found that addition of 3% chitosan to ground
beef and ground turkey prevented growth of
inoculated C. perfringens after cooking and
inadequate cooling. Their results showed a 4
to 5 log 10 CFU/g reduction in C. perfringens
spore germination and outgrowth over
12 - , 15 - , and 18 - hour cooling cycles and a
2 log 10 CFU/g reduction during a 21 - hour
cooling cycle.