Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

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2021-Dickson-SurvivalClostridiumManuscript.pdf (725.74 KB)

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Date
2022-02
Authors
Dickson, James
Cetin-Karaca, Hayriye
Tarté, Rodrigo
Sebranek, Joseph G.
Dickson, James S.
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© 2021 Elsevier Ltd.
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Animal Science
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Animal Science
Abstract
Pork bellies were injected with four different alternative curing brines. The bellies were inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica. The bellies were processed using either a standard process cycle or an interrupted process cycle to simulate a process deviation. Additionally, laboratory simulation of the same cycles was conducted where surface inoculated pork belly samples (22 ± 1 g) were processed in a circulating water bath. Microbiological populations were determined at the beginning, mid-point and end of the cycles, and the change in population was calculated for each bacterium at each time point, by comparing the population to the initial inoculated population. Irrespective of the brine or process cycle, the populations of all of the inoculated bacteria on both the surface and interior samples had decreased by the end of the process. There was no difference in the reductions in bacterial populations for all of the inoculated bacteria by brine type or by sample location (P>0.30). There were differences in the microbial population reductions for C. perfringens attributable to the processing cycle (P<0.001), with less population reductions associated with the standard cycle when compared to the interrupted cycle. However, no differences (P>0.10) were observed in the population reductions between the two processing cycles for either S. aureus or S. enterica.
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This is a manuscript of an article published as Cruzen, Shannon M., Hayriye Cetin-Karaca, Rodrigo Tarté, Joseph G. Sebranek, and James S. Dickson. "Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations." Meat Science 184 (2022): 108687. doi:10.1016/j.meatsci.2021.108687. Posted with permission. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
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bacon, process deviation, Clostridium, Staphylococcus, Salmonella
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