Effect of cooling rate on Clostridium perfringens survival trends in selected home-made cooked, reheated, and recooled meals with different consumer scenarios

摘要

Food poisoning may occur due to enterotoxins produced by Clostridium perfringensin meal if the number of C. perfringens increases more than 1 log_(10) cfu/g after cooking.Therefore, cooling step is important to control C. perfringens growth. The aimof this study was investigating the effect of cooling rate in home-madecooked andreheated/recooled meals on the growth of C. perfringens. Two different householdtype refrigerators and room temperature were adjusted as cooling environments.Cooling condition 1 (CC1, 15.5°C/hr), cooling condition 2 (CC2, 7.7°C/hr) and roomtemperature (RT, 6.2°C/hr) cooling rates were used. Three different meals which providesuitable medium for C. perfringens growth were prepared. The number of C. perfringensin meals that were cooled from 60 to 15°C at RT was higher than meals whichwere cooled at CC1 and CC2. There was no considerable difference on C. perfringensgrowth between the meals cooled at CC1 and CC2.