Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters

1986 ◽  
Vol 51 (5) ◽  
pp. 1136-1138 ◽  
Author(s):  
SHAI BARBUT ◽  
NOBUMASA TANAKA ◽  
ROBERT G. CASSENS ◽  
ARTHUR J. MAURER
Keyword(s):  
Botulinum Toxin ◽  
Sodium Chloride ◽  
Clostridium Botulinum ◽  
Toxin Production

Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

2017 ◽  
Vol 80 (8) ◽  
pp. 1252-1258 ◽  
Author(s):  
Max C. Golden ◽  
Brandon J. Wanless ◽  
Jairus R. D. David ◽  
D. Scott Lineback ◽  
Ryan J. Talley ◽  
...  
Keyword(s):  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Phase 1 ◽  
Toxin Production ◽  
Brussels Sprouts ◽  
The Impact ◽  
And Storage ◽  
Spoilage Microorganisms ◽  
Toxin Formation

ABSTRACT Clostridium botulinum is a foreseeable biological hazard in prepared refrigerated meals that needs to be addressed in food safety plans. The objective of this study was to evaluate the effect of product composition and storage temperature on the inhibition of botulinum toxin formation in nine experimental meals (meat, vegetable, or carbohydrate based). Treatments were inoculated with proteolytic C. botulinum, vacuum packaged, cooked at 90°C for 10 min, and assayed for botulinum toxin in samples stored at 25°C for up to 96 h for phase 1, or at 25°C for 12 h and then transferred to 12.5°C for up to 12 and 6 weeks in phases 1 and 2, respectively. For phase 1, none of the treatments (equilibrated pH 5.8) supported toxin production when stored at 25°C for 48 h, but toxin production was observed in all treatments at 72 h. For the remaining experiments with storage at 12.5°C, toxin production was dependent on equilibrated pH, storage time, and growth of indigenous spoilage microorganisms. In phase 1, no gross spoilage and no botulinum toxin was detected for any treatment (pH ≤5.8) stored at 12.5°C for 12 weeks. In phase 2, gross spoilage varied by commodity, with the brussels sprouts meal with pH 6.5 showing the most rapid spoilage within 2 weeks and botulinum toxin detected at 5 and 6 weeks for the control and cultured celery juice treatments, respectively. In contrast, spoilage microbes decreased the pH of a pH 5.9 beef treatment by 1.0 unit, potentially inhibiting C. botulinum through 6 weeks at 12.5°C. None of the other treatments with pH 5.8 or below supported toxin production or spoilage. This study provides validation for preventive controls in refrigerated meals. These include equilibrated product pH and storage temperature and time to inhibit toxin formation by proteolytic C. botulinum, but the impact of indigenous microflora on safety and interpretation of challenge studies is also highlighted.

Clostridium botulinum Toxin Formation in Romaine Lettuce and Shredded Cabbage: Effect of Storage and Packaging Conditions

1995 ◽  
Vol 58 (6) ◽  
pp. 624-627 ◽  
Author(s):  
RUTH L. PETRAN ◽  
WILLIAM H. SPERBER ◽  
ARTHUR B. DAVIS
Keyword(s):  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Romaine Lettuce ◽  
Toxin Detection ◽  
Storage Method ◽  
Fresh Cut ◽  
Storage Temperatures ◽  
Toxin Formation

The potential for growth and toxin production by Clostridium botulinum spores was investigated in samples of fresh-cut romaine lettuce and shredded cabbage packaged in vented and nonvented flexible pouches at storage temperatures of 4.4, 12.7, and 21°C for up to 28 days. One hundred grams of cut, washed romaine lettuce and cabbage were placed in polyester bags. Approximately 104 heat-shocked spores were added per package. Before sealing, half the packages were vented. No toxin was detected with either storage method at 4.4 and 12.7°C. In nonvented pouches of romaine lettuce at 21°C, spores grew and produced toxin after 14 days. Romaine samples at 21°C in vented pouches became toxic after 21 days, indicating formation of anaerobic microenvironments within the pouches. In nonvented packages of cabbage at 21°C, toxin was detected after 7 days. All toxin-positive samples were judged to be inedible prior to toxin detection.

Control of Nonproteolytic Clostridium botulinum Types B and E in Crab Analogs by Combinations of Heat Pasteurization and Water Phase Salt

2002 ◽  
Vol 65 (1) ◽  
pp. 130-139 ◽  
Author(s):  
M. E. PETERSON ◽  
R. N. PARANJPYE ◽  
F. T. POYSKY ◽  
G. A. PELROY ◽  
M. W. EKLUND
Keyword(s):  
Sodium Chloride ◽  
Clostridium Botulinum ◽  
Frozen Storage ◽  
Toxin Production ◽  
Water Phase ◽  
Type B ◽  
C Storage ◽  
Time Period ◽  
Heat Pasteurization ◽  
G Prior

Water phase sodium chloride (WPS) levels of 1.8 to 3.0% in combination with heat pasteurization for 15 min at temperatures of 75, 80, 85, and 90°C were evaluated as methods for the inactivation or inhibition of nonproteolytic, psychrotrophic Clostridium botulinum types B and E in crab analogs (imitation crab legs) subsequently stored at 10 and 25°C. Samples inoculated with 102 type B or E spores per g prior to pasteurization remained nontoxic for 120 days at 10°C and for 15 days at 25°C. With 104 type E spores per g and 80°C pasteurization, ≥2.4 and 2.7% WPS was required for inhibition at 10 and 25°C storage, respectively. Pasteurization at 85°C decreased the inhibitory level of WPS to 2.1% at 10°C and to 2.4% at 25°C. When the inoculum was 104 type B spores per g, samples with 2.7% WPS were toxic after 80 days of storage at 10°C. Samples inoculated with 103 type B spores per g and processed at 85°C remained nontoxic for 15 days at 25°C with a WPS of ≥2.4%. When pasteurization was carried out before inoculation and packaging, 1.8% WPS prevented toxin production by 102 and 104 type E spores per g for 30 days at 10°C, and this time period increased as the WPS concentrations increased. Three percent WPS prevented toxin production by 104 type E spores per g in vacuum-packaged analogs stored 110 days at 10°C. Pasteurization processes used in these experiments, however, do not inactivate the heat-resistant proteolytic types of Clostridium botulinum. Therefore, the most important factor controlling the growth of this bacterium is continuous refrigeration below 3.0°C or frozen storage of the finished product.

Factors Inhibiting the Growth and Toxin Formation of Clostridium botulinum Types A and B in “Tsuyu” (Japanese noodle soup)

1990 ◽  
Vol 53 (12) ◽  
pp. 1025-1032 ◽  
Author(s):  
HIROYUKI IMAI ◽  
KATSUNORI OSHITA ◽  
HIKOTAKA HASHIMOTO ◽  
DANJI FUKUSHIMA
Keyword(s):  
Botulinum Toxin ◽  
Salt Concentration ◽  
Clostridium Botulinum ◽  
Incubation Temperature ◽  
Toxin Production ◽  
Distilled Water ◽  
Naoh Solution ◽  
Toxin Formation ◽  
Positive Controls

The objective of this study was to evaluate the safety of five different “tsuyu” (Japanese noodle soups) and the effects of incubation temperature, salt concentration, and pH by pursuing the fate of Clostridium botulinum types A and B spores inoculated into them. C. botulinum did not produce toxin in three concentrated types (pH 5.0–5.3, NaCl 8–12%) of “tsuyu” within 3 months at 30°C and in two ready-to-use types (pH 4.83–4.92, NaCl 3.95–4.05) within 6 months at 20 and 30°C. In addition to the “tsuyu” products, positive controls of ready-to-use “tsuyu” with pH-salt combinations adjusted with a sterile NaOH solution to pH 7.0, 6.5, 6.0, and 5.5 and diluted with sterile distilled water to 3, 2, and 1% salt concentrations were included in this study. Growth and toxin production by C. botulinum in positive controls were dependent upon incubation temperature, pH, and salt concentration. That is, no botulinum toxin would occur in “tsuyu” with 4% salt at pH below 6.5 at 20°C; with 1% salt at pH below 5.0 at 30°C; 2 or 3% salt at pH below 5.5 at 30°C; 4% salt at pH below 6.0 incubated at 30°C, even if contaminated with the spores.

Antibotulinal Effectiveness of Nisin in Pasteurized Process Cheese Spreads

1987 ◽  
Vol 50 (10) ◽  
pp. 842-848 ◽  
Author(s):  
EILEEN B. SOMERS ◽  
STEVE L. TAYLOR
Keyword(s):  
Sodium Chloride ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Disodium Phosphate ◽  
Process Cheese

Pasteurized process cheese spreads were prepared at moisture levels ranging from 52 to 57% with added sodium chloride at levels from 0 to 2.0%, with disodium phosphate levels ranging from 1.4 to 2.5%, and with nisin levels of 0 to 250 ppm. Clostridium botulinum spores were added at a level of approximately 1000 spores per gram of cheese spread except for control batches and one experiment where the spore levels were varied (10–1000 spores/g). The cheese spreads were incubated at 30°C for up to 48 weeks. Nisin is an effective antibotulinal agent in pasteurized process cheese spreads. Addition of nisin allows formulation of pasteurized process cheese spreads with reduced sodium levels (addition of 1.4% disodium phosphate and no added sodium chloride) or slightly higher moisture levels (55–57%) by comparison to typical commercial pasteurized process cheese spreads. Higher levels of nisin (100 and 250 ppm) were required to prevent outgrowth of botulinal spores in cheese spreads with highest moisture levels or most greatly reduced sodium levels. However, in a cheese spread of 52% moisture prepared with 2.5% disodium phosphate but no added sodium chloride, a nisin level of 12.5 ppm was able to prevent completely outgrowth and toxin production by C. botulinum.

Growth and Production of Toxin of Clostridium botulinum Type E in Rainbow Trout under Various Storage Conditions

1995 ◽  
Vol 58 (8) ◽  
pp. 863-866 ◽  
Author(s):  
DONNA M. GARREN ◽  
MARK A. HARRISON ◽  
YAO-WEN HUANG
Keyword(s):  
Rainbow Trout ◽  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Most Probable Number ◽  
Mouse Bioassay ◽  
Oxygen Barrier ◽  
Probable Number ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

Rainbow trout (Oncorhynchus mykiss) were inoculated with 3 to 4 1og10 spores per g of fish of a mixed pool of four strains of Clostridium botulinum type E (Beluga, Minnesota, G21-5, and 070). The trout were vacuum-skin packaged with either oxygen-barrier or oxygen-permeable films. Trout packaged with oxygen-permeable film were stored at 4°C for 21 days, while trout packaged with oxygen-barrier film were stored either at 4°C for 21 days or at 10°C for 15 days. Storage at 10°C was used to simulate commercial temperature abuse. Clostridium botulinum outgrowth was determined by a most probable-number (MPN) method using (tryptone peptone yeast extract glucose trypsin) anaerobic broth. Toxin production was evaluated using a mouse bioassay. Psychrotrophic and anaerobic populations increased with time regardless of packaging type. After 6 days at l0°C, botulinum toxin was detected in the packaged trout; however, the fish was noticeably spoiled before that time. No botulinum toxin was detected in trout packaged with either barrier or permeable films and stored at 4°C for 21 days, although the product was considered spoiled by day 12.

Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production

2017 ◽  
Vol 80 (8) ◽  
pp. 1259-1265 ◽  
Author(s):  
Max C. Golden ◽  
Brandon J. Wanless ◽  
Jairus R. D. David ◽  
Bala Kottapalli ◽  
D. Scott Lineback ◽  
...  
Keyword(s):  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Storage Time ◽  
Toxin Production ◽  
Cold Chain ◽  
Effect Of Temperature ◽  
Product Composition ◽  
Challenge Study ◽  
Fail Safe ◽  
Toxin Formation

ABSTRACTClostridium botulinum may be of concern in prepared refrigerated meals, for which strict cold chain management cannot be guaranteed. This study evaluated the effect of temperature, product composition, and cultured celery juice powder (CCJP) as a source of nitrite on the inhibition of botulinum toxin formation in two experimental (meat- and vegetable-based) prepared meals. Data obtained from the challenge study were compared with a published mathematical model to determine whether the model is fail-safe with regard to the tested meals. Treatments were inoculated with proteolytic C. botulinum, vacuum packaged, cooked at 90°C for 10 min, and assayed for botulinum toxin at appropriate intervals in samples stored at 10, 15, or 20°C for up to 8 weeks. None of the treatments stored at 10°C for 8 weeks supported toxin production by proteolytic C. botulinum. The addition of CCJP delayed toxin production by 1 and 3 weeks in cauliflower potatoes and in Dijon pork, respectively, stored at 15°C. Toxin production was delayed by 1 week at 20°C when CCJP was added to the cauliflower potatoes. This study found that the predictive model was fail-safe but was overly conservative for the experimental meals described. Finally, this study confirms that product composition, the addition of nitrite via CCJP, storage time, and temperature play important roles in the inhibition of toxin formation by proteolytic C. botulinum.

Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads

1986 ◽  
Vol 49 (7) ◽  
pp. 526-531 ◽  
Author(s):  
N. TANAKA ◽  
E. TRAISMAN ◽  
P. PLANTINGA ◽  
L. FINN ◽  
W. FLOM ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Inhibitory Effect ◽  
Low Ph ◽  
Disodium Phosphate ◽  
Minimum Number ◽  
Process Cheese ◽  
Design Experiments

Pasteurized process cheese spreads with various levels of sodium chloride, disodium phosphate, moisture and pH were challenged with spores of Clostridium botulinum types A and B. Response surface methodology was used to design experiments that would yield maximum results with the minimum number of trials. Supplemental experiments were added to further clarify the response and to examine combinations of special interest. A total of 304 treatment combinations (batches) was incubated at 30°C, and five samples from each batch were taken at predetermined intervals up to 42 wk of incubation and tested for botulinal toxin. Sodium chloride and disodium phosphate inhibited botulinal toxin production with similar effectiveness. The inhibitory effect of low pH (<5.7) and low moisture (<54%) levels on botulinal toxin production was as expected, i.e., as either pH or moisture went up, it was necessary to increase sodium chloride and/or phosphate concentrations to compensate. Differences in water activity between cheese spreads with different compositions were observed but they were too small to use for controlling the properties of the products, e.g., a range of 9% in moisture level (51 to 60%) produced only 0.022 variation in water activity. Combinations of the above factors were developed for safe pasteurized process cheese spreads containing up to 60% moisture.

Clostridium botulinum Toxin Production in Relation to Spoilage of Atlantic Salmon (Salmo salar) Packaged in Films of Varying Oxygen Permeabilities and with Different Atmospheres

2015 ◽  
Vol 78 (11) ◽  
pp. 2006-2018 ◽  
Author(s):  
MARILYN C. ERICKSON ◽  
LI M. MA ◽  
MICHAEL P. DOYLE
Keyword(s):  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Transmission Rate ◽  
Toxin Production ◽  
The United States ◽  
Anaerobic Growth ◽  
Commercial Application ◽  
Packaging Films ◽  
Oxygen Transmission Rate ◽  
Storage Temperatures

Shelf life of fish packaged under modified atmosphere (MA) is extended, but within the United States, commercial application of MA with impermeable packaging films is restricted due to concerns that botulinum toxin production would precede spoilage when contaminated fish are held at abusive storage temperatures. Use of semipermeable packaging films has been advocated; however, previous studies are inconclusive in determining the oxygen transmission rate (OTR) of a film that is needed to achieve an acceptable margin of safety (i.e., toxin production occurs only after spoilage). This study was conducted to determine the influence of OTR (target OTRs of 3 to 15,000) on the development of spoilage volatiles and toxin in salmon inoculated with type E Clostridium botulinum and subjected to air, vacuum, or 75:25 CO2:N2 MA and storage temperatures of 4, 8, 12, or 16°C. The most dominant headspace volatile peak that was produced during spoilage of samples at 4, 8 or 12°C was a peak, having a Kovats retention index (KI) of 753, and at which external standards of 2- or 3-methyl 1-butanol also eluted. Under anaerobic conditions, both the aerobic microbial populations and the size of the KI 753 spoilage peak were less in inoculated samples compared with uninoculated samples. C. botulinum–inoculated samples that were stored at 12 or 16°C under conditions favorable for anaerobic growth were also characterized by a KI 688 peak. Using a previously developed model that related the percentage of elderly consumers who would prepare a sample having the KI 753 spoilage peak of a specific size, it was determined that for salmon packaged with 3 or 3,000 OTR films under any atmosphere and stored at 12 or 16°C, 2 to 61% of the consumers could potentially prepare toxin-contaminated samples. Hence, when abusive storage conditions are suspected, the fish should not be consumed.

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