Evaluation of the Botulism Hazard in Fresh Mushrooms Wrapped in Commercial Polyvinylchloride Film

1978 ◽  
Vol 41 (2) ◽  
pp. 120-121 ◽  
Author(s):  
D. A. KAUTTER ◽  
T. LILLY ◽  
R. LYNT
Keyword(s):  
Botulinum Toxin ◽  
Shelf Life ◽  
Pvc Film

The botulism hazard in fresh mushrooms wrapped in commercial polyvinylchloride (PVC) film appears to be minimal. At the end of their normal shelf-life, 1,078 packages of PVC-wrapped mushrooms were all free of botulinum toxin. Since inoculated mushrooms were occasionally found to be toxic (14 in 250 packages) when only one 1/8-inch hole was punched in the wrapper, and none became toxic when two holes were present, it seems prudent to recommend that PVC-wrapped tills of mushrooms have two holes in the wrapper.

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere-packaged Fresh Catfish Fillets

1997 ◽  
Vol 62 (4) ◽  
pp. 878-884 ◽  
Author(s):  
N.R. REDDY ◽  
M.G. ROMAN ◽  
M. VILLANUEVA ◽  
H.M. SOLOMON ◽  
D.A. KAUTTER ◽  
...  
Keyword(s):  
Botulinum Toxin ◽  
Shelf Life ◽  
Clostridium Botulinum ◽  
Modified Atmosphere ◽  
Catfish Fillets

Studies on the bacterial flora of vacuum-packaged fresh beef

1972 ◽  
Vol 18 (11) ◽  
pp. 1761-1766 ◽  
Author(s):  
L. A. Roth ◽  
D. S. Clark
Keyword(s):  
Growth Rate ◽  
Shelf Life ◽  
Vinyl Chloride ◽  
Polyvinyl Chloride ◽  
Growth Rates ◽  
Bacterial Flora ◽  
Vacuum Packaging ◽  
Pvc Film ◽  
Aerobic And Anaerobic

Vacuum-packaging of fresh beef in a gas-impermeable film (vinyldene chloride – vinyl chloride copolymer), as compared to packaging in a gas-permeable film (polyvinyl chloride), reduced the growth rates of most incident bacteria (lower total aerobic and anaerobic counts), favored the development of lactobacilli, and markedly increased the odor and color shelf life during storage at 5 °C. The growth rate of both aerobes and anaerobes on meat packaged in vinyldene chloride (VC) film was about 1/8 of that of meat packaged in the polyvinyl chloride (PVC) film. The flora of VC-packaged samples consisted largely of lactobacilli (50–70%) while that of PVC-packaged samples consisted mostly of pigmented pseudomonads and M. thermosphactum (collectively 60%). Exposure of VC-packaged samples to air changed the microflora to one resembling that of samples initially packaged in PVC film. VC-packaged meat did not undergo noticeable changes in odor or color even after 32 days of storage while meat stored in PVC developed off-color (brown) and off-odor (putrid) in 5 days. The color shelf life in PVC film of beef previously stored in VC film was 3 days regardless of how long the meat was stored in the latter film before repackaging.

scholarly journals Evaluation of storage temperature, packaging system and storage duration on postharvest quality of straw mushroom (Volvariella volvacea)

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 679-689 ◽  
Author(s):  
Nur Sakinah M.J. ◽  
A. Misran ◽  
T.M.M. Mahmud ◽  
S. Abdullah ◽  
M. Azhar
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Edible Mushroom ◽  
Postharvest Quality ◽  
Volvariella Volvacea ◽  
Storage Duration ◽  
Lower Weight ◽  
Pvc Film ◽  
And Storage

Volvariella volvacea is an edible mushroom, highly perishable and has a very short shelf life (1-2 days) at room temperature (RT). This research was conducted to determine the postharvest qualities at different storage temperatures (10, 15ºC, and RT) and storage durations (0, 2, 4, 6 and 8 days) in perforated polyethylene (PE) films. V. volvacea stored at 15°C showed lower weight loss, no veil opening and retained higher firmness. Thus, the mushrooms were expanded to examine the optimum packaging systems (perforation, PVC film wrap, vacuum and control) applied to V. volvacea for 0-8 d at 15ºC. PVC film was shown to maintain higher firmness, lower weight loss, browning degree, and PPO enzyme activity compared to other packaging. Minor damages and ultrastructure tissue shrivelling were seen in PVC film packaging. Overall, V. volvacea was best stored at 15°C in PVC film to retain their quality and extend its shelf life.

Botulism Challenge Studies of a Modified Atmosphere Package for Fresh Mussels: Inoculated Pack Studies

2012 ◽  
Vol 75 (6) ◽  
pp. 1157-1166 ◽  
Author(s):  
C. R. NEWELL ◽  
LI MA ◽  
MICHAEL DOYLE
Keyword(s):  
Lactic Acid ◽  
Botulinum Toxin ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Plate Counts ◽  
Sampling Times

A series of botulism challenge studies were performed to determine the possibility of production of botulinum toxin in mussels (Mytilus edulis) held under a commercial high-oxygen (60 to 65% O2), modified atmosphere packaging (MAP) condition. Spore mixtures of six strains of nonproteolytic Clostridium botulinum were introduced into mussel MAP packages receiving different packaging buffers with or without the addition of lactic acid bacteria. Dye studies and package flipping trials were conducted to ensure internalization of spores by packed mussels. Inoculated mussel packages were stored at normal (4°C) and abusive (12°C) temperatures for 21 and 13 days, respectively, which were beyond the packaged mussels' intended shelf life. Microbiological and chemical analyses were conducted at predetermined intervals (a total of five sampling times at each temperature), including total aerobic plate counts, C. botulinum counts, lactic acid bacterial counts, package headspace gas composition, pH of packaging buffer and mussel meat, and botulinum toxin assays of packaging buffer and mussel meat. Results revealed that C. botulinum inoculated in fresh mussels packed under MAP packaging did not produce toxin, even at an abusive storage temperature and when held beyond their shelf life. No evidence was found that packaging buffers or gas composition influenced the lack of botulinum toxin production in packed mussels.

Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment

1985 ◽  
Vol 48 (6) ◽  
pp. 476-481 ◽  
Author(s):  
JULIE A. VRANA ◽  
J. W. SAVELL ◽  
C. W. DILL ◽  
G. C. SMITH ◽  
J. G. EHLERS ◽  
...  
Keyword(s):  
Shelf Life ◽  
High Oxygen ◽  
Limiting Factors ◽  
Oxygen Barrier ◽  
Barrier Films ◽  
Microbiological Characteristics ◽  
Pvc Film ◽  
Pork Loin ◽  
Visual Properties ◽  
Barrier Film

Pork loins were fabricated immediately (fresh) or stored in parchment paper for 6 d or stored in vacuum packages for 8 d. Chops were packaged in either a high oxygen-permeable (PVC) film or a high oxygen-barrier film (vacuum) to be displayed 4 d or 2, 6 and 10 d, respectively. High oxygen-barrier (HOB) film was superior to PVC film in maintaining desirable visual properties of chops. Chops had less off-odor in HOB film when they were held no longer than 3 or 4 d in HOB packages compared to extended periods of display. Pork loin chops packaged in high oxygen-barrier film can be displayed up to 6 d if chops are from fresh pork loins. Although visual scores for vacuum-packaged chops were acceptable for 10 d for all storage treatments, chops from the parchment paper and vacuum-packaged storage treatments had off-odors which were limiting factors in achieving long shelf life.

scholarly journals PHYSICO-CHEMICAL CHARACTERIZATION OF SUGAR APPLE (Annona squamosa L.) FRUITS STORED WITH PVC FILM IN DIFFERENT CONTROLLED TEMPERATURES

2018 ◽  
Vol 16 (1) ◽  
pp. 85
Author(s):  
Tatiana De Lima Salvador ◽  
Eurico Eduardo Pinto De Lemos ◽  
Taciana De Lima Salvador ◽  
Leila De Paula Rezende
Keyword(s):  
Shelf Life ◽  
Chemical Characterization ◽  
Life Time ◽  
Total Solid ◽  
Internal Quality ◽  
Annona Squamosa ◽  
Climacteric Fruit ◽  
Randomized Design ◽  
Pvc Film ◽  
Paperboard Boxes

<p class="BodyAA">Sugar apple (<em>Annona squamosa</em> L.) is tropical climacteric fruit with a very short shelf life, ripening completely in just a few days under favorable conditions. Among the techniques employed to increase the time of conservation are the use of modified atmosphere and cooling. The objective of this work was to study the use of PVC film and cooling to increase the shelf-life time of fresh fruits of sugar apple. Fruits were harvested at the stage of physiological ripeness, stored in paperboard boxes (33cm x 27cm x 10cm) covered or not with PVC film and placed in refrigerators with temperatures set to 18ºC, 21ºC, 24ºC and room temperature (average 27°C±2). The experiment was set in a completely randomized design and the treatments evaluated in a fatorial scheme 2x4 (with and without PVC film and 4 temperatures) with four replications and three fruits per plot. The results showed that lower temperatures did not affect physical-chemical characteristics of the fruits, but increased the time of post-harvesting conservation by three fold. The use of PVC film helps to preserve the weight and the external and internal quality of the fruits, but it reduced the amount of total solid soluble of the fruit pulp on the consumption point.</p>

Severe Drooling and Treatment With Botulinum Toxin

2012 ◽  
Vol 21 (1) ◽  
pp. 15-21
Author(s):  
Merete Bakke ◽  
Allan Bardow ◽  
Eigild Møller
Keyword(s):  
Botulinum Toxin ◽  
Side Effects ◽  
Health Risk ◽  
Flow Rate ◽  
Clinical Evidence ◽  
Acetylcholine Release ◽  
Psychosocial Problems ◽  
Rate Reduction ◽  
Local Inhibition ◽  
Surgical Treatments

Severe drooling is associated with discomfort and psychosocial problems and may constitute a health risk. A variety of different surgical and non-surgical treatments have been used to diminish drooling, some of them with little or uncertain effect and others more effective but irreversible or with side effects. Based on clinical evidence, injection with botulinum toxin (BTX) into the parotid and submandibular glands is a useful treatment option, because it is local, reversible, and with few side effects, although it has to be repeated. The mechanism of BTX is a local inhibition of acetylcholine release, which diminishes receptor-coupled secretion and results in a flow rate reduction of 25–50% for 2–7 months.

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