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

dc.contributor.author Dickson, James
dc.contributor.author Cetin-Karaca, Hayriye
dc.contributor.author Tarté, Rodrigo
dc.contributor.author Sebranek, Joseph G.
dc.contributor.author Dickson, James S.
dc.contributor.department Animal Science
dc.date.accessioned 2021-12-14T14:49:32Z
dc.date.available 2021-12-14T14:49:32Z
dc.date.issued 2022-02
dc.description.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.
dc.description.comments 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.
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/PrMB5mgz
dc.language.iso en
dc.publisher © 2021 Elsevier Ltd.
dc.source.uri https://doi.org/10.1016/j.meatsci.2021.108687 *
dc.subject bacon
dc.subject process deviation
dc.subject Clostridium
dc.subject Staphylococcus
dc.subject Salmonella
dc.subject.disciplines DegreeDisciplines::Life Sciences::Animal Sciences
dc.subject.disciplines DegreeDisciplines::Life Sciences::Food Science::Food Microbiology
dc.subject.disciplines DegreeDisciplines::Life Sciences::Food Science::Food Processing
dc.title Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations
dc.type Article
dspace.entity.type Publication
relation.isAuthorOfPublication 87a4e13f-70ef-4b6a-8f45-e9258086d64a
relation.isAuthorOfPublication 87a4e13f-70ef-4b6a-8f45-e9258086d64a
relation.isAuthorOfPublication ce518127-2a2b-4d2f-ba05-27670afd9452
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
File
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
2021-Dickson-SurvivalClostridiumManuscript.pdf
Size:
725.74 KB
Format:
Adobe Portable Document Format
Description:
Collections