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Hazard analysis of Clostridium perfringens in the Skylab Food SystemThe Skylab Food System presented unique microbiological problems because food was warmed in null-gravity and because the heat source was limited to 69.4 C (to prevent boiling in null-gravity). For these reasons, the foods were manufactured using critical control point techniques of quality control coupled with appropriate hazard analyses. One of these hazard analyses evaluated the threat from Clostridium perfringens. Samples of food were inoculated with C. perfringens and incubated for 2 h at temperatures ranging from 25 to 55 C. Generation times were determined for the foods at various temperatures. Results of these tests were evaluated taking into consideration: food-borne disease epidemiology, the Skylab food manufacturing procedures, and the performance requirements of the Skylab Food System. Based on this hazard analysis, a limit for C. perfringens of 100/g was established for Skylab foods.
Document ID
19750046004
Document Type
Reprint (Version printed in journal)
Authors
Bourland, C. T.
Huber, C. S.
Kiser, P. R. (Technology, Inc. Houston, Tex., United States)
Heidelbaugh, N. D. (NASA Johnson Space Center Biomedical Research Div., Houston, Tex., United States)
Rowley, D. B. (U.S. Army, Natick Laboratories, Natick Mass., United States)
Date Acquired
August 8, 2013
Publication Date
December 1, 1974
Publication Information
Publication: Journal of Milk and Food Technology
Volume: 37
Subject Category
MAN/SYSTEM TECHNOLOGY AND LIFE SUPPORT
Distribution Limits
Public
Copyright
Other