactivation. Inactivation kinetics of C. perfringens and phospholipase C were compared at temperatures encountered during exposure to rising temperatures. Inactivation kinetics of C. perfringens ATCC 13124 and phospholipase C produced by strain ATCC 13124 in autoclaved ground beef are essentially identical. The HI method appears applicable for estimating viable C. perfringens in LTLT processed products.
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