Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions

This study investigated the growth and survival of three foodborne pathogens (Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes) in beef (7% fat) and nutrient broth under different oxygen levels. Samples were tested under anoxic (<0.5%), microoxic (6 to 8%), and oxic (20%) conditions during storage at 7 degrees C for 14 days and at 22 degrees C for 5 days. Two initial inoculum concentrations were used (1 and 2 log CPU per g of beef or per ml of broth). The results show that C. perfringens could grow in beef at 22 degrees C, with an increase of approximately 5 log under anoxic conditions and a 1-log increase under microoxic conditions. However, C. perfringens could not survive in beef held at 7 degrees C under microoxic and oxic storage conditions after 14 days. In an anoxic environment, C. perfringens survived in beef samples held at 7 degrees C, with a 1-log reduction. A cell decline was observed at 2 log under these conditions, with no surviving cells at the 1-log level. However, the results show that C. jejuni under microoxic conditions survived with declining cell numbers. Significant increases in L. monocyto genes (5 to 7 log) were observed in beef held at 22 degrees C for 5 days, with the lowest levels recovered under anoxic conditions. L. monocyto genes in refrigerated storage increased by a factor of 2 to 4 log. It showed the greatest growth under oxic conditions, with significant growth under anoxic conditions. These findings can be used to enhance food safety in vacuum-packed and modified atmosphere packaged food products.