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Survival and Growth of Clostridium perfringens on Commercial No-Nitrate-or-Nitrite Added (Natural and Organic) Bacon 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

Four out of nine commercial brands of natural/organic bacon showed significantly greater (P<0.05) growth by inoculated Clostridium perfringens than that observed for the conventionally cured control (n=1). All natural/organic commercial ham analyzed in the study (n=7) showed significantly greater (P<0.05) growth by inoculated Clostridium perfringens than that observed for the conventionally cured control hams (n=4). These products also demonstrated a wide variation in growth response. 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 R2491

How to Cite:

Jackson, A., Sullivan, G., Sebranek, J. G. & Dickson, J. S., (2010) “Survival and Growth of Clostridium perfringens on Commercial No-Nitrate-or-Nitrite Added (Natural and Organic) Bacon and Ham”, Iowa State University Animal Industry Report 7(1). doi: https://doi.org/10.31274/ans_air-180814-778

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Published on
2010-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0