Summary and Implications
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.
Iowa State University
Jackson, Armitra; Sullivan, Gary; Sebranek, Joseph G.; and Dickson, James S.
"Use of Natural Ingredients to Control Growth of Clostridium
perfringens on Frankfurters and Ham,"
Animal Industry Report:
AS 656, ASL R2492.
Available at: http://lib.dr.iastate.edu/ans_air/vol656/iss1/13