Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham

• Published in: International journal of food microbiology 2005-05, Vol.101 (2), p.123-144
• Main Authors: Amézquita, A., Weller, C.L., Wang, L., Thippareddi, H., Burson, D.E.
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Clostridium perfringens; Clostridium perfringens - growth & development; Computer Simulation; Consumer Product Safety; Dynamic growth model; Finite Element Analysis; Food Handling - methods; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Heat transfer; Hot Temperature; Mathematics; Meat and meat product industries; Meat cooling; Meat Products - microbiology; Models, Biological; Predictive Value of Tests; Risk Assessment; Stem Cells; Swine; Temperature
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2004.10.041

Numerous small meat processors in the United States have difficulties complying with the stabilization performance standards for preventing growth of Clostridium perfringens by 1 log 10 cycle during cooling of ready-to-eat (RTE) products. These standards were established by the Food Safety and Inspection Service (FSIS) of the US Department of Agriculture in 1999. In recent years, several attempts have been made to develop predictive models for growth of C. perfringens within the range of cooling temperatures included in the FSIS standards. Those studies mainly focused on microbiological aspects, using hypothesized cooling rates. Conversely, studies dealing with heat transfer models to predict cooling rates in meat products do not address microbial growth. Integration of heat transfer relationships with C. perfringens growth relationships during cooling of meat products has been very limited. Therefore, a computer simulation scheme was developed to analyze heat transfer phenomena and temperature-dependent C. perfringens growth during cooling of cooked boneless cured ham. The temperature history of ham was predicted using a finite element heat diffusion model. Validation of heat transfer predictions used experimental data collected in commercial meat-processing facilities. For C. perfringens growth, a dynamic model was developed using Baranyi's nonautonomous differential equation. The bacterium's growth model was integrated into the computer program using predicted temperature histories as input values. For cooling cooked hams from 66.6 °C to 4.4 °C using forced air, the maximum deviation between predicted and experimental core temperature data was 2.54 °C. Predicted C. perfringens growth curves obtained from dynamic modeling showed good agreement with validated results for three different cooling scenarios. Mean absolute values of relative errors were below 6%, and deviations between predicted and experimental cell counts were within 0.37 log 10 CFU/g. For a cooling process which was in exact compliance with the FSIS stabilization performance standards, a mean net growth of 1.37 log 10 CFU/g was predicted. This study introduced the combination of engineering modeling and microbiological modeling as a useful quantitative tool for general food safety applications, such as risk assessment and hazard analysis and critical control points (HACCP) plans.