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4121008 
Journal Article 
Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate 
Juneja, VK; Marmer, BS 
1998 
Yes 
Food Microbiology
ISSN: 0740-0020
EISSN: 1095-9998 
BIOSIS/98/26282 
LONDON 
LONDON 
281-287 
English 
BIOSIS COPYRIGHT: BIOL ABS. The heat resistance (55-65?C) of Clostridium perfringens vegetative cells in ground beef and turkey that included 0, 0.15 or 0.3% (w/w) sodium pyrophosphate (SPP) was assessed in bags heated using a water bath. The surviving cell population was assayed on tryptose-sulfite-cycloserine agar. The decimal reduction (D)-values in beef that included no SPP were 21.6, 10.2, 5.3, and 1.6 min at 55, 57.5, 60, 62.5?C, respectively, the values in turkey ranged from 17.5 min at 55?C to 1.3 min at 62.5?C. Addition of 0.15% SPP resulted in concomitant decrease in heat resistance as evidenced by reduced bacterial D-values. The D-values in beef that included 0.15% SPP were 17.9, 9.4, 3.5, and 1.2 min at 55, 57.5, 60, and 62.5?C, respectively, the values in turkey ranged from 16-2 min at 55?C to 1.1 min at 62.5?C. The heat resistance was further decreased when the SPP level in beef and turkey was increased to 0.3%. Heating such products to an internal temperature of 65?C for 1 min kill