Animal Products

Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham

Authors: Armitra Jackson (Iowa State University) , Gary Sullivan (Iowa State University) , Joseph G. Sebranek (Iowa State University) , James S. Dickson (Iowa State University)

Abstract

Three out of seven naturally cured frankfurter and naturally cured ham treatments with natural or clean label inhibitors showed no significantly greater (P<0.05) growth by inoculated Clostridium perfringens than that of the control. These results will be used to prepare guidelines for manufacturing these products in a manner that will achieve a safety level that is equivalent to traditionally cured meat products without altering the uniqueness of this category of processed meats.

Keywords: ASL R2492

How to Cite: Jackson, A. , Sullivan, G. , Sebranek, J. G. & Dickson, J. S. (2010) “Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham”, Iowa State University Animal Industry Report. 7(1). doi: https://doi.org/10.31274/ans_air-180814-979