Our Resource Centre contains a unique database of reference papers, currently 50 articles and counting, to help you identify how the Stomacher® may be used for different applications and protocols.

Can't find what you're looking for? Call us for personal assistance, UK +44 (0) 1903 823 077, USA + 1 772 621 8220 or ASIA PACIFIC + 65 6519 2283.

 

Predictive model for growth of Clostridium perfringens in cooked cured pork

The inoculated meat was blended with a Stomacher 400 for 5 min to ensure even distribution of sodium nitrite and the organisms in the meat samples.

The study shows that the kinetic and growth parameters obtained from this study can be used in evaluating growth of C. perfringens from spore populations during dynamically changing temperature conditions such as those encountered in meat processing. Further, this model can be successfully used to design microbiologically “safe” cooling regimes for cured pork hams and similar products.

food microbiology pork meat clostridium perfringens stomacher 400