Growth and Sporulation of Clostridium welchii in Breast and Leg Muscle of Poultry

Growth of a heat resistant, food poisoning strain of Clostridium welchii was followed in raw, minced breast and leg muscle of the chicken. Within the range 22–50° growth was slightly more rapid in the leg (pH 6·5–6·7) than in the breast (pH 5·6–5·7) and was fastest in leg muscle at 50°. No growth occurred at 15 or 52°.
In a comparison between chicken and turkey, inoculated breast and leg muscle were cooked for 1 h at 85° and held at 37°. Multiplication of surviving organisms was initiated much more rapidly in chicken than in turkey meat, though the growth rates were comparable in each case.
Sporulation of several strains of CI. welchii , including other heat resistant, food poisoning types, was generally 10–100 times greater in leg than in breast muscle of the chicken. Differences in sporulation could be attributed both to differences in pH and type of meat.