P1-40 Inhibition of Clostridium perfringens by Innostatin 007B and Mostatin V in Uncured and Naturally Cured Turkey during Abusive Cooling

Monday, July 29, 2013
Exhibit Hall (Charlotte Convention Center)
Vicente Silvestre, University of Nebraska-Lincoln, Lincoln, NE
Mauricio Redondo-Solano, University of Nebraska-Lincoln, Lincoln, NE
Carol Valenzuela-Martinez, University of Nebraska-Lincoln, Lincoln, NE
Gary Sullivan, University of Nebraska-Lincoln, Lincoln, NE
Harshavardhan Thippareddi, University of Nebraska-Lincoln, Lincoln, NE
Introduction: Reduction or elimination of sodium nitrite from meat formulations to meet consumer demand may present the risk of C. perfringens spore germination and outgrowth during abusive cooling after cooking of RTE meat products.

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.