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Animal Products

Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham

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

Abstract

Three out of seven naturally cured frankfurter and naturally cured ham treatments with natural or clean label inhibitors showed no significantly greater (P<0.05) growth by inoculated Clostridium perfringens than that of the control. These results will be used to prepare guidelines for manufacturing these products in a manner that will achieve a safety level that is equivalent to traditionally cured meat products without altering the uniqueness of this category of processed meats.

Keywords: ASL R2492

How to Cite:

Jackson, A., Sullivan, G., Sebranek, J. G. & Dickson, J. S., (2010) “Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham”, Iowa State University Animal Industry Report 7(1). doi: https://doi.org/10.31274/ans_air-180814-979

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Published on
2010-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0