The Effect Of Different Spices Essential Oils On Growth Of Clostridium Perfringens In Meat Products

Clostridium perfringens is a spore-forming,anaerobic,Gram-positive,pathogenic Bacillus which can grow and produce gas in vacuum packaged meat products,resulting in the expansion of food bags.Clostridium perfringens can produce toxins in the absence of complete growth,leading to foodborne diseases,such as diarrhea and abdominal cramps.C.perfringens is considered as one of the most common causes of food poisoning which is associated with meat products.Not only meat products are easy to be contaminated with Clostridium perfringens,raw meat is also easy to be the breeding ground of Clostridium perfringens due to its high protein content.This microorganism can grow in a wide range of temperature(10–52 °C),and can grow rapidly between 30 and 47 °C.Normal cooking conditions cannot inactivate the spores of C.perfringens.Instead,cooking may activate the spores,which can germinate,outgrow,and multiply during cooling,causing the secondary pollution.The spices in meat processing in China are different.The effect of accessories(such as star anise,fennel,nitrate,phosphate,preservatives etc.)used in traditional meat products in China(such as pot stewed meat)on the growth of Clostridium perfringens is not clear.Based on the Clostridium perfringens contamination status of cooked meat products in Zhengzhou city,this paper selected the spices essential oils which had inhibitory effect on the growth of Clostridium perfringens through in vitro experiment,and studied the effect of different spices essential oils on the growth of Clostridium perfringens to determine their inhibitory concentrations on Clostridium perfringens in cooked chicken breast by the reasonable mathematical statistics analysis,which provided technical support for the safety control of Clostridium perfringens in the processing of cooked meat productsThe results showed that:(1)In the 259 tested samples in Zhengzhou in Henan Province,Clostridium perfringens were detected in 38 samples.The total detection rate was 14.7%,the detection rate in different foods ranged from 0% to 33.3%,and the detection rate in salt baked chicken was the highest(7/21,33.3%).However,there was no Clostridium perfringens in stewed half duck and stewed chicken liver.The count of Clostridium perfringens in barbeque chicken,roasted chicken and stewed chicken leg have reached 5.0log10 CFU/g,and the count of Clostridium perfringens in other samples were between 4log10CFU/g and 5log10CFU/g.The Clostridium perfringens contamination in cooked meat in Zhengzhou was serious.Furthermore,there was a higher possibility of food poisoning in barbeque chicken,roasted chicken and stewed chicken leg.(2)Oxford cup method and two times dilution method were selected for antimicrobial research to study the effect of different spices essential oils(angelica essential oil,black-pepper essential oil,anise essential oil,cinnamon essential oil,ginger essential oil and wormwood essential oil)on the growth of Clostridium perfringen.The inhibitory effects of different spices essential oils on Clostridium perfringens are different.The diameter of antibacterial circle of cinnamon essential oil was the largest,and the antibacterial effect was the best.However,the ginger essential oil had the minimum diameter and the the weakest inhibitory effect.In addition,angelica essential oil had no significant inhibitory effect on Clostridium perfringens.(3)The residual colony number of Clostridium perfringens in cooked chicken meat with the presence of different spices essential oils was fitted by Dose Resp model,determining the inhibitory concentrations of different spices essential oils on Clostridium perfringens in cooked chicken breast.