Table A.1.

Summary of the data extracted from the selected papers in the literature review for the identification of thermal inactivation parameters of spores of Clostridium perfringens expressed as D values

Temperature	D‐value (minutes)	Matrix	Pre‐treatment	Comment	Reference
85	19	Duncan and Strong sporulation media	Spores produced at 37°C	Treatment in an immersed‐coil heating apparatus to immediately heat at 85°C; strain with a chromosomal cpe gene	Andersen et al. (2004)
	2.10
	17		Spores produced at 42°C
	1
90	30.6	Pork luncheon roll		Treatment in a temperature‐controlled water bath; Three‐strain cocktail used	Byrne et al. (2006)
95	9.7
100	1.9
95	35	Sodium phosphate buffer	Spores produced in in DS‐MOPS pH 7.0	Recovery on BASE + L medium; treatment in glass capillary tubes	Craven (1990)
105	1.9
95	75		Spores produced in in DS‐MOPS pH 7.5
105	5.9
95	48
105	0.13
95	30		Spores produced in in DS‐EPPS pH 7.5
105	0.19
95	40
105	3.8
95	56		Spores produced in in DS‐MOPS pH 8.0
105	0.13
95	128
105	20
95	84		Spores produced in in DS‐EPPS pH 8.0
105	6.4
95	50		Spores produced in in DS‐EPPS pH 8.5
95	144
105	6.4
95	50		Spores produced in in DS‐EPPS pH 8.5	Recovery on BASE medium; treatment in glass capillary tubes
105	0.22
95	32		Spores produced in in DS‐EPPS pH 8.0
105	0.16
95	28		Spores produced in in DS‐MOPS pH 7.0
105	0.13
105	2.5	Beef slurry, 14% protein, 7% fat	Spores produced in modified Duncan‐strong (DS) sporulation medium	Treatment in thin layer pouches (1‐2 mm × 8 cm × 8 cm), submerged in oil bath. No info of actual temp in the centre is provided	Evelyn and Silva (2015)
100	7.1
95	21.7
105	1.8	Beef slurry	Spores produced in modified Duncan‐strong (DS) sporulation medium	Treatment in thin layer pouches (1‐2 mm × 8 cm × 8 cm), submerged in oil bath.
100	5.5
95	15
100	0.5	Unclear, water or laboratory broth	In: Sarker MR, Shivers RP, Sparks SG, Juneja VK, McClane BA (2000) Comparative experiments to examine the effects of heating on vegetative cells and spores of Clostridium perfringens isolates carrying plasmid versus chromosomal enterotoxin genes. Appl Environ Microbiol 66: 3234–3240	Not indicated how it was done, values for several strains.	Li and McClane (2008)
	10
	59.1
	8.7
	44.7
	16.4
	9.3
	38
	50
	0.7
100	13.5	MDS medium		Heat treatment very vague, immersion in boiling water of 10 mL tubes
	16.6
	40.3
	20.8
	20.5
	33.4
	7
100	16	Distilled water	Spores produced in Duncan and Strong (DS) sporulation medium	Heat treatment in tubes, exposure not specified to 100°C, poor description of the methodology	Novak and Yuan (2003)
90	120.6	Not specified, laboratory conditions	Spores produced in Duncan and Strong (DS) sporulation medium	Method not explained, in: Ando, Y., T. Tsuzuki, H. Sunagawa, and S. Oka. 1985. Heat resistance, spore germination, and enterotoxigenicity of Clostridium perfringens. Microbiol. Immunol. 29:317–326	Osburn et al. (2008)
	45.6
	21.4
	19.9
	19
	12.5
	10.1
	6.9
	5.5
100	49.1	DS medium	Spores produced in Duncan and Strong (DS) sporulation medium	Heat treatment at 100°C, not clearly explained, submerged	Paredes‐Sabja et al. (2008)
	19.2
	45.2
	28.8
	52.2
100	62	As Sarker et al. (2000)	Same as Sarker et al. (2000)	Heat treatment at 100°C, not clearly explained, submerged	Raju and Sarker (2005)
	61
	0.5
100	124	DS medium culture	Spores in Duncan and Strong sporulation	Flask technique or similar, temp fixed at 90 or 100°C, then spore suspension added, mixed and sampled at time intervals	Sarker et al. (2000)
	67
	32
	30
	45
	60
	0.5
	1.9
	1.6
	0.9
	1.3
	0.5
104	2.9	Commercial beef gravy	Not available	Data from Bradshaw JG, Peeler JT and Twedt RM, 1977. Thermal inactivation of ileal loop‐reactive Clostridium perfringens type A strains in phosphate buffer and beef gravy. Applied Environmental Microbiology, 34, 280–284. Borosilicate glass tubes in oil bath	Soni et al. (2022)
	6.1
100	50	DS medium culture	Spores produced in Duncan and Strong (DS) sporulation medium	Flask technique or similar, temp fixed at 100°C, then spore suspension added, mixed and sampled at time intervals	Raju and Sarker (2007)
	26
	13
95	2.16	Fruit juices	Not clarified, serious shortcomings, not specified that they use anaerobiosis for incubation	Kooiman tubes technique	Brooks (2013)