Potential for Growth of Nonproteolytic Types of Clostridium botulinum in Pasteurized Restructured Meat Products: A Review1

1985 ◽  
Vol 48 (3) ◽  
pp. 265-276 ◽  
Author(s):  
J. SIMUNOVIC ◽  
J.L. OBLINGER ◽  
J.P. ADAMS
Keyword(s):  
Heat Resistance ◽  
Causative Agent ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Type B ◽  
The U.S ◽  
Restructured Meat

Type E and nonproteolytic type B strains of Clostridium botulinum can grow and produce toxin at temperatures below 5°C. Recent publications describing the greater heat resistance of nonproteolytic type B C. botulinum spores than type E spores are discussed in relation to suitable proess lethalities required for a safe pasteurized product. The incidences of botulism in Europe caused by nonproteolytic type B spores were compared to the lack of such incidences in the U.S. and to published procedures for isolating the causative agent for botulism. The incidence of C. botulinum spores in meat products in the U.S. also is reviewed.

Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Slurry†

1995 ◽  
Vol 58 (7) ◽  
pp. 758-763 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
BRIAN S. EBLEN ◽  
BENNE S. MARMER ◽  
AARON C. WILLIAMS ◽  
SAMUEL A. PALUMBO ◽  
...  
Keyword(s):  
Heat Resistance ◽  
Phosphate Buffer ◽  
Clostridium Botulinum ◽  
Thermal Processes ◽  
Type B ◽  
Concomitant Increase ◽  
Death Time ◽  
Thermal Death ◽  
D Values ◽  
Thermal Death Time

The heat resistance of nonproteolytic type B and type E Clostridium botulinum spores in phosphate buffer and turkey slurry was determined from 70 to 90°C. Thermal-death times were determined in vials heated using a water bath. Recovery of heat-injured spores was on reinforced clostridial medium (RCM) and tryptic soy agar (TSA) with and without added lysozyme (10 μg/ml). Decimal-reduction times (D-values) were determined by fitting a survival model to the data using a curve-fitting program. The apparent or measured heat resistance was maximum with RCM supplemented with lysozyme. The D-values at 80°C for type E spores in buffer ranged from 1.03 min for strain Whitefish to 4.51 min for strain Saratoga. The D-value for the most heat-resistant nonproteolytic type B strain KAP B5 in buffer was 4.31 min at 80°C. The z-values in buffer for all strains were very similar, ranging from 8.35 to 10.08°C.Turkey slurry offered protection to the spores with a concomitant increase in heat resistance. The D-values in turkey slurry ranged from 51.89 min at 70°C to 1.18min at 85°C for type E strain Alaska (z = 9.90°C) and from 32.53 min at 75°C to 0.80 min at 90°C for nonproteolytic type B strain KAP B5 (z = 9.43°C). Thermal-death-time values from this study will assist food processors to design thermal processes that ensure safety against nonproteolytic C. botulinum in cook/chill foods.

Inhibition of Clostridium perfringens Growth by Potassium Lactate during an Extended Cooling of Cooked Uncured Ground Turkey Breasts

2013 ◽  
Vol 76 (11) ◽  
pp. 1972-1976 ◽  
Author(s):  
KATHERINE M. KENNEDY ◽  
ANDREW L. MILKOWSKI ◽  
KATHLEEN A. GLASS
Keyword(s):  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Sodium Lactate ◽  
Limited Growth ◽  
Treatment Groups ◽  
Potassium Lactate ◽  
Inspection Service ◽  
Spore Forming Bacteria ◽  
The U.S

The U.S. Department of Agriculture's Food Safety and Inspection Service compliance guideline known as Appendix B specifies chilling time and temperature limits for cured and uncured meat products to inhibit growth of spore-forming bacteria, particularly Clostridium perfringens. Sodium lactate and potassium lactate inhibit toxigenic growth of Clostridium botulinum, and inhibition of C. perfringens has been reported. In this study, a cocktail of spores of three C. perfringens strains (ATCC 13124, ATCC 12915, and ATCC 12916) were inoculated into 100-g samples of ground skinless, boneless turkey breast formulated to represent deli-style turkey breast. Three treatment groups were supplemented with 0 (control), 1, or 2% potassium lactate (pure basis), cooked to 71°C, and assayed for C. perfringens growth during 10 or 12 h of linear cooling to 4°C. In control samples, populations of C. perfringens increased 3.8 to 4.7 log CFU/g during the two chilling protocols. The 1% potassium lactate treatment supported only a 2.5- to 2.7-log increase, and the 2% potassium lactate treatment limited growth to a 0.56- to 0.70-log increase. When compared with the control, 2% potassium lactate retarded growth by 2.65 and 4.21 log CFU/g for the 10- and 12-h cooling protocols, respectively. These results confirm that the addition of 2% potassium lactate inhibits growth of C. perfringens and that potassium lactate can be used as an alternative to sodium nitrite for safe extended cooling of uncured meats.

Heat Resistance of Spores of Non-Proteolytic Type B Clostridium botulinum

1982 ◽  
Vol 45 (10) ◽  
pp. 909-912 ◽  
Author(s):  
VIRGINIA N. SCOTT ◽  
DANE T. BERNARD
Keyword(s):  
Liquid Phase ◽  
Heat Resistance ◽  
Clostridium Botulinum ◽  
Beef Heart ◽  
Regression Analyses ◽  
Type B ◽  
Death Time ◽  
Thermal Death ◽  
Biphasic Medium ◽  
Thermal Death Time

The heat resistance of spores of non-proteolytic type B Clostridium botulinum was compared to that of type E and proteolytic type B spores. Spore suspensions were produced in a biphasic medium consisting of beef heart agar overlaid with a liquid phase containing trypticase, peptone, glucose, starch and cysteine. Thermal death time curves were established for seven strains heated in phosphate buffer. In general, spore suspensions of non-proteolytic type B strains had greater thermal resistance than type E strains. Decimal reduction times at 82.2°C, established by linear regression analyses of data, ranged from 1.49 to 32.3 min, but the higher heat resistances were not obtained consistently, even with different spore suspensions of the same strain. None of the spore suspensions of non-proteolytic, type B C. botulinum demonstrated heat resistance comparable to that of the proteolytic type B spores.

Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores†

1995 ◽  
Vol 58 (7) ◽  
pp. 813-816 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
BRIAN S. EBLEN
Keyword(s):  
Sodium Chloride ◽  
Heat Resistance ◽  
Clostridium Botulinum ◽  
Thermal Inactivation ◽  
Type B ◽  
Botulinum Type ◽  
Survival And Growth ◽  
Reduced Salt ◽  
D Values ◽  
Recovery Medium

Demand for minimally processed refrigerated foods with reduced salt levels has stimulated renewed interest in the potential for survival and growth of psychrotrophic, nonproteolytic Clostridium botulinum type B spores. As part of a project to better define food-processing requirements, the heat resistance (75 to 90°C) of nonproteolytic C. botulinum type B spores was assessed in turkey containing 1 to 3% (wt/vol) salt (sodium chloride). Heated spores were recovered both on reinforced clostridial medium (RCM) with lysozyme and on RCM having the same salt levels as the heating menstruum. When the recovery medium contained no salt, D-values in turkey slurry containing 1% salt were 42.1, 17.1, 7.8, and 1.1 min at 75, 80, 85, and 90°C, respectively. Increasing levels (2 and 3%, wt/vol) of salt in the turkey slurry reduced the heat resistance as evidenced by reduced spore D-values. Also, apparent or measured heat resistance was decreased with increasing salt concentration in the heating menstruum and the recovery medium. The z-values in turkey slurry for all treatments were similar, ranging from 8.47 10 10.08°C.These data will assist food processors to design thermal processes that ensure safety against nonproteolytic C. botulinum type B spores in cook/chill foods while minimizing quality losses.

Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry

1979 ◽  
Vol 42 (3) ◽  
pp. 222-224 ◽  
Author(s):  
JACORA C. DE WIT ◽  
S. NOTERMANS ◽  
N. GORIN ◽  
E. H. KAMPELMACHER
Keyword(s):  
Clostridium Botulinum ◽  
Meat Products ◽  
Type A ◽  
Toxin Production ◽  
Type B ◽  
Garlic Oil ◽  
Botulinum Type

Garlic oil (or onion oil) when used in the proportion of 1500 μg per g of meat slurry inhibited toxin production by Clostridium botulinum type A (strain 73A). The inhibition, however, was not complete. Toxin production by C. botulinum type B (strain RIV 1) and type E (strain RIV 2) was not inhibited. It is not recommended that these oils be used for inhibiting toxin production by C. botulinum, as meat and meat products can contain several types of Clostridium sp. and not just type A.

Heat Resistance of Clostridium botulinum Type B Spores Grown from Isolates from Commercially Canned Mushrooms1

1978 ◽  
Vol 41 (5) ◽  
pp. 351-353 ◽  
Author(s):  
THERON E. ODLAUG ◽  
IRVING J. PFLUG ◽  
DONALD A. KAUTTER
Keyword(s):  
Heat Resistance ◽  
Phosphate Buffer ◽  
Clostridium Botulinum ◽  
Type B ◽  
Botulinum Type ◽  
C Value ◽  
The Mean ◽  
D Values

The heat resistance of ten Clostridium botulinum type B spore crops was determined in mushroom puree and 0.067M Sorenson phosphate buffer (pH 7). The spore crops were grown from Clostridium botulinum isolates obtained from commercially canned mushrooms. The D-values for all of the C. botulinum spore crops were overall slightly higher in the buffer than in mushroom puree. The mean D(110.0 C)-value for the ten spore crops in buffer was 1.17 min and for the spores in mushroom puree the mean D(110.0 C)-value was 0.78 min. The mean D(115.6 C)-value in buffer for the ten spore crops was 0.24 min compared to a mean D(115.6 C)-value of 0.19 min for spores in mushroom puree. The C. botulinum type B spores tested in this study had a heat resistance that was less than the classical heat resistance for C. botulinum spores.

Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium botulinum Type B in Meat Products by Using a Reduced Level of Nitrite

2012 ◽  
Vol 75 (7) ◽  
pp. 1346-1349 ◽  
Author(s):  
RIIKKA KETO-TIMONEN ◽  
MIIA LINDSTRÖM ◽  
EERO PUOLANNE ◽  
MARKKU NIEMISTÖ ◽  
HANNU KORKEALA
Keyword(s):  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Processed Meat ◽  
Type B ◽  
Free Products ◽  
Cooked Ham ◽  
Botulinum Type ◽  
Wiener Type ◽  
Group Ii

The effect of three different concentrations of sodium nitrite (0, 75, and 120 mg/kg) on growth and toxigenesis of group II (nonproteolytic) Clostridium botulinum type B was studied in Finnish wiener-type sausage, bologna-type sausage, and cooked ham. A low level of inoculum (2.0 log CFU/g) was used for wiener-type sausage and bologna-type sausage, and both low (2.0 log CFU/g) and high (4.0 log CFU/g) levels were used for cooked ham. The products were formulated and processed under simulated commercial conditions and stored at 8°C for 5 weeks. C. botulinum counts were determined in five replicate samples of each nitrite concentration at 1, 3, and 5 weeks after thermal processing. All samples were positive for C. botulinum type B. The highest C. botulinum counts were detected in nitrite-free products. Toxigenesis was observed in nitrite-free products during storage, but products containing either 75 or 120 mg/kg nitrite remained nontoxic during the 5-week study period, suggesting that spores surviving the heat treatment were unable to germinate and develop into a toxic culture in the presence of nitrite. The results suggest that the safety of processed meat products with respect to group II C. botulinum type B can be maintained even with a reduced concentration (75 mg/kg) of sodium nitrite.

Evaluation of a Predictive Model for Clostridium perfringens Growth during Cooling

2004 ◽  
Vol 67 (6) ◽  
pp. 1133-1137 ◽  
Author(s):  
SARAH SMITH ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Toxin Production ◽  
Performance Standard ◽  
Cooling Process ◽  
Department Of Agriculture ◽  
Inspection Service ◽  
Fail Safe ◽  
The U.S

Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture Food Safety and Inspection Service offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimes result in no more than a 1-log CFU/g increase of C. perfringens and no growth of Clostridium botulinum. The Juneja 1999 model for C. perfringens growth during cooling may be helpful in determining whether the C. perfringens performance standard has been achieved, but this model has not been extensively validated. The objective of this study was to validate the Juneja 1999 model under a variety of temperature situations. The Juneja 1999 model for C. perfringens growth during cooling is fail safe when low (<1 log CFU/ml) or high (>3 log CFU/ml) observed increases occur during exponential cooling. The Juneja 1999 model consistently underpredicted growth at intermediate observed increases (1 to 3 log CFU/ml). The Juneja 1999 model also underpredicted growth whenever exponential cooling took place at two different rates in the first and second portions of the cooling process. This error may be due to faster than predicted growth of C. perfringens cells during cooling or to an inaccuracy in the Juneja 1999 model.

Cryo-electron microscopy of two-dimensional crystals of reduced type B botulinum neurotoxin

1992 ◽  
Vol 50 (1) ◽  
pp. 530-531
Author(s):  
P. F. Flicker ◽  
V.S. Kulkarni ◽  
J. P. Robinson ◽  
G. Stubbs ◽  
B. R. DasGupta
Keyword(s):  
Disulfide Bonds ◽  
Clostridium Botulinum ◽  
Structural Changes ◽  
Two Dimensional ◽  
Type B ◽  
Single Chain ◽  
Muscle Paralysis ◽  
Cryo Electron Microscopy ◽  
Disulfide Linkages ◽  
Intracellular Action

Botulinum toxin is a potent neurotoxin produced by Clostridium botulinum. The toxin inhibits release of neurotransmitter, causing muscle paralysis. There are several serotypes, A to G, all of molecular weight about 150,000. The protein exists as a single chain or or as two chains, with two disulfide linkages. In a recent investigation on intracellular action of neurotoxins it was reported that type B neurotoxin can inhibit the release of Ca++-activated [3H] norepinephrine only if the disulfide bonds are reduced. In order to investigate possible structural changes in the toxin upon reduction of the disulfide bonds, we have prepared two-dimensional crystals of reduced type B neurotoxin. These two-dimensional crystals will be compared with those of the native (unreduced) type B toxin.

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