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Record Details

Record 95 of 1640
Hazard analysis of Clostridium perfringens in the Skylab Food System
Author and Affiliation:
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)
Abstract: The 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.
Publication Date: Dec 01, 1974
Document ID:
19750046004
(Acquired Dec 01, 1995)
Accession Number: 75A30076
Subject Category: MAN/SYSTEM TECHNOLOGY AND LIFE SUPPORT
Document Type: Journal Article
Publication Information: Journal of Milk and Food Technology; 37; Dec. 197
Publisher Information: United States
Financial Sponsor: NASA; United States
Description: 5p; In English
Distribution Limits: Unclassified; Publicly available; Unlimited
Rights: Copyright
NASA Terms: BACTERIA; CLOSTRIDIUM; FOOD INTAKE; SKYLAB PROGRAM; SPACE FLIGHT FEEDING; TOXIC HAZARDS; BACTERIOLOGY; EPIDEMIOLOGY; PATHOLOGICAL EFFECTS; SPACECRAFT ENVIRONMENTS
Imprint And Other Notes: Journal of Milk and Food Technology, vol. 37, Dec. 1974, p. 624-628.
Miscellaneous Notes: p. 624-628
Availability Source: Other Sources
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