Summary and Implications
Eight of ten commercial brands of natural and organic frankfurters showed greater growth by inoculated Clostridium perfringens than that observed for conventionally-cured control frankfurters. These products also demonstrated a wide variation of inhibitory activity. This means that natural and organic processed meats may require additional protective measures in order to consistently provide the same level of safety from bacterial pathogens that is achieved by conventionally-cured meat products.
Iowa State University
Jackson, Armitra; Sullivan, Gary; Sebranek, Joseph G.; and Dickson, James S.
"Growth of Clostridium perfringens on Natural and Organic
Animal Industry Report:
AS 655, ASL R2385.
Available at: http://lib.dr.iastate.edu/ans_air/vol655/iss1/8