Combined Effect of Modified Atmosphere Packaging and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Fresh Pork

1991 ◽  
Vol 54 (2) ◽  
pp. 94-101 ◽  
Author(s):  
ANNE D. LAMBERT ◽  
JAMES P. SMITH ◽  
KAREN L. DODDS
Keyword(s):  
Clostridium Botulinum ◽  
Irradiation Dose ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Headspace Oxygen ◽  
And Storage ◽  
Design Experiments

The combined effect of three initial levels of oxygen (0, 10, and 20%), irradiation dose (0, 0.5, and 1 kGy), and storage temperature (5, 15, and 25°C) on toxin production by Clostridium botulinum in inoculated modified atmosphere packaged pork were investigated using factorial design experiments. Toxin was detected after only 2 d in all treatments stored at 25°C. At 15°C, irradiated and nonirradiated product packaged with 10 or 20% headspace oxygen were toxic after 14 d. For product packaged with 0% oxygen and an oxygen absorbent, toxin was detected after 21 d in nonirradiated samples compared to 43 d for product treated with an irradiation dose of 1 kGy. No toxin was detected in any product stored at 5°C, even after 44 d. Headspace oxygen in product initially packaged with 20% oxygen decreased to 0.1% after 14 d at 15°C and to ≤3% after 5 d at 25°C, with a concomitant increase in package headspace CO2 to 25–40%. For product packaged with 0% O2 and an oxygen absorbent, oxygen remained at ≤2% throughout the storage trial, while CO2 increased to 10 and 24% for nonirradiated and irradiated samples, respectively. Initial packaging of product with O2 appeared to enhance toxin production by C. botulinum in product stored at 15°C, probably as a result of increased CO2 enhancing spore germination.

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.

Toxin Production by Clostridium botulinum Type E in Packaged Channel Catfish

1997 ◽  
Vol 60 (11) ◽  
pp. 1358-1363 ◽  
Author(s):  
PING CAI ◽  
MARK A. HARRISON ◽  
YAO-WEN HUANG ◽  
JUAN L. SILVA
Keyword(s):  
Channel Catfish ◽  
Clostridium Botulinum ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Storage Conditions ◽  
Mouse Bioassay ◽  
Modified Atmosphere ◽  
Oxygen Barrier ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

Channel catfish were inoculated with 3 to 4 log spores/g of a mixed pool of four strains of C. botulinum type E (Beluga, Minnesota, G21-5, and 070) and were packaged with an oxygen-permeable overwrap, in an oxygen-barrier bag with a modified atmosphere of CO2-N2 (80:20) or in a master bag with the same modified atmosphere. Packaged fish were stored at either 4°C and sampled at intervals over 30 days or at 10°C and sampled at intervals over 12 days. An additional master bag treatment in which overwrap-packaged catfish was stored first at 4°C, then removed from the master bags and stored at 10°C, was sampled at intervals over 18 days. Toxin production was evaluated using the mouse bioassay. Aerobic psychrotrophic and anaerobic populations were enumerated, and product spoilage characteristics were noted. Under abusive storage conditions of 10°C, there was no difference among the potential for toxin production in the packaged fish, with botulinum toxin detected on fish from each package type by day 6. At 4°C, toxin production was detected on day 9 in the overwrapped packages, while it was on day 18 in the modified atmosphere packaging. No toxin was found in the master bags held continually at 4°C. Toxin was detected on day 18 from samples initially held at 4°C in the master bag and subsequently held at 10°C. Spoilage preceded toxin production for samples stored at 4°C for each type of packaging. At 10°C, spoilage and toxin detection times coincided.

Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon Fillets

1997 ◽  
Vol 60 (9) ◽  
pp. 1055-1063 ◽  
Author(s):  
N. R. REDDY ◽  
H. M. SOLOMON ◽  
H. YEP ◽  
M. G. ROMAN ◽  
E. J. RHODEHAMEL
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Modified Atmospheres ◽  
C Storage ◽  
Clostridium Botulinum Type E ◽  
Time To Onset

Shelf life (onset of sensory spoilage) and the potential for toxin production by Clostridium botulinum type E in retail-type packages of fresh aquacultured salmon fillets packaged in high-barrier film bags under selected atmospheres (100% air, a modified atmosphere containing 75% CO2:25% N2, and vacuum) and stored under refrigeration (4°C) and temperature-abuse conditions (8 and 16°C) were investigated. Chemical spoilage indicators (trimethylamine and surface pH) and microbial populations were compared with sensory spoilage characteristics. Storage temperature influenced the time to onset of both sensory spoilage and toxin development in salmon fillets packaged in all atmospheres. The shelf life of fillets packaged in all atmospheres decreased with increase of storage temperature from 4 to 16°C. Trimethylamine content associated with the onset of spoilage for 100% air-packaged fillets increased as storage temperature increased. However, for modified-atmosphere-packaged fillets, the trimethylamine content associated with the onset of spoilage increased as storage temperature decreased from 8 to 4°C. Surface pH was not a good spoilage indicator for modified-atmosphere-packaged fillets. Toxin development preceded sensory spoilage at 16°C storage for fillets packaged in modified atmospheres. Toxin development coincided with sensory spoilage or was slightly delayed for the fillets packaged in all the atmospheres at 8°C storage. At 4°C none of the fillets packaged in either of the atmospheres developed toxin, even 20 days after spoilage as determined by sensory characteristics.

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.

Predictive Model Describing the Effect of Prolonged Heating at 70 to 80°C and Incubation at Refrigeration Temperatures on Growth and Toxigenesis by Nonproteolylic Clostridium botulinum

1997 ◽  
Vol 60 (9) ◽  
pp. 1064-1071 ◽  
Author(s):  
PABLO S. FERNÁNDEZ ◽  
MICHAEL W. PECK
Keyword(s):  
Predictive Model ◽  
Clostridium Botulinum ◽  
Incubation Temperature ◽  
Storage Temperature ◽  
Heating Temperature ◽  
Toxin Production ◽  
Heat Treatments ◽  
Prolonged Heating ◽  
Time Required ◽  
And Storage

There is growing interest in the food industry in the use of long heat treatments in the range of 70 to 90°C to produce minimally processed foods that have an extended shelf life at refrigeration temperatures. The risk of growth and toxin production by nonproteolytic Clostridium botulinum in these foods is of concern. The effect of heat treatments at 70, 75, 80, 85, and 90°C combined with refrigerated storage for 90 days on growth from 106 spores of nonproteolytic C. botulinum (types B, E, and F) in an anaerobic meat medium was studied. The following heat treatments prevented growth and toxin production during 90 days provided that the storage temperature was no higher than l2°C: 75°C for ≥1,072 min, 80°C for ≥230 min, 85°C for ≥36 min, and 90°C for ≥10 min. Following heating at 70°C for 2,545 min and storage at 12°C, growth was first observed after 22 days. A factorial experimental design allowed a predictive model to be developed that described the incubation time required before the first sample showed growth as a function of heating temperature (70 to 80°C), period of heat treatment (up to 2,545 min), and incubation temperature (5 to 25°C). Predictions from the model provided a valid description of the data used to generate the model, and agreed with observations made previously.

Nonproteolytic Clostridium botulinum Toxigenesis in Cooked Turkey Stored under Modified Atmospheres

2000 ◽  
Vol 63 (11) ◽  
pp. 1511-1516 ◽  
Author(s):  
KATHLEEN A. LAWLOR ◽  
MERLE D. PIERSON ◽  
CAMERON R. HACKNEY ◽  
JAMES R. CLAUS ◽  
JOSEPH E. MARCY
Keyword(s):  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Type B ◽  
Modified Atmospheres ◽  
Toxic Product ◽  
Botulinum Type ◽  
Mild Temperature ◽  
Storage Temperatures

The ability of nonproteolytic Clostridium botulinum type B spores to grow and produce toxin in cooked, uncured turkey packaged under modified atmospheres was investigated at refrigeration and mild to moderate abuse temperatures. Cook-in-bag turkey breast was carved into small chunks, surface-inoculated with a mixture of nonproteolytic C. botulinum type B spores, packaged in O2-impermeable bags under two modified atmospheres (100% N2 and 30% CO2:70% N2), and stored at 4, 10, and 15°C. Samples were analyzed for botulinal toxin and indigenous microorganisms, as well as subjected to sensory evaluation, on days 0, 7, 14, 28, 42, and 60. Given sufficient incubation time, nonproteolytic C. botulinum type B grew and produced toxin in all temperature and modified atmosphere treatment combinations. At moderate temperature abuse (15°C), toxin was detected by day 7, independent of packaging atmosphere. At mild temperature abuse (10°C), toxin was detected by day 14, also independent of packaging atmosphere. At refrigeration temperature (4°C), toxin was detected by day 14 in product packaged under 100% N2 and by day 28 in product packaged under 30% CO2:70% N2. Reduced storage temperature significantly delayed toxin production and extended the period of sensory acceptability of cooked turkey, but even strict refrigeration did not prevent growth and toxigenesis by nonproteolytic C. botulinum. At all three storage temperatures, toxin detection preceded or coincided with development of sensory characteristics of spoilage, demonstrating the potential for consumption of toxic product when spoilage-signaling sensory cues are absent.

Sign in / Sign up

Export Citation Format

Share Document