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.

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.

Effect of Sodium Lactate on Toxin Production, Spore Germination and Heat Resistance of Proteolytic Clostridium botulinum Strains

1994 ◽  
Vol 57 (4) ◽  
pp. 327-330 ◽  
Author(s):  
P.C. HOUTSMA ◽  
A. HEUVELINK ◽  
J. DUFRENNE ◽  
S. NOTERMANS
Keyword(s):  
Water Activity ◽  
Low Temperatures ◽  
Clostridium Botulinum ◽  
Thermal Destruction ◽  
Incubation Temperature ◽  
Toxin Production ◽  
Inhibitory Effect ◽  
Sodium Lactate ◽  
Medium Ph ◽  
Yeast Extract Medium

The effect of sodium lactate and sodium lactate combined with sodium chloride (NaCl) on toxin production by proteolytic strains of Clostridium botulinum was determined in peptone-yeast extract medium, pH 6.1. Both inhibitors were also tested for their effect on thermal destruction of spores. Additionally, the effect of sodium lactate on germination of spores was assessed. The inhibitory effect of sodium lactate was dependent on the applied incubation temperature. The best inhibition was obtained at low temperatures. Toxin production was delayed at 15 and 20°C by sodium lactate concentrations of 2 and 2.5%, respectively. Complete inhibition of toxin production at 15, 20 and 30°C occurred at concentrations of 3, 4 and >4%, respectively. Further, sodium lactate inhibited germination of the C. botulinum spores, which may partially explain the inhibitory effect of sodium lactate on growth and toxin formation. The inhibitory effect of NaCl at concentrations resulting in an identical water activity value as obtained by sodium lactate was negligible, indicating that the inhibitory effect of sodium lactate was not caused by decreasing water activity. No clear synergistic effect of sodium lactate (1.5 or 2.5%) and NaCl (2.1%) was observed.

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.

Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish1

1987 ◽  
Vol 50 (3) ◽  
pp. 212-217 ◽  
Author(s):  
S. L. CUPPETT ◽  
J. I. GRAY ◽  
J. J. PESTKA ◽  
A. M. BOOREN ◽  
J. F. PRICE ◽  
...  
Keyword(s):  
Great Lakes ◽  
Water Activity ◽  
Salt Concentration ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Water Phase ◽  
Salt Level ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Average Water

The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperature-abused (27°C) smoked whitefish. Incorporation of nitrite (220 mg/kg) during brining to the smoked salted (4.4%, wp) whitefish inhibited toxin production for 56 d at 27°C. An average salt concentration of 6.2% (wp), with or without nitrite, totally inhibited toxin production for the duration of the study (83 d). The effect of pH and water activity in temperature-abused smoked whitefish as a means of controlling toxin production by C. botulinum type E spores was evaluated.

Relationship Between Water Activity of Fresh Pasta and Toxin Production by Proteolytic Clostridium botulinum

1991 ◽  
Vol 54 (3) ◽  
pp. 162-165 ◽  
Author(s):  
KATHLEEN A. GLASS ◽  
MICHAEL P. DOYLE
Keyword(s):  
Water Activity ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Principal Factor ◽  
Modified Atmosphere ◽  
Fresh Pasta ◽  
Sampling Times

Four types of fresh pasta (meat- or cheese-filled tortellini and flat noodle linguine or fettucine) were prepared with different water activities, inoculated with proteolytic Clostridium botulinum spores, packaged under a modified atmosphere, and stored at either 4 or 30°C for 8 to 10 weeks. Products were assayed for botulinal toxin at appropriate sampling times. No toxin was detected in any fresh pasta held at 4°C for up to 8 weeks. However, toxin was detected in meat tortellini with aw of 0.99 and 0.95 at 2 and 6 weeks, respectively, when held at 30°C. Toxin was not detected in tortellini with an aw of 0.94 or below held at 30°C for 10 weeks. Toxin was produced at 2 weeks in linguine at aw 0.96 and held at 30°C, whereas no linguine or fettucine at aw 0.93 or 0.95 and held at 30°C was toxic during 10 or 8 weeks, respectively. The aw of fresh pasta is a principal factor in preventing botulinal toxin production by proteolytic C. botulinum in temperature-abused products. A survey of commercially available fresh pasta revealed that most flat noodles were below the aw limit for botulinal toxin production, whereas most of the filled pasta had aw values which permitted toxin production if temperature abuse occurred.

Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese Spreads

1994 ◽  
Vol 57 (4) ◽  
pp. 295-300 ◽  
Author(s):  
KARL F. ECKNER ◽  
WENDY A. DUSTMAN ◽  
ANNA A. RYŚ-RODRIGUEZ
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production ◽  
Physicochemical Characteristics ◽  
The Other ◽  
Microbial Safety ◽  
Processed Cheese ◽  
Moisture Contents ◽  
Glass Containers ◽  
Different Types ◽  
Process Cheese

Pasteurized process cheese spread was manufactured with moisture contents of 52, 54, 56 and 60%. Three different types of phosphate emulsifier were used, disodium ortho-phosphate and two commercially-available polyphosphates, S9 and S9H. Pasteurized, processed cheese spreads were inoculated with approximately 1 × 104 Clostridium botulinum spores/gram cheese in the cook kettle, held 3 min at 80°C, hot-filled into glass containers, and incubated at 30°C. Samples were analyzed over 30 weeks for growth of C. botulinum and toxigenesis. Toxin was first detected in 60% moisture cheese with disodium ortho-phosphate as the emulsifier at 8 weeks and in 60% moisture cheese with the test polyphosphates as the emulsifier when tested at 20 weeks. None of the other cheese formulations were toxic at 20 weeks. Toxin production correlated statistically to time, moisture, pH and phosphate type.

Effect of Headspace CO2 Concentration on Toxin Production by Clostridium botulinum in MAP, Irradiated Fresh Pork

1991 ◽  
Vol 54 (8) ◽  
pp. 588-592 ◽  
Author(s):  
ANNE D. LAMBERT ◽  
JAMES P. SMITH ◽  
KAREN L. DODDS
Keyword(s):  
Factorial Design ◽  
Clostridium Botulinum ◽  
Low Dose ◽  
Reduction Potential ◽  
Co2 Concentration ◽  
Toxin Production ◽  
Dose Irradiation ◽  
Co2 Levels ◽  
Co2 Absorbent ◽  
Design Experiments

The effects of five initial levels of CO2 (15, 30, 45, 60, and 75%) and three irradiation doses (0, 0.5, and 1.0 kGy) on toxin production by Clostridium botulinum in inoculated fresh pork were studied using factorial design experiments. Headspace CO2 levels increased in all samples during storage at 15°C. In most treatments, spoilage preceded toxigenesis. Toxin production occurred faster in samples initially packaged with 15 to 30% of CO2 while higher levels of CO2 (45–75%) delayed toxin production. Low-dose irradiation delayed toxin production at all levels of CO2 in the package headspace. Contrary to expectations, including a CO2 absorbent in the package enhanced toxin production by C. botulinum. This was attributed to production of H2 by the CO2 absorbent, possibly resulting in a decrease in the oxido-reduction potential of the meat.

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.

Antibotulinal Activity of Process Cheese Ingredients

2004 ◽  
Vol 67 (8) ◽  
pp. 1765-1769 ◽  
Author(s):  
KATHLEEN A. GLASS ◽  
ERIC A. JOHNSON
Keyword(s):  
Whey Protein ◽  
Clostridium Botulinum ◽  
Antimicrobial Effect ◽  
Toxin Production ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Fat Replacer ◽  
Blue Cheese ◽  
Sweet Whey ◽  
Process Cheese

Ingredients used in the manufacture of reduced-fat process cheese products were screened for their ability to inhibit growth of Clostridium botulinum serotypes A and B in media. Reinforced clostridial medium (RCM) supplemented with 0,0.5, 1, 2, 3, 5, or 10% (wt/vol) of various ingredients, including a carbohydrate-based fat replacer, an enzyme-modified cheese (EMC) derived from a Blue cheese, sweet whey, modified whey protein, or whey protein concentrate, did not inhibit botulinal growth and toxin production when stored at 30°C for 1 week. In contrast, RCM supplemented with 10% soy-based flavor enhancer, 10% Parmesan EMC, or 5 or 10% Cheddar EMC inhibited botulinal toxin production in media for at least 6 weeks of storage at 30°C. Subsequent trials revealed that the antibotulinal effect varied significantly among 13 lots of EMC and that the antimicrobial effect was not correlated with the pH or water activity of the EMC.

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