Abstract
To evaluate the microbiological safety of Korean traditional seasoned beef processed by sous-vide method, Clostridium perfringens spores were inoculated into the samples, and then germination and growth of spores were observed under different temperatures for days. Also, changes in pH, water activity, and salt contents were analyzed. As the results, there was no difference in water activity and pH of the samples during the storage at any temperature. However, salt contents of the samples significantly increased as storage time increased, and the storage temperature affected the change of salt contents. C. perfringens did not grow at 4 and 10°C for 24 days however, the bacterial growth was observed at 20°C after 2 days of storage. Based on these simulation tests, the microbiological safety of sous-vide processed galbijjim can be guaranteed at 4 and 10°C for 24 days even though the raw materials were contaminated by C. perfringens spores.
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Shin, WS., Moon, GS. & Park, JH. Growth of Clostridium perfringens spores inoculated in sous-vide processed Korean traditional Galbijjim under different storage conditions. Food Sci Biotechnol 23, 505–509 (2014). https://doi.org/10.1007/s10068-014-0069-5
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DOI: https://doi.org/10.1007/s10068-014-0069-5