Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken

Al-Obaidy, Hameed Majeed Rasheed

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Description

Title

Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken

Author(s)

Al-Obaidy, Hameed Majeed Rasheed

Issue Date

1984

Department of Study

Human Resources and Family Studies

Discipline

Human Resources and Family Studies

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

Ph.D.

Degree Level

Dissertation

Keyword(s)

Agriculture, Food Science and Technology

Abstract

Clostridium perfringens strain NCTC 8239 was used to inoculate autoclaved chicken thigh meat. With an inoculum of 10('6) vegetative cells per g, the vegetative cell counts rapidly reached mean log(,10) 7.32/g after 6 hrs of incubation. The counts remained in that range through 14 hrs of growth. A few heat-resistant spores (log(,10) 2.48/g) were first detected at 4 hrs, and the number continued to increase to log(,10) 5.19/g at 14 hrs. Enterotoxin (0.19 (mu)g/g) was first detected after 2 hrs of incubation (1.5 hr at 45(DEGREES)C and 0.5 hr at 37(DEGREES)C) in the absence of detectable sporulation, and the enterotoxin increased to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and texture are very good indicators and better than odor for evaluation of chicken spoilage by C. perfringens.

Graduation Semester

1984

Type of Resource

text

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