Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken

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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Human Resources and Family Studies

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Al-Obaidy, Hameed Majeed Rasheed

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8502058

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/71744