US20050158432A1 - Method of and composition for inhibiting the growth of Clostridium perfringens in meat products - Google Patents
Method of and composition for inhibiting the growth of Clostridium perfringens in meat products Download PDFInfo
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- US20050158432A1 US20050158432A1 US11/078,388 US7838805A US2005158432A1 US 20050158432 A1 US20050158432 A1 US 20050158432A1 US 7838805 A US7838805 A US 7838805A US 2005158432 A1 US2005158432 A1 US 2005158432A1
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- 241000193468 Clostridium perfringens Species 0.000 title abstract description 36
- 235000013622 meat product Nutrition 0.000 title abstract description 18
- 238000000034 method Methods 0.000 title description 8
- 230000002401 inhibitory effect Effects 0.000 title 1
- 239000001632 sodium acetate Substances 0.000 claims abstract description 41
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 30
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 29
- 239000001509 sodium citrate Substances 0.000 claims abstract description 26
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 12
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 description 39
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 38
- 235000013372 meat Nutrition 0.000 description 20
- 235000015277 pork Nutrition 0.000 description 15
- 238000011282 treatment Methods 0.000 description 15
- 210000004215 spore Anatomy 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 241000186779 Listeria monocytogenes Species 0.000 description 9
- 238000001816 cooling Methods 0.000 description 9
- 238000010411 cooking Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 230000035784 germination Effects 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 5
- 229960004106 citric acid Drugs 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 230000035939 shock Effects 0.000 description 5
- 239000001888 Peptone Substances 0.000 description 4
- 108010080698 Peptones Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000019319 peptone Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 239000004599 antimicrobial Substances 0.000 description 3
- 239000013068 control sample Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000001540 sodium lactate Substances 0.000 description 3
- 229940005581 sodium lactate Drugs 0.000 description 3
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- 239000006150 trypticase soy agar Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- DYDCUQKUCUHJBH-UWTATZPHSA-N D-Cycloserine Chemical compound N[C@@H]1CONC1=O DYDCUQKUCUHJBH-UWTATZPHSA-N 0.000 description 2
- DYDCUQKUCUHJBH-UHFFFAOYSA-N D-Cycloserine Natural products NC1CONC1=O DYDCUQKUCUHJBH-UHFFFAOYSA-N 0.000 description 2
- 241000186781 Listeria Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 229960003077 cycloserine Drugs 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000013207 serial dilution Methods 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 230000028070 sporulation Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000007619 statistical method Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000004614 Process Aid Substances 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000008366 buffered solution Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- TWYSBDNLTRUTQT-UHFFFAOYSA-A hexadecapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O TWYSBDNLTRUTQT-UHFFFAOYSA-A 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000012543 microbiological analysis Methods 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007362 sporulation medium Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- CWERGRDVMFNCDR-UHFFFAOYSA-M thioglycolate(1-) Chemical compound [O-]C(=O)CS CWERGRDVMFNCDR-UHFFFAOYSA-M 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/10—Precipitation by chemical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
- A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- Our present invention relates to a method of treating meat products to inhibit the growth of Clostridium perfringens, possibly other microorganisms, and to a composition for that purpose.
- Clostridium perfringens may be present in meat even after such treatment and in ready-to-eat, i.e. fully cooked meat, may develop an outgrowth.
- J. Food Proto 47: 532-536 reported that a betalains/potassium sorbate system could be used to replace nitrite in frankfurters to inhibit germination and outgrowth of Clostridium perfringens and Clostridium sporogenes.
- Several of the earlier studies were performed with germination and outgrowth of Clostridia at a static temperature, and not at abusive temperatures during cooling of meat products.
- Another object of the invention is to increase the effectiveness of buffered sodium citrate solutions, such as those which are found in U.S. Pat. Nos. 5,302,406 and 5,436,017 (IONAL®) in the treatment of meat products.
- buffered sodium citrate solutions and especially compositions containing sodium citrate and citric acid, sodium citrate and sodium diacetate (CH 3 COONa.CH 3 COOH), sodium citrate and sodium acetate (CH 3 COONa) and more particularly, citric-acid buffered sodium citrate in combination with one or more of citric acid, sodium diacetate and sodium acetate are effective in preventing bacterial spores in meat treated with the solution from germinating when the meat product is cooled after cooking.
- the solutions of the invention can be introduced into the meat products by massaging them into the meat products or injecting them into the meat products or both by a massaging and injecting operation.
- the solution is introduced at any time prior to cooking or even during the cooking operation and it has been found that, after cooking a while the product is cooling, Clostridium perfringens germination and outgrowth does not occur.
- the effective usage range for buffered sodium citrate and the blends is 0.5 to 4.0% (as sodium citrate).
- the preferred range usage is typically 1.0-1.3% (as sodium citrate).
- compositional ranges for each of the products we tested is as follows:
- the method of the invention comprises the treatment of all meat products to inhibit the growth and germination of Clostridium perfringens, especially outgrowth of Clostridium perfringens in cooked meat which comprises incorporating into a meat product at any time but preferably during the processing of the meat before it is cooked or packed, although incorporation during cooking is possible as well, of sodium acetate or sodium diacetate in conjunction with sodium acetate preferably introduced in the form of IONAL such that the contents in the meat of sodium citrate is about 0.2% to about 4% by weight and the content of sodium acetate in the meat is about 0.05% to about 2% by weight.
- the sodium acetate or diacetate may be combined with IONAL for introduction into the meat in the form of a common solution.
- FIG. 1 is a graph showing results obtained for various concentrations of IONAL and other agents in the treatment of roast beef and illustrating the invention
- FIG. 2 is a graph of the temperature profile of roast beef during chilling
- FIGS. 3 and 4 are graphs showing the Clostridium perfringens spore counts in roast beef after inoculation with different treatments
- FIG. 5 is a graph of the total aerobic count in ground beef in the presence of IONAL and a combination of IONAL and sodium diacetate;
- FIG. 6 is a graph showing the effectiveness of the combination against Listeria monocitogenesis in beef frank samples
- FIG. 7 is a graph of representative temperature profiles of meat products (roasts beef and injected pork) chilled from 54.4° C. to 7.2° C. in 18( ⁇ ) and 21 h ( ), continuous lines indicate actual temperatures observed during chilling, while symbols represent the programmed temperature profile;
- FIG. 8 is a graph of mean pH values of roast beef and injected pork samples for control (CON), IONALTM (I) and IONAL PLUSTM (IP) added meat products. (0.5, 1.0 and 2.0: Concentrations of I and IP for each of the meat products;
- FIG. 9 is a graph of mean log CFU/g populations of C. perfringens in roast beef immediately after heat shock (0; 75° C. for 20 min), and following cooling ( ⁇ ) from 54.4° C. to 7.2° C. exponentially in 18 h (I: IONALTM; IONAL PLUSTM; 0.5, 1.0 and 2.0: concentrations of I. or IP; Con:Control);
- FIG. 10 is a graph of mean log CFU/g populations of C C. perfringens in injected pork immediately after heat shock (o; 75° C. for 20 min), and following cooling ( ⁇ .) from 54.4° C. to 7.20C exponentially in 18 h (I: IONALTM; IONAL PLUSTM; 0.5, 1.0 and 2.0: concentrations of I or IP; Con:Control);
- FIG. 11 is a graph of mean log CFU/g populations of C. perfringens in roast beef immediately after heat shock (0; 75° C. for 20 min), and following cooling ( ⁇ ) from 54.4° C. to 7.20C exponentially in 21 h (I:IONALTM; IONAL PLUSTM; 0.5, 1.0 and 2.0: concentrations of I or IP; Con:Control); and
- FIG. 12 is a graph of mean log CFU/g populations of C. perfringens in injected pork immediately after heat shock (o; 75° C. for 20 min), and following cooling ( ⁇ ) from 54.4° C. to 7.2° C. exponentially in 21 h (I:IONALTM; IP: IONAL PLUSTM; 0.5, 1.0 and 2.0: concentrations of I or IP; Con:Control).
- a composition termed IONAL plus was tested which consisted of IONAL with sodium diacetate supplemented with sodium acid pyrophosphate.
- the sodium acid pyrophosphate is present as a process aid to prevent caking.
- the compositions are applied as solutions in water but the amounts used are given in terms of sodium citrate and disodium acetate.
- 1% IONAL for example corresponds to 1% by weight sodium citrate in the meat.
- Total aerobic counts of samples were performed daily. The bags of each treatment were selected randomly. Samples were homogenized and diluted using 0.1% peptone water (Difco Laboratories, Detroit, Mich.). Enumeration of total aerobic bacterial count of samples was performed on Tryptic Soy Agar (TSA) plates incubated at 35° C. for 24 hr. Experiments were repeated three times.
- TSA Tryptic Soy Agar
- roast Beef muscle 450 g; inside round
- Roast beef was prepared by addition of salt (1.5%), water (10%), and sodium tripolyphosphate (STPP) successively, with mixing for 30 s after addition of each ingredient.
- the inoculum containing the spore cocktail was added to provide a spore level of ca. 2.5-3.0 log CFU/g, mixed for 30 s and subsequently, the antimicrobials were added and mixed for 30 s and vacuum packaged.
- Inoculated meat 25 g
- a control sample (without C. perfringens ) was prepared, a thermocouple (T-type, 32 gauge, Omega, Stamford, Conn.) was placed in the center of the product, and vacuum packaged.
- Clostridium perfringens enumeration The samples were homogenized with sterile 0.1% peptone diluent (25 ml; PW) in a Stomacher Lab Blender for 2 min. Serial dilutions were prepared in PW and appropriate dilutions were plated on tryptose sulfite cycloserine (TSC) agar using double tube method (Ali et al., 1992). Tubes were incubated for 8-10 h at 37° C. under aerobic conditions. For enumeration of C. perfringens spore populations, the initial sample obtained (ca. 5 mL) was heated to 167° F. for 20 min and then diluted serially, plated and incubated as for total C. perfringens populations (Junega et al, J. Food Proto 54; 1063-1067, 1994).
- TSC tryptose sulfite cycloserine
- Listeria monocytogenes cultures (ATCC 13932, ATCC 49594, ATCC 43256, ATCC 51414 and ATCC 7647) were obtained from the American Type Culture Collection 9 Atlanta, Ga.). Cultures were grown in Brain Hearth Infusion (BHI) broth at 35° C. for 24 hr and kept at 4° C. until use. Each culture was then transferred from the stock collection and grown in BHI broth at 35° C. for 24 hr. Equal volume of each culture was transferred into a sterile test tube to make a mixture of 5 strains of L. monocytogenes. Serial dilutions of this mixture were made using 0.1% peptone water (Difco Laboratories, Detroit, Mich.) and inoculated onto the beef frank samples.
- BHI Brain Hearth Infusion
- the average surface area and weight, of beef franks were 91.24 cm and 44.83 g. respectively.
- Initial inoculum level of L. monocytogenes was 2.5 log 10 cfu/cm 2 .
- the survival of L. monocytogenes in control, 1% IONAL and 1% IONAL+0.1% sodium diacetate treatment is shown in FIG. 1 .
- the pathogen reached a 5.4 log 10 cfu/cm 2 in control sample while a 1.2 log 10 cfU/cm 2 and 0.85 log 10 cfu/cm 2 values were determined for 1% IONAL and 1% IONAL+0.1% sodium diacetate treatments, respectively.
- the products were thawed, mixed with buffered sodium citrate (BSC; IONALTM) or BSC supplemented with sodium diacetate (IONAL PLUSTM, BSC with 8.0% sodium diacetate (WTI Inc., Springfield, Ohio) for 1 min in a mixer (Kitchen Aid, Troy, Ohio) and subsequently with the spore cocktail for 1 min to yield ca. 2.5 10 g10 spores/g.
- BSC buffered sodium citrate
- IONAL PLUSTM sodium diacetate
- the product was distributed into 2′′ ⁇ 3′′ cook-in bags (Koch Supply Company, Kansas City, Mo.), and vacuum sealed at 12 mbar vacuum using a Multivac (Model A300/16, Multivac Inc., Kansas City, Mo.) packaging machine.
- the pH of the roast beef for each of the treatments was lower (p ⁇ 0.05) compared to injected port (range: pH 5.98-6.11) by at least 0.3 pH units.
- Addition of IONALTM tended to slightly increase the pH of the roast beef from pH 5.62 to 5.78, while tending to slightly reduce the pH of the injected pork from pH 6.11 to 6.07. Although these differences could be apparently minor when pH units are considered (greater differences in H+ concentrations), they may be biologically significant in controlling germination and growth of C. perfringens. However, addition of IONAL PLUSTM did not result in pH changes (p>0.05) in either of the products.
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Abstract
Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.
Description
- This application is related to our copending
provisional applications 60/345,034 filed 9 Nov. 2001 and Ser. No. 60/351,081 filed 22 Jan. 2002. - Our present invention relates to a method of treating meat products to inhibit the growth of Clostridium perfringens, possibly other microorganisms, and to a composition for that purpose.
- It is known to treat meats, especially fowl, with a buffered solution of sodium citrate, marketed under the name “IONAL” to inhibit microorganism growth.
- Experience has shown that Clostridium perfringens may be present in meat even after such treatment and in ready-to-eat, i.e. fully cooked meat, may develop an outgrowth.
- Labbe, R. G., and C. L. Duncan (1970) Growth from spores of Clostridium perfringens in the presence of sodium nitrite. Appl. Microbiol. 19:353-359 reported that nitrite, at commercially used levels prevented outgrowth of high numbers of Clostridium perfringens spores even when nitrite was unheated and spores were held at 113° F. (45° C.) within the growth range of Clostridium perfringens.
- Vareltzis, K., E. M. Buck and R. G. Labbe (1984), Effectiveness of betalaines/potassium sorbate system versus sodium nitrate for color development and control of total aerobes, Clostridium perfringens and Clostridium sporogenes in chicken frankfurters. J. Food Proto 47: 532-536 reported that a betalains/potassium sorbate system could be used to replace nitrite in frankfurters to inhibit germination and outgrowth of Clostridium perfringens and Clostridium sporogenes. Several of the earlier studies were performed with germination and outgrowth of Clostridia at a static temperature, and not at abusive temperatures during cooling of meat products.
- Blankenship, L. C., S. E. Craven, R. G. Leffler, and C. Custer (1988), Growth of Clostridium perfringens in cooked chili during cooling. Appl. Microbiol. 54: 1104-1108 and Juneja, V. K., R. C. Whiting, H. M. Marks, and o. P. Snyder. (1999), Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat, Food Microbiol. 16: 335-349 evaluated the outgrowth of Clostridium perfringens during cooling of chili and autoclaved ground beef, respectively.
- It is the principal object of the present invention to prevent or inhibit the outgrowth of Clostridium perfringens in ready-to-eat or fully cooked meat products.
- Another object of the invention is to increase the effectiveness of buffered sodium citrate solutions, such as those which are found in U.S. Pat. Nos. 5,302,406 and 5,436,017 (IONAL®) in the treatment of meat products.
- We have found that buffered sodium citrate solutions and especially compositions containing sodium citrate and citric acid, sodium citrate and sodium diacetate (CH3COONa.CH3COOH), sodium citrate and sodium acetate (CH3COONa) and more particularly, citric-acid buffered sodium citrate in combination with one or more of citric acid, sodium diacetate and sodium acetate are effective in preventing bacterial spores in meat treated with the solution from germinating when the meat product is cooled after cooking.
- More particularly, while the IONAL has been found to be effective in reducing microorganism levels in meat prior to cooking it has not been recognized that it and combinations of it with sodium diacetate and/or sodium acetate are effective in limiting the germination of Clostridium perfringens in ready-to eat, i.e. fully cooked meat products.
- The solutions of the invention can be introduced into the meat products by massaging them into the meat products or injecting them into the meat products or both by a massaging and injecting operation. The solution is introduced at any time prior to cooking or even during the cooking operation and it has been found that, after cooking a while the product is cooling, Clostridium perfringens germination and outgrowth does not occur.
- The effective usage range for buffered sodium citrate and the blends is 0.5 to 4.0% (as sodium citrate). The preferred range usage is typically 1.0-1.3% (as sodium citrate).
- The compositional ranges for each of the products we tested is as follows:
-
- 1. IONAL (buffered sodium citrate)
- pH range 4.0 to 5.8
- Composition: sodium citrate 75-95%
- citric acid 5-25%
- 2. IONAL with sodium diacetate
- pH range 4.0-5.8
- Composition: sodium citrate 65-95%
- sodium diacetate 5-35%
- 3. IONAL with sodium acetate
- pH range 4.0-5.8
- Composition: sodium citrate 65-95%
- sodium acetate 5-35%
- 1. IONAL (buffered sodium citrate)
- The method of the invention comprises the treatment of all meat products to inhibit the growth and germination of Clostridium perfringens, especially outgrowth of Clostridium perfringens in cooked meat which comprises incorporating into a meat product at any time but preferably during the processing of the meat before it is cooked or packed, although incorporation during cooking is possible as well, of sodium acetate or sodium diacetate in conjunction with sodium acetate preferably introduced in the form of IONAL such that the contents in the meat of sodium citrate is about 0.2% to about 4% by weight and the content of sodium acetate in the meat is about 0.05% to about 2% by weight.
- The sodium acetate or diacetate may be combined with IONAL for introduction into the meat in the form of a common solution.
- The above and other objects, features, and advantages will become more readily apparent from the following description, reference being made to the accompanying drawing in which:
-
FIG. 1 is a graph showing results obtained for various concentrations of IONAL and other agents in the treatment of roast beef and illustrating the invention; -
FIG. 2 is a graph of the temperature profile of roast beef during chilling; -
FIGS. 3 and 4 are graphs showing the Clostridium perfringens spore counts in roast beef after inoculation with different treatments; -
FIG. 5 is a graph of the total aerobic count in ground beef in the presence of IONAL and a combination of IONAL and sodium diacetate; -
FIG. 6 is a graph showing the effectiveness of the combination against Listeria monocitogenesis in beef frank samples; -
-
FIG. 8 is a graph of mean pH values of roast beef and injected pork samples for control (CON), IONAL™ (I) and IONAL PLUS™ (IP) added meat products. (0.5, 1.0 and 2.0: Concentrations of I and IP for each of the meat products; -
FIG. 9 is a graph of mean log CFU/g populations of C. perfringens in roast beef immediately after heat shock (0; 75° C. for 20 min), and following cooling (▪) from 54.4° C. to 7.2° C. exponentially in 18 h (I: IONAL™; IONAL PLUS™; 0.5, 1.0 and 2.0: concentrations of I. or IP; Con:Control); -
FIG. 10 is a graph of mean log CFU/g populations of C C. perfringens in injected pork immediately after heat shock (o; 75° C. for 20 min), and following cooling (▪.) from 54.4° C. to 7.20C exponentially in 18 h (I: IONAL™; IONAL PLUS™; 0.5, 1.0 and 2.0: concentrations of I or IP; Con:Control); -
FIG. 11 is a graph of mean log CFU/g populations of C. perfringens in roast beef immediately after heat shock (0; 75° C. for 20 min), and following cooling (▪) from 54.4° C. to 7.20C exponentially in 21 h (I:IONAL™; IONAL PLUS™; 0.5, 1.0 and 2.0: concentrations of I or IP; Con:Control); and -
FIG. 12 is a graph of mean log CFU/g populations of C. perfringens in injected pork immediately after heat shock (o; 75° C. for 20 min), and following cooling (▪) from 54.4° C. to 7.2° C. exponentially in 21 h (I:IONAL™; IP: IONAL PLUS™; 0.5, 1.0 and 2.0: concentrations of I or IP; Con:Control). - A composition termed IONAL plus was tested which consisted of IONAL with sodium diacetate supplemented with sodium acid pyrophosphate. The sodium acid pyrophosphate is present as a process aid to prevent caking. The compositions are applied as solutions in water but the amounts used are given in terms of sodium citrate and disodium acetate. 1% IONAL for example corresponds to 1% by weight sodium citrate in the meat.
- IONAL® PLUS with sodium diacetate:
sodium citrate 75-85% by weight sodium diacetate 5-15% by weight citric acid 5-15% by weight Sodium acid pyrophosphate 1-2% by weight - The composition consisted of ground beef samples (20% fat) which were purchased from a local retail store. Ground beef was divided into three equal parts. The first part was designated as control sample (no IONALm and 0.1% sodium diacetate). The second and third parts were mixed with 1% IONAL™, and a combination of 1% IONAL™ and 0.1% sodium diacetate, respectively. Samples were placed into commercial ground beef packaging bags and stored at 4° C.
- Total aerobic counts of samples were performed daily. The bags of each treatment were selected randomly. Samples were homogenized and diluted using 0.1% peptone water (Difco Laboratories, Detroit, Mich.). Enumeration of total aerobic bacterial count of samples was performed on Tryptic Soy Agar (TSA) plates incubated at 35° C. for 24 hr. Experiments were repeated three times.
- Total aerobic count of ground beef samples were shown in
FIG. 5 . In control and 1% IONAL™ treatment, total aerobic count gradually increased from the initial level of 4.2 cfu/g to 6.85 and 6.83 log cfu/g, respectively, after 10 days of storage at 4° C. Both treatments reached the spoilage index number of 7.0 log cfu/g, after the 5th day of storage at 4° C. On the other hand, in the combination of 1% IONAL™ and 10 days of storage at 4° C. These results indicate that the combination of 1% IONAL™ and 0.1% sodium diacetate might suppress the growth of total aerobic count and increase the shelf life of ground beef. - Effect Against C. perfringens
- Bacterial Cultures and Inoculum Preparation: Three strains of C. perfringens NCTC 8238 (Hobbs serotype 3), and NCTC 10340 (Hobbs serotype 13) were obtained from Eastern Regional Research Center (USDA-ARS, Wyndmoor, Pa.). Individual strain were maintained in cooked meat medium at 4° C. Active cultures were prepared in freshly made fluid thioglycollate broth and sporulation and carried out in Duncan and Strong sporulation medium as described by Juneja et al (1994). After sporulation, each strain was washed twice and resuspended in sterile distilled water, and spore suspensions were stored at 4° C. A spore cocktail containing all three stains of C. perfringens was prepared immediately prior to experiments by mixing appropriate numbers of spores from each suspension.
- Preparation of Roast Beef and Inoculation: Beef muscle (450 g; inside round) was obtained from KSU meat laboratory and ground through a ⅛″ plate. Roast beef was prepared by addition of salt (1.5%), water (10%), and sodium tripolyphosphate (STPP) successively, with mixing for 30 s after addition of each ingredient. The inoculum containing the spore cocktail was added to provide a spore level of ca. 2.5-3.0 log CFU/g, mixed for 30 s and subsequently, the antimicrobials were added and mixed for 30 s and vacuum packaged. Inoculated meat (25 g) was placed in the cook-in bag (2.5×3 in), and vacuum packaged as described previously. A control sample (without C. perfringens) was prepared, a thermocouple (T-type, 32 gauge, Omega, Stamford, Conn.) was placed in the center of the product, and vacuum packaged.
- Chilling of Roast Beef:
- An abusive chilling rate (
FIG. 2 ) was replicated in a circulating water bath using a programmable temperature controller (Omega, Stamford, Conn.), and chilling was accomplished by circulating chilled brine through the water bath. The products were heated to 167° F. (75° C.) and held for 20 min (for heat activating the spores), and chilled to 145° F. immediately, and further chilling to 40° F. was accomplished following the abusive chilling rate. - Sampling and Microbiological Analysis
- Sampling: After inoculation, the initial spore and vegetative cell populations of C. perfringens were determined by taking a 25 g sample of the inoculated meat. The products were sampled as described, after cooking and chilling to 40° F. in the water bath.
- Clostridium perfringens enumeration: The samples were homogenized with sterile 0.1% peptone diluent (25 ml; PW) in a Stomacher Lab Blender for 2 min. Serial dilutions were prepared in PW and appropriate dilutions were plated on tryptose sulfite cycloserine (TSC) agar using double tube method (Ali et al., 1992). Tubes were incubated for 8-10 h at 37° C. under aerobic conditions. For enumeration of C. perfringens spore populations, the initial sample obtained (ca. 5 mL) was heated to 167° F. for 20 min and then diluted serially, plated and incubated as for total C. perfringens populations (Junega et al, J. Food Proto 54; 1063-1067, 1994).
- Results and Discussion:
- Addition of buffered sodium citrate (pH 5.0) resulted in reduction of roast beef pH by ca. 0.4 and 0.6 units at 2.0 and 4.8% concentrations (
FIG. 1 ). Sodium lactate and buffered sodium citrate (pH 7.0) did not affect the pH of the meat significantly. - Chilling the inoculated roast beef from 145° F. to 40° F. resulted in 1.7 log CFR/g increase in C. perfringens populations. Incorporation of antimicrobial ingredients, sodium lactate and buffered sodium citrate (IONAL) resulted in inhibition of C. perfringens spores outgrowth (
FIG. 3 ). Although inhibition of germination and outgrowth of C. perfringens spores by antimicrobials sodium lactate and buffered sodium citrate (IONAL) have not been reported in literature, other commonly used antimicrobials, nitrite and potassium sorbate have been shown to be effective. - The Effect of the Combination on Listeria monocitogenesis in Beef Frank Samples
- Listeria monocytogenes cultures (ATCC 13932, ATCC 49594, ATCC 43256, ATCC 51414 and ATCC 7647) were obtained from the American
Type Culture Collection 9 Atlanta, Ga.). Cultures were grown in Brain Hearth Infusion (BHI) broth at 35° C. for 24 hr and kept at 4° C. until use. Each culture was then transferred from the stock collection and grown in BHI broth at 35° C. for 24 hr. Equal volume of each culture was transferred into a sterile test tube to make a mixture of 5 strains of L. monocytogenes. Serial dilutions of this mixture were made using 0.1% peptone water (Difco Laboratories, Detroit, Mich.) and inoculated onto the beef frank samples. - Preparation of Beef Frank Samples
- Commercial beef franks were purchased from a local grocery store. The average surface area and weight of beef franks were determined prior to experiment (n=5). A single beef frank sample was placed into a vacuum packaging bag. Each bag was inoculated with a mixture of 5 strains of L. monocytogenes. Samples were surface treated using 1% IONAL or 1% IONAL+0.1% sodium diacetate. Control samples (no IONAL or sodium diacetate) were inoculated only with L. monocytogenes. Samples were vacuum packaged and kept at 4° C., and analyzed weekly. L. monocytogenes count was determined using Tryptic Soy (TSA) agar (Difco Laboratories, Detroit, Mich.) incubated at 35° C. for 24 hr. Experiments were repeated three times.
- The average surface area and weight, of beef franks were 91.24 cm and 44.83 g. respectively. Initial inoculum level of L. monocytogenes was 2.5 log10 cfu/cm2. The survival of L. monocytogenes in control, 1% IONAL and 1% IONAL+0.1% sodium diacetate treatment is shown in
FIG. 1 . After 6 weeks of incubation at 4° C., the pathogen reached a 5.4 log10 cfu/cm2 in control sample while a 1.2 log10 cfU/cm2 and 0.85 log10 cfu/cm2values were determined for 1% IONAL and 1% IONAL+0.1% sodium diacetate treatments, respectively. This difference might be attributed to the bacteriostatic effect of IONAL and sodium diacetate against L. monocytogenes. IONAL and sodium diacetate might also induce sublethal injury which causes the reduction of the number of L. monocytogenes in IONAL and sodium diacetate treatments. The combination of 1% IONAL+0/1% sodium diacetate showed a slightly stronger effect than 1% IONAL against the pathogen. - Additional Beef and Pork Tests
- Preparation of the Meat and Inoculation
- Beef top rounds and boneless pork loins were obtained from a retail store (Athens, Ga.) and injected with minimal levels of salt (NaCl, 0.85% final concentration), potato starch (0.25%) and potassium tetra pyrophosphate (0.2%) at 12% pump rate. The products were vacuum packaged separately and shipped overnight to the USDA-ARS, Wyndmoor, Pa. laboratories and were stored under refrigeration until use. The products were diced into ca. 1 in3 pieces and ground through a ⅛″ plate (Hobart, Troy, Ohio) to aid in uniform distribution of the antimicrobial ingredients and C. perfringens spores in the product during subsequent inoculation and mixing steps. Separate packages containing 250 g of meat were prepared, vacuum packaged and stored frozen. The products were thawed, mixed with buffered sodium citrate (BSC; IONAL™) or BSC supplemented with sodium diacetate (IONAL PLUS™, BSC with 8.0% sodium diacetate (WTI Inc., Kingston, N.Y.) for 1 min in a mixer (Kitchen Aid, Troy, Ohio) and subsequently with the spore cocktail for 1 min to yield ca. 2.5 10 g10 spores/g. The product (roast beef or injected pork; 109) was distributed into 2″×3″ cook-in bags (Koch Supply Company, Kansas City, Mo.), and vacuum sealed at 12 mbar vacuum using a Multivac (Model A300/16, Multivac Inc., Kansas City, Mo.) packaging machine.
- Treatments
- Seven treatments [0.5%, 1.0% and 2.0% each of BSC (IONAL™) or BSC with sodium diacetate (IONAL PLUS™), along with a control] were evaluated for each meat product (roast beef and injected pork).
- Heat Shock and Cooling Procedure
- Prior to cooking, two sets of bags (beef and pork) were sandwiched between a stainless steel mesh (5″×5″, stainless steel; Fisher Scientific, St. Louis, Mo.) to improve heat transfer and to uniformly heat and chill the product. The set of racks were submerged completely in a water bath set at 75.5° C. (Exacal, Model RTE-221, NESLAB Instruments, Inc., Newington, N.H.), heat shocked for 20 min, removed, chilled immediately on an ice water bath, and plated as described below. A second set of racks containing the product for each treatment were heat shocked as described and transferred to a water bath set at 54.5° C., allowed to equilibrate at this temperature for 10 min and chilled at an exponential rate from 54.5° to 7.2° C. according to the desired chilling rates (
FIG. 7 ). - Enumeration Procedure
- After chilling to 7.2° C., each meat sample from the packages was transferred aseptically to a filter stomacher bag (Spiral Biotech, Bethesda, Md.). Sterile peptone water (PW, 0.1%; 20 mL) was added and stomached for 2 min (Interscience, St. Nom France). The samples were serially diluted in PW and plated on stryptose sulfite cycloserine (TSC) agar by pour or spiral plating methods and overlaid with an additional 10 ml of TSC. The TSC plates were then incubated at 37° C. for 18-24 h in a Bactron anaerobic chamber (Sheldon Laboratories, Cornelius, OR) and typical colonies were enumerated as C. perfringens.
- Statistical Analysis
- Three independent trials were performed for each of the exponential chilling rates (18 and 21 hour). The data were analyzed by analysis of variance using the General Linear Model procedure of the Statistical Analysis System (SAS Institute, Inc., Cary, N.C., 2000; Release 8.01). Fisher's Least Significant Difference (LSD) was used to separate means of the residual C. perfringens populations (log10 CFR/g) of the samples.
- Results and Discussion
- The programmed and observed temperature profiles of the products for 18 and 21 h exponential chill rates are shown in
FIG. 7 . Both the 18 and 21 h temperature profiles represent-extended chilling rates in view of the USDA-FSIS or the FDA stabilization requirements for chilling of cooked meat and poultry products. The pH roast beef and injected pork is shown inFIG. 8 and corresponds to the normal pH of these products reported in the literature. - Chilling of control roast beef samples from 54.4° to 7.2° C. resulted in a 1.51- and 5.27-log10 CFU/g increase in C. perfringens populations when 18 and 21 h exponential chill rates were used, respectively (
FIGS. 9 and 11 ). Chilling control injected pork samples following similar chill rates resulted in 3.70 and 4.41 log10 CFU/g increase in C. perfringens populations (FIGS. 10 and 12 ). Higher levels of C. perfringens populations were observed in injected pork compared to roast beef for both 18 and 21 h chill rates. These differences in germination and outgrowth of C. perfringens could be due to the higher pH of the injected pork (p˜0.05) (FIG. 8 ) or the inherent differences in muscle food species (beef vs. pork). - The pH of the roast beef for each of the treatments (range: pH 5.62-5.78) was lower (p≦0.05) compared to injected port (range: pH 5.98-6.11) by at least 0.3 pH units. Addition of IONAL™ tended to slightly increase the pH of the roast beef from pH 5.62 to 5.78, while tending to slightly reduce the pH of the injected pork from pH 6.11 to 6.07. Although these differences could be apparently minor when pH units are considered (greater differences in H+ concentrations), they may be biologically significant in controlling germination and growth of C. perfringens. However, addition of IONAL PLUS™ did not result in pH changes (p>0.05) in either of the products.
Claims (3)
1-12. (canceled)
13. A composition of matter consisting essentially of 75 to 85% by weight sodium citrate, 5 to 15% by weight sodium acetate or sodium diacetate and 5 to 15% by weight of citric acid.
14. A composition of matter consisting essentially of 75 to 85% by weight sodium citrate, 5 to 15% by weight sodium acetate or sodium diacetate, 5 to 15% by weight of citric acid and 1 to 2% by weight sodium acid pyrophosphate.
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US35108102P | 2002-01-22 | 2002-01-22 | |
US10/285,356 US7311934B2 (en) | 2001-11-09 | 2002-10-31 | Method of inhibiting the growth of Clostridium perfringens in meat products |
US11/078,388 US20050158432A1 (en) | 2001-11-09 | 2005-03-14 | Method of and composition for inhibiting the growth of Clostridium perfringens in meat products |
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Cited By (3)
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---|---|---|---|---|
US20090098254A1 (en) * | 2007-10-12 | 2009-04-16 | Robert Ty Baublits | Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products |
US20100098782A1 (en) * | 2008-10-16 | 2010-04-22 | Johnsondiversey, Inc. | Use of sodium acid sulfate as a disinfectant |
WO2024121025A1 (en) * | 2022-12-09 | 2024-06-13 | Purac Biochem B.V. | Particulate composition comprising diacetate component, disodium diphosphate and another organic acid salt |
Families Citing this family (3)
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US7311934B2 (en) * | 2001-11-09 | 2007-12-25 | Wti, Inc. | Method of inhibiting the growth of Clostridium perfringens in meat products |
US20050058751A1 (en) * | 2003-07-21 | 2005-03-17 | Eugene Brotsky | Yield and shelf life for meats |
WO2005034640A1 (en) * | 2003-10-07 | 2005-04-21 | Wti, Inc. | Methods for inhibiting bacterial growth in raw meat and poultry |
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US20020054941A1 (en) * | 2000-05-12 | 2002-05-09 | The Board Of Regents Of The University Of Nebraska | Methods and compositions to enhance tenderness and value of meat |
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US2417806A (en) * | 1940-07-24 | 1947-03-25 | Stein Hall & Co Inc | Inhibition or retardation of the growth of micro-organisms in meat |
JPS61192275A (en) * | 1985-02-20 | 1986-08-26 | Kibun Kk | Agent for preservation of food, and preservation method |
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- 2002-10-31 US US10/285,356 patent/US7311934B2/en not_active Expired - Lifetime
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2005
- 2005-03-14 US US11/078,388 patent/US20050158432A1/en not_active Abandoned
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US2412866A (en) * | 1944-02-10 | 1946-12-17 | Westinghouse Electric Corp | Double-end turbine locomotive |
US3899600A (en) * | 1974-11-18 | 1975-08-12 | Eastman Kodak Co | Additive composition for reduced particle size meats in the curing thereof |
US4352832A (en) * | 1980-03-31 | 1982-10-05 | General Foods Corporation | Stabilized dressing products |
US5302406A (en) * | 1992-12-01 | 1994-04-12 | Wti, Inc. | Method of inhibiting bacterial growth in meat |
US5436017A (en) * | 1992-12-01 | 1995-07-25 | Wti Inc. | Method of inhibiting bacterial growth in meat and product thereof |
US20020054941A1 (en) * | 2000-05-12 | 2002-05-09 | The Board Of Regents Of The University Of Nebraska | Methods and compositions to enhance tenderness and value of meat |
US20030091706A1 (en) * | 2001-11-09 | 2003-05-15 | Wti, Inc. | Method of and composition for inhibiting the growth of clostridium perfringens in meat products |
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US20090098254A1 (en) * | 2007-10-12 | 2009-04-16 | Robert Ty Baublits | Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products |
US20100098782A1 (en) * | 2008-10-16 | 2010-04-22 | Johnsondiversey, Inc. | Use of sodium acid sulfate as a disinfectant |
WO2024121025A1 (en) * | 2022-12-09 | 2024-06-13 | Purac Biochem B.V. | Particulate composition comprising diacetate component, disodium diphosphate and another organic acid salt |
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US20030091706A1 (en) | 2003-05-15 |
US7311934B2 (en) | 2007-12-25 |
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