The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly (p < .05) extended LT to 244 h or longer. Generation time (GT) in 3% GSE added beef was similar to that of control (19 h, 3% GSE versus 18 h, control) at 15 °C. At 20 °C, GT was 1.5 h in samples without GSE; however, 1–3% GSE addition extended GT about 2–3 folds (p < .05). Lag time at 20 °C was 23 h in control samples, while LT was 40–59 h in samples containing GSE. Interestingly, GSE did not affect LT at 25 °C; however, significantly (p < .05) longer GT was observed in 3% GSE added samples than the other sample groups. Additionally, GSE from 1 to 3% in beef extended the period needed to reach 6 log cfu/g at 15 or 20 °C, while 3% GSE was required at 25 °C. The findings suggest that GSE exhibits concentration and temperature dependent inhibitory effect on growth of C. perfringens in sous vide cooked ground beef. Grape seed extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.

在添加了0％至3％葡萄籽提取物（GSE）的纯露煮熟的碎牛肉中研究了产气荚膜梭菌的孢子生长。在有或没有GSE的情况下，产气荚膜梭菌在4°C下均不生长。对照样品在15°C下的滞后时间（LT）为95 h，而1-3％GSE的添加显着（p  <.05）将LT延长至244 h或更长时间。在15°C下，添加3％GSE的牛肉的生成时间（GT）与对照组相似（19 h，3％GSE对18 h，对照组）。在20°C下，不含GSE的样品的GT为1.5 h；但是，添加1–3％的GSE可以使GT扩展约2-3倍（p <.05）。对照样品在20°C的滞后时间为23 h，而含GSE的样品的LT为40–59 h。有趣的是，在25°C下，GSE不会影响LT。但是， 在添加了3％GSE的样品中，观察到的GT显着更长（p <.05），而其他样品组却没有。此外，牛肉中的GSE从1％增至3％延长了在15或20°C下达到6 log cfu / g所需的时间，而在25°C时则需要3％GSE。这一发现表明，有关的生长GSE展品的浓度和温度依赖性抑制作用产气荚膜梭菌在真空低温烹调法熟碎牛肉。葡萄籽提取物可用于延长保质期，并确保速冻熟肉制品的微生物学安全性。