{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/71744"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/71744","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken","abstract":"Clostridium perfringens strain NCTC 8239 was used to inoculate autoclaved chicken thigh meat. With an inoculum of 10('6) vegetative cells per g, the vegetative cell counts rapidly reached mean log(,10) 7.32/g after 6 hrs of incubation. The counts remained in that range through 14 hrs of growth. A few heat-resistant spores (log(,10) 2.48/g) were first detected at 4 hrs, and the number continued to increase to log(,10) 5.19/g at 14 hrs. Enterotoxin (0.19 (mu)g/g) was first detected after 2 hrs of incubation (1.5 hr at 45(DEGREES)C and 0.5 hr at 37(DEGREES)C) in the absence of detectable sporulation, and the enterotoxin increased to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and texture are very good indicators and better than odor for evaluation of chicken spoilage by C. perfringens.","abstract_html":"Clostridium perfringens strain NCTC 8239 was used to inoculate autoclaved chicken thigh meat. With an inoculum of 10('6) vegetative cells per g, the vegetative cell counts rapidly reached mean log(,10) 7.32/g after 6 hrs of incubation. The counts remained in that range through 14 hrs of growth. A few heat-resistant spores (log(,10) 2.48/g) were first detected at 4 hrs, and the number continued to increase to log(,10) 5.19/g at 14 hrs. Enterotoxin (0.19 (mu)g/g) was first detected after 2 hrs of incubation (1.5 hr at 45(DEGREES)C and 0.5 hr at 37(DEGREES)C) in the absence of detectable sporulation, and the enterotoxin increased to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and texture are very good indicators and better than odor for evaluation of chicken spoilage by C. perfringens.","abstract_has_math":false,"creators":["Al-Obaidy, Hameed Majeed Rasheed"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Human Resources and Family Studies","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-12-16T20:00:02Z","date_published":"2014-12-16T20:00:02Z","updated_at":"2026-07-22T22:26:05Z","subjects":["Agriculture, Food Science and Technology"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI8502058"],"render_values":[{"text":"(UMI)AAI8502058","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/71744","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Al-Obaidy, Hameed Majeed Rasheed"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-12-16T20:00:02Z","10000-01-01","1984"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Resources and Family Studies"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/71744","(UMI)AAI8502058"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Clostridium perfringens strain NCTC 8239 was used to inoculate autoclaved chicken thigh meat. With an inoculum of 10('6) vegetative cells per g, the vegetative cell counts rapidly reached mean log(,10) 7.32/g after 6 hrs of incubation. The counts remained in that range through 14 hrs of growth. A few heat-resistant spores (log(,10) 2.48/g) were first detected at 4 hrs, and the number continued to increase to log(,10) 5.19/g at 14 hrs. Enterotoxin (0.19 (mu)g/g) was first detected after 2 hrs of incubation (1.5 hr at 45(DEGREES)C and 0.5 hr at 37(DEGREES)C) in the absence of detectable sporulation, and the enterotoxin increased to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and texture are very good indicators and better than odor for evaluation of chicken spoilage by C. perfringens.","Made available in DSpace on 2014-12-16T20:00:02Z (GMT). No. of bitstreams: 1 8502058.pdf: 3920053 bytes, checksum: 74db51e3bbb46ad06d8df099160c4199 (MD5) Previous issue date: 1984","Embargo set by: Seth Robbins for item 71910 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","121 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1984."]},{"key":"dc:title","label":"Title","values":["Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken"]}]}],"canonical_facts":{"dc:creator":["Al-Obaidy, Hameed Majeed Rasheed"],"dc:date":["2014-12-16T20:00:02Z","10000-01-01","1984"],"dc:description":["Clostridium perfringens strain NCTC 8239 was used to inoculate autoclaved chicken thigh meat. With an inoculum of 10('6) vegetative cells per g, the vegetative cell counts rapidly reached mean log(,10) 7.32/g after 6 hrs of incubation. The counts remained in that range through 14 hrs of growth. A few heat-resistant spores (log(,10) 2.48/g) were first detected at 4 hrs, and the number continued to increase to log(,10) 5.19/g at 14 hrs. Enterotoxin (0.19 (mu)g/g) was first detected after 2 hrs of incubation (1.5 hr at 45(DEGREES)C and 0.5 hr at 37(DEGREES)C) in the absence of detectable sporulation, and the enterotoxin increased to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and texture are very good indicators and better than odor for evaluation of chicken spoilage by C. perfringens.","Made available in DSpace on 2014-12-16T20:00:02Z (GMT). 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