Effect of Cookery and Holding on Hams and Turkey Rolls Contaminated with Clostridium perfringens1

摘要: Canned hams, turkey rolls, and ground-beef casseroles were inoculated with a mixture of vegetative cells spores selected strains Clostridium perfringens, in approximately known numbers. After cooking holding at different temperatures for various times, samples the food plated directly on sulfadiazine-polymixin-sulfite-agar. In all cases, small but measurable percentages organisms survived cookery. The number viable after cookery ham or was influenced by position slice meat roast as well final temperature to which product heated. Plate counts beef casserole held range 5 10 C 48 hr indicated stabilization population tendency decrease. At 24 C, multiplication apparent 4 rapid 6 hr. When maintained 68 populations remained did not change markedly. 37 increased sharply within