Growth of Clostridium perfringens on Natural and Organic Frankfurters

Date
2009-01-01
Authors
Dickson, James
Jackson, Armitra
Sullivan, Gary
Sebranek, Joseph
Sebranek, Joseph
Dickson, James
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Abstract

Eight of ten commercial brands of natural and organic frankfurters showed greater growth by inoculated Clostridium perfringens than that observed for conventionally-cured control frankfurters. These products also demonstrated a wide variation of inhibitory activity. This means that natural and organic processed meats may require additional protective measures in order to consistently provide the same level of safety from bacterial pathogens that is achieved by conventionally-cured meat products.

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