Journal of Food, Agriculture and Environment

The influence of different freezing and frozen storage temperatures on Clostridium perfringens type A in raw chicken wings

Author(s):

Husnu Sahan Guran ^{1 *}, Gulsum Oksuztepe ²

Recieved Date: 2013-12-10, Accepted Date: 2014-01-30

Abstract:

Clostridium perfringens is one of the most frequently encountered anaerobic pathogen causing food poisoning in human beings. Most of the poisoning is caused by chromosomal cpe positive C. perfringens type A. The purpose of the present work was to investigate the survival ability of chromosomal cpe positive C. perfringens type A in raw chicken wings at different freezing and frozen storage temperatures. For this purpose, chicken wings were contaminated with vegetative chromosomal cpe positive C. perfringens type A, and then the samples were freezing and stored at -12°C ± 1°C (1^st group), freezing and stored at -18°C ± 1°C (2^nd group) and freezing at -40°C ± 1°C following stored at -18°C ± 1°C (3^rd group ). The number of cpe positive C. perfringens type A in the samples at the 1^st group significantly decreased during the storage time (P < 0.05) and dropped below detection level (< 1 log₁₀ cfu/cm² ) after 112 days of storage while the number of the pathogen in the samples in the 2^nd and 3^rd groups decreased 2.12 and 2.05 log₁₀ cfu/cm² , respectively. Within the 1^st group, it was found that there was significant difference days of the storage (P > 0.05), while no significant differences within the 2^nd and 3^rd groups after the 7^th day of storage (P > 0.05). These results indicated that vegetative chromosomal cpe positive C. perfringens type A inoculated onto chicken wings are able to survive for a long time at -18°C.

Keywords:

Clostridium perfringens type A, survive, freezing, frozen storage, chicken wing

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 1
Category: Food and Health
Pages: 8-11

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