B Cooling from Temperature must constantly decrease Shigehisa, T., T. Nakagami, Clostridium – growth 140°F (60°C) to at a rate of 10°C/hour from 140°F and S. Taji. 1985. perfringens of heat resistant 50°F (10°C) at a (60°C) to 50°F (10°C) to prevent Influence of heating and spores before constant rate growth of heat resistant spores. cooling rates on spore chilled germination and growth of in Clostridium perfringens media and roast beef. Japanese Journal of Veterinary Science. 47 (2) 259-267. Holding meat does not grow in meat Labbe, R.G., and C.L. C. perfringens products below products at temperatures below 59°F Duncan. 1974. Sporulation 59°F (15°C) (15°C). and enterotoxin production by Clostridium perfringens type A under conditions of controlled pH and temperature. Canadian Journal of Microbiology. 20: 1493-1501. Chilling B Holding meat Lowest temperature of growth for Rey C.R., H.W. Walker, Clostridium C. – process after growth products below is 68˚F (20˚C). and P.L. Rohrbaugh. 1975. perfringens perfringens cooking of heat resistant 68˚F (20˚C) The influence of spores before temperature on growth, chilled sporulation, and heat resistance of spores of six strains of Clostridium Journal of perfringens. Milk and Food Technology. 38:461-465.
B – Clostridium perfringens growth of heat resistant spores before chilled Cooling from 140°F (60°C) to 50°F (10°C) at a constant rate Temperature must constantly decrease at a rate of 10°C/hour from 140°F (60°C) to 50°F (10°C) to prevent growth of heat resistant spores. Shigehisa, T., T. Nakagami, and S. Taji. 1985. Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and roast beef. Japanese Journal of Veterinary Science. 47 (2) 259-267. Holding meat products below 59°F (15°C) C. perfringens does not grow in meat products at temperatures below 59°F (15°C). Labbe, R.G., and C.L. Duncan. 1974. Sporulation and enterotoxin production by Clostridium perfringens type A under conditions of controlled pH and temperature. Canadian Journal of Microbiology. 20: 1493-1501. Chilling process after cooking B – Clostridium perfringens growth of heat resistant spores before chilled Holding meat products below 68˚F (20˚C) Lowest temperature of growth for C. perfringens is 68˚F (20˚C). Rey C.R., H.W. Walker, and P.L. Rohrbaugh. 1975. The influence of temperature on growth, sporulation, and heat resistance of spores of six strains of Clostridium perfringens. Journal of Milk and Food Technology. 38:461-465.
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