Inhibition of clostridium perfringens growth during extended cooling of cooked uncured roast Turkey and roast beef using a concentrated buffered vinegar product and a buffered vinegar product

Abstract

This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast Turkey and roast beef. Whole Turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.01, 2.70, and 3.30% [w/w]) or BV (0.0, 1.75, 2.25, and 3.75% [w/w]) and a three-strain C. perfringens spore cocktail to a detectable level of ca. 2 to 3 log CFU/g. The meat was divided into 10-g portions, vacuum packaged, and stored frozen until tested. The Turkey and beef were cooked in a programmable water bath to 71.68C (160.88F) in 5 h and to 57.28C (1358F) in 6 h, respectively. The cooked Turkey and beef were then cooled exponentially from 48.9 to 12.88C (120 and 558F) in 6, 9, 12, 15, and 18 h for the five cooling treatments. The cooling continued until the temperature reached 4.48C (408F). C. perfringens counts were determined at 54.48C (1308F) and 4.48C. CBV at 2.01% effectively limited C. perfringens growth in Turkey to 1 log CFU/g with up to a 9-h cooling treatment, and 2.70 and 3.30% solutions were effective with up to the 18-h cooling treatment. BV had an inhibitory effect on C. perfringens outgrowth in beef but did not limit growth to 1 log CFU/g at any concentration tested for any of the cooling treatments.