Factors Affecting the Safety of Canned, Cured, Shelf-stable Luncheon Meat Inoculated with Clostridium botulinum

1969 ◽  
Vol 2 (3) ◽  
pp. 141-148 ◽  
Author(s):  
Pivnick Hilliard ◽  
H.W. Barnett ◽  
H.R. Nordin ◽  
L.J. Rubin
Keyword(s):  
Clostridium Botulinum ◽  
Factors Affecting ◽  
Luncheon Meat ◽  
Shelf Stable

Sodium Propionate To Control Clostridium botulinum Toxigenesis in a Shelf-Stable Beef Product Prepared by Using Combined Processes Including Irradiation

1997 ◽  
Vol 60 (7) ◽  
pp. 771-776 ◽  
Author(s):  
M. PAULA SUÁREZ REBOLLO ◽  
H. RICARDO RODRÍGUEZ ◽  
MARCELO O. MASANA ◽  
JORGE A. LASTA
Keyword(s):  
Factorial Design ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Design Experiment ◽  
Combined Processes ◽  
Sodium Propionate ◽  
Safety Level ◽  
Shelf Stable ◽  
Processing Factors ◽  
Factorial Design Experiment

The antibotulinal effect of sodium propionate was evaluated by a factorial-design experiment and by an inoculated-pack study on a shelf-stable beef product. Processing of samples involved curing, cooking, vacuum packing, and gamma irradiation. The factorial-design experiment involved 240 samples treated with 0, 0.8, 2.0, and 3.3% sodium propionate, challenged with 101 to 105 spores of type A Clostridium botulinum per package, irradiated with 2.5, 5, 7.5, and 10 kGy, and stored at 28°C for up to 4 months. In the pack study, 110 samples with 2% added sodium propionate were challenged with 108 spores of C. botulinum per package, irradiated with 12.5 kGy, and stored (28°C) for 8 months. Addition of 0.8% sodium propionate resulted in a delay (compared to control samples) in toxigenesis of 18 (5 kGy), 34 (2.5 kGy), and 34 (7.5 kGy) days, while no toxin was detected in samples irradiated with 10 kGy. Samples containing 2 and 3.3% sodium propionate were not toxic at any irradiation dose assayed. A safety level, expressed as the number of decimal reductions (DR = log 1/P) for the combination 0.8% sodium propionate and 10 kGy, was estimated to be >4.4. In the inoculated pack study, 2 of 107 samples became toxic, and the safety level treatment resulted in 10.7 DR. Sodium propionate in combination with other processing factors was very effective in preventing C. botulinum toxigenesis: it can be used as a further safety hurdle in the development of shelf-stable meat products.

scholarly journals Factors affecting the toxicity of rotting carcasses containing Clostridium botulinum type E

1988 ◽  
Vol 100 (3) ◽  
pp. 399-405 ◽  
Author(s):  
G. R. Smith ◽  
Ann Turner ◽  
Diane Till
Keyword(s):  
Clostridium Botulinum ◽  
Complete Loss ◽  
Prolonged Incubation ◽  
Factors Affecting ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Pure Cultures ◽  
Type C ◽  
Cooked Meat

SummaryMice killed shortly after receiving c. 2000 spores of a type E strain of Clostridium botulinum per os were incubated at one of five chosen temperatures together with bottles of cooked meat medium seeded with a similar inoculum. After incubation the rotting carcasses were homogenized. Sterile membrane filtrates of the homogenates (10%, w/v) and pure cultures were then titrated for toxicity. Some of the main findings were confirmed with two further type E strains.Toxicity produced at 37 °C was poor in both carcasses and cultures (200–20000 mouse intraperitoneal LD/g or ml). It was good in both systems at 30 and 23 °C, usually reaching 20000–200000 LD/g or ml, and in carcasses occasionally more; at 30 °C maximal toxicity was reached more quickly in carcasses than in cultures. Prolonged incubation (36–118 days) at 30 or 23 °C resulted in complete loss of toxicity in virtually all carcasses but not in cultures. At 16 °C the development of toxicity in carcasses was strikingly greater than in cultures. At 9 °C neither system produced more than slight toxicity after prolonged incubation. Trypsinization increased the toxicity of cultures but not usually of carcasses. Unfiltered carcass homogenate (10%, w/v) with maximal intraperitoneal toxicity was harmless for mice by mouth in doses of 0·25 ml. These findings differed in important respects from those made earlier with a type C strain.

scholarly journals Factors affecting the toxicity of rotting carcasses containingClostridium botulinumtype C

1987 ◽  
Vol 98 (3) ◽  
pp. 345-351 ◽  
Author(s):  
G. R. Smith ◽  
Ann Turner
Keyword(s):  
Clostridium Botulinum ◽  
Factors Affecting ◽  
Pure Cultures ◽  
Type C ◽  
Cooked Meat

SUMMARYMice killed shortly after receiving 1300–3000 spores ofClostridium botulinumtype Cper oswere incubated at one of four chosen temperatures together with bottles of cooked meat medium seeded with a similar inoculum. After incubation the rotting carcasses were homogenized. Sterile membrane filtrates of the homogenates (10–20.8%, w/v) and pure cultures were then titrated for toxicity. A temperature of 37 °C produced less toxicity in most carcasses than in cultures. At 30 °C, however, toxicity (often 2× 105to 2× 106mouse intraperitoneal LD/g or ml) was roughly similar in both systems, and some carcasses and cultures were still toxic (2× 104to 2× 105LD/g or ml) after 349 days. Surprisingly, at 23 °C, though greatly reduced in the cultures, toxicity was high in many carcasses for at least 28 days. Little or no toxin was produced in either system at 16 °C. Unfiltered homogenates (17·8–22·5%, w/v; dose 0·25 mlper os) of toxic carcasses incubated at 30 °C for 7 days invariably produced death from botulism, often within as little as 4 h, but a 1 in 10 dilution produced less than 100% mortality.

scholarly journals Synergistic Inactivation of Spores of Proteolytic Clostridium botulinum Strains by High Pressure and Heat Is Strain and Product Dependent

2008 ◽  
Vol 75 (2) ◽  
pp. 434-445 ◽  
Author(s):  
M. K. Bull ◽  
S. A. Olivier ◽  
R. J. van Diepenbeek ◽  
F. Kormelink ◽  
B. Chapman
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Clostridium Botulinum ◽  
Clostridium Sporogenes ◽  
Effect Of Pressure ◽  
Good Manufacturing Practices ◽  
Rice Water ◽  
Shelf Stable ◽  
Significant Protective Effect ◽  
Is Strain

ABSTRACT The combined high pressure and heat resistances of spores of five proteolytic Clostridium botulinum strains and of the nonpathogenic surrogate strain Clostridium sporogenes PA3679 were compared with their heat-only resistances on the basis of equivalent accumulated thermal lethality, expressed as equivalent minutes at a reference temperature of 105°C (F 105 ° C). Comparisons were made with three model (i.e., diluted) products, namely, 30% (wt/wt) Bolognese sauce, 50% (wt/wt) cream sauce, and rice water agar. Pressure was determined to act synergistically with heat during high-pressure thermal (HPT) processing for C. botulinum FRRB 2802 (NCTC 7273) and C. botulinum FRRB 2804 (NCTC 3805 and 62A) in the Bolognese and cream sauces and for C. botulinum FRRB 2807 (213B) in the Bolognese sauce only. No synergy was observed for C. botulinum FRRB 2803 (NCTC 2916) or FRRB 2806 (62A) or C. sporogenes FRRB 2790 (NCTC 8594 and PA3679) in any of the model products. No significant protective effect of pressure against spore inactivation was determined for any Clostridium strain in any product. Because synergy was not consistently observed among strains of C. botulinum or among products, the prediction of inactivation of C. botulinum spores by HPT sterilization (HPTS) for the present must assume a complete lack of synergy. Therefore, any HPTS process for low-acid shelf-stable foods must be at least thermally equivalent to an F0 process of 2.8 min, in line with current good manufacturing practices. The results of this study suggest that the use of C. sporogenes PA3679 as a surrogate organism may risk overestimating inactivation of C. botulinum by HPT processing.

scholarly journals Factors Affecting the Development of Clostridium botulinum in Whole Milk

1965 ◽  
Vol 13 (4) ◽  
pp. 521-526
Author(s):  
O. W. Kaufmann ◽  
R. S. Marshall
Keyword(s):  
Clostridium Botulinum ◽  
Factors Affecting ◽  
Whole Milk

Clostridium sporogenes PA 3679 and Its Uses in the Derivation of Thermal Processing Schedules for Low-Acid Shelf-Stable Foods and as a Research Model for Proteolytic Clostridium botulinum

2012 ◽  
Vol 75 (4) ◽  
pp. 779-792 ◽  
Author(s):  
JANELLE L. BROWN ◽  
NAI TRAN-DINH ◽  
BELINDA CHAPMAN
Keyword(s):  
Heat Resistance ◽  
Thermal Processing ◽  
Clostridium Botulinum ◽  
Genetic Basis ◽  
Thermal Processes ◽  
Research Model ◽  
Clostridium Sporogenes ◽  
Fail Safe ◽  
Shelf Stable ◽  
Resistance Data

The putrefactive anaerobe Clostridium sporogenes PA 3679 has been widely used as a nontoxigenic surrogate for proteolytic Clostridium botulinum in the validation of thermal processes for low-acid shelf-stable foods, as a target organism in the derivation of thermal processes that reduce the risk of spoilage of such foods to an acceptable level, and as a research model for proteolytic strains of C. botulinum. Despite the importance of this organism, our knowledge of it has remained fragmented. In this article we draw together the literature associated with PA 3679 and discuss the identity of this organism, the phylogenetic relationships that exist between PA 3679 and various strains of C. sporogenes and proteolytic C. botulinum, the heat resistance characteristics of PA 3679, the advantages and limitations associated with its use in the derivation of thermal processing schedules, and the knowledge gaps and opportunities that exist with regard to its use as a research model for proteolytic C. botulinum. Phylogenetic analysis reviewed here suggests that PA 3679 is more closely related to various strains of proteolytic C. botulinum than to selected strains, including the type strain, of C. sporogenes. Even though PA 3679 is demonstrably nontoxigenic, the genetic basis of this nontoxigenic status remains to be elucidated, and the genetic sequence of this microorganism appears to be the key knowledge gap remaining to be filled. Our comprehensive review of comparative heat resistance data gathered for PA 3679 and proteolytic strains of C. botulinum over the past 100 years supports the practice of using PA 3679 as a (typically fail-safe) thermal processing surrogate for proteolytic C. botulinum.

Toxin Production by Clostridium botulinum in Shelf-Stable Pasteurized Process Cheese Spreads

1979 ◽  
Vol 42 (10) ◽  
pp. 784-786 ◽  
Author(s):  
D. A. KAUTTER ◽  
T. LILLY ◽  
R. K. LYNT ◽  
H. M. SOLOMON
Keyword(s):  
Water Activity ◽  
Drug Administration ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Good Manufacturing Practice ◽  
Type B ◽  
Blue Cheese ◽  
Canned Foods ◽  
Shelf Stable ◽  
Process Cheese

Five non-refrigerated, pasteurized process cheese spreads, considered shelf-stable, were studied for their ability to support growth and toxin production by spores of Clostridium botulinum types A and B. Based on pH and water activity (aw) Cheese with Bacon, Limburger, Cheese Whiz, Old English, and Roka Blue cheese spreads were selected for the study. The pH ranged from 5.05 to 6.32 and the aw from 0.930 to 0.953. Fifty jars of each cheese spread were inoculated with 24,000 spores each; an additional 50 jars of the Cheese with Bacon spread received 460 spores each. The inoculum consisted of five type A and five type B strains in 0.1 ml of 0.85% NaCl. At 35 C, 46 jars of Limburger and 48 jars of Cheese with Bacon spread, which received the greater inoculum, became toxic starting at 83 and 50 days, respectively. One jar of Cheese with Bacon spread which received 460 spores became toxic. The average toxicity of the Limburger was 3000 MLD/ml of extract as compared with 54 MLD/ml for the Cheese with Bacon spread. Results of this study will be considered in determining whether these cheese spread products should be treated as low-acid canned foods under the Good Manufacturing Practice Regulations of the Food and Drug Administration.

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