Abstract：In this study, the effects of different cooling rates on the growth characteristics of Clostridium perfringens in roast chicken and sauced beef as representatives of soy sauce and pot-roast meat products were investigated. The results showed that the count of C. perfringens after cooling for 4 h at all rates tested increased by less than 1 (lg (CFU/g)). At lower cooling rate, C. perfringens spores germinated, grew and multiplied in larger numbers. When the total cooling time was 7, 8, 10, 12, and 14 h, the count of C. perfringens in roast chicken and sauced beef increased by 1.022 and 1.280 (lg (CFU/g)), 2.397 and 2.931 (lg (CFU/g)), 3.539 and 4.195 (lg (CFU/g)), 4.404 and 4.901 (lg (CFU/g)), 4.917 and 5.036 (lg (CFU/g)), respectively. Therefore, the cooling time should be controlled within 4 h and should not exceed 7 h at most, and the increase in the count of C. perfringens during cooling should be controlled within 1 (lg (CFU/g)) to improve the product safety.
2020, Vol. 34 
