Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens

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Abstract
The interactive effects of temperature (12 to 42°C), initial pH (5.5 to 7), sodium chloride (0 to 3%) and sodium pyrophosphate concentrations (0 to 0.3%) on the growth in Trypticase-peptone-glucose-yeast extract broth of a three-strain mixture of Clostridium perfringens vegetative cells were determined. The number of viable C. perfringens cells was determined at appropriate intervals by plating on tryptose-sulfite-cycloserine agar. Growth data were analyzed by the Gompertz equation; the gompertz B and M parameters were then used to calculate lag-phase duration, exponential growth rate, generation time, and maximum population-density values. The data indicated that the growth kinetics of C. perfringens were dependent on the interaction of the four variables, particularly in regard to exponential growth rates and lag-phase durations. Cubic models based on the natural logarithm transformation of lag-phase duration and generation time were evaluated and appeared to adequately fit the data. The data suggest that sodium pyrophosphate can have significant bacteriostatic activity against C. perfringens and may provide processed meats with a degree of protection against this microorganism, particularly if employed in conjunction with a combination of acidic pH, high salt concentrations, and adequate refrigeration.

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