加熱と冷却速度が培地とローストビーフ中のウエルシュ菌芽胞の挙動に及ぼす影響

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  • Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and in roast beef.
  • 加熱と冷却速度が培地とローストビーフ中のウエルシュ菌芽胞の挙動に及ぼす影響〔英文〕
  • カネツ ト レイキャク ソクド ガ バイチ ト ローストビーフチュウ ノ ウエ

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Spore germination, growth and survival of Clostridium perfringens during heating and/or cooling were examined. The spores in media (FTM or ground beef) were exposed to rising temperature from 20 to 60°C at increment rates of 7-25°C/h or to falling temperature from 60 to 15 or 10°C at decrement rates of 5 to 25°C/h. Roast beef was prepared with various muscles inoculated with the spores. Although germination and growth occurred while heating, the vegetative cells were killed at 60°C in media and in roast beef. During exposure to falling-temperature rates of 25 to 15°C, no change in the population was observed; multiplication of not more than 10-fold at 10°C/h and exponential multiplication at 7.5 and 5°C/h were observed. Roast beef prepared with gluteus, semitendinosus, or halved semitendinosus muscle did not support any growth of C.perfringens during cooling/chilling. That prepared with the whole muscles of semimembranosus supported some growth, but it did not surpass the inoculum size.

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