Growth of Clostridium perfringens in roasted chicken and braised beef during cooling - One-step dynamic analysis and modeling

摘要

Roasted chicken (RC) and braised beef (BB) are two important commercial products widely consumed in China. Prepared with a mixture of different spices and other ingredients, these products may be contaminated with Clostridium perfringens spores. The spores may germinate, outgrow, and multiply to a dangerous level during cooling after cooking if the cooling process is not sufficiently fast, causing outbreaks of food poisoning due to production of C. perfringens enterotoxin.