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Development and Validation of a Versatile Model for Predicting Growth of Clostridium perfringens During Cooling of Meat

Institutions
University of Reading
Start date
2002
End date
2003
Objective
This research project aims to develop and validate a computer programme to predict growth of C. perfringens in meat during cooling using a range of cooking and cooling conditions.

The project aims to develop and validate a computer programme to predict growth of C. perfringens in meat during cooling using a range of cooking and cooling conditions.

A mathematical modelling approach that works with any time-temperature profile and has been previously described will be used.

More information
C. perfringens is frequently associated with gastroenteritis in humans and between 1992 and 1999 13% of foodborne outbreaks in England and Wales were attributed to this organism, although this is known to be an underestimate of the true burden of illness.

The organism is commonly found in low numbers in many foods, especially in meat and poultry. It is known to be associated with foods prepared in bulk where there are inadequate cooling facilities for cooked foods.

Slow cooling may allow germination of spores that have survived cooking and rapid multiplication of the organism to an infectious dose.

The Agency commissioned this research to further our understanding of the physiology and behaviour of C. perfringens.

The final report, "Development and Validation of a Versatile Model for Predicting Growth of Clostridium perfringens During Cooling of Meat" is available at Foodbase, an open access repository of the FSA.

Find more about this project and other FSA food safety-related projects at the Food Standards Agency Research webpage.

Funding Source
Food Standards Agency
Project number
B14008
Categories
Clostridium
Bacterial Pathogens
Commodities
Meat, Poultry, Game