Purpose: Evaluate inhibition of C. perfringens spore germination and outgrowth by INNOstatin 007B and MOstatin V in uncured and naturally cured turkey breast.
Methods: Turkey breast meat was injected with brine solution containing salt, cane sugar and sodium phosphate to final concentrations (w/w) of 1.75%, 1.50% and 0.35%, respectively, to prepare the uncured product. Celery powder (0.35%) was added to the uncured product to prepare naturally cured product. INNOstatin 007B and MOstatin V (2%) were added to the uncured and naturally cured (control) products and mixed. The ground product (10 g) was placed in vacuum bags, inoculated with a 3-strain C. perfringens spore cocktail. The inoculated products were heat treated (75 °C for 20 min) and cooled exponentially from 54.4 to 4.4 °C within 6.5, 9, 12, 15, 18, or 21 h. C. perfringens populations were determined after the heat treatment and after cooling by plating on tryptose sulfite cycloserine agar.
Results: Cooling of uncured turkey product from 54.4 to 4°C within 6.5, 9, 12, 15, 18, or 21 h resulted in C. perfringens spore germination and outgrowth of 0.53, 1.49, 3.08, 4.34, 3.67 and 6.05 log CFU/g, respectively. Incorporation of natural cure (as celery powder) inhibited C. perfringens growth, with final population increases of 0.03, 0.07, 0.27, 0.45, 1.11 and 3.78 log CFU/g, respectively, for the same cooling times. Incorporation of Innostatin 007B resulted in inhibition (<1.00 log CFU/g) of C. perfringens to up to 9 h and 18 h for uncured and cured products, respectively. Incorporation of MOstatin V into the product resulted in C. perfringens inhibition up to 12 and 18 h cooling times for uncured and cured products, respectively.
Significance: Incorporation of natural cure (celery powder), and antimicrobials INNOstatin or MOstatin can inhibit C. perfringens spore germination and outgrowth in turkey product during abusive cooling.