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Animal Products

Growth of Clostridium perfringens on Natural and Organic Frankfurters

Authors
  • Armitra Jackson (Iowa State University)
  • Gary Sullivan (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • James S. Dickson (Iowa State University)

Abstract

Eight of ten commercial brands of natural and organic frankfurters showed greater growth by inoculated Clostridium perfringens than that observed for conventionally-cured control frankfurters. These products also demonstrated a wide variation of inhibitory activity. This means that natural and organic processed meats may require additional protective measures in order to consistently provide the same level of safety from bacterial pathogens that is achieved by conventionally-cured meat products.

Keywords: ASL R2385

How to Cite:

Jackson, A., Sullivan, G., Sebranek, J. G. & Dickson, J. S., (2009) “Growth of Clostridium perfringens on Natural and Organic Frankfurters”, Iowa State University Animal Industry Report 6(1). doi: https://doi.org/10.31274/ans_air-180814-114

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Published on
2009-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0