Survival of Clostridium perfringens in Frozen Chicken Gravya

SUMMARY The effect of freezing Clostridiuna perfringens in chicken gravy was examined. Two means were used in inoculating the gravy: 1) inoculum- of C. perfringens was allowed to grow in the gravy for 6 hr; and 2) spores produced in Ellner's medium and dried on sterile soil were added to the gravy. In both cases, the gravy was then held in the frozen state (–17.7°C) for 180 days. When growth was permitted in the gravy, a maximum of 4.29% and 3.69% of viable cells survived for 90 and 180 days, respectively. When spores dried on soil were added to the gravy, maximum survival was 37.9% at 90 days and 10.9% at 180 days.