Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate

Vijay K Juneja^1*, Harry Marks², Tim Mohr³ and Harshavardhan H Thippareddi⁴

¹Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

²U.S. Department of Agriculture, Food Safety Inspection Service, 14th and Independence S.W., Washington, DC 20250, USA

³U.S. Department of Agriculture, Food Safety Inspection Service, 530 Center Street, NE, Suite 401, Salem, Oregon 97301, USA

⁴Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, USA