Growth of Proteolytic Clostridium botulinum in Process Cheese Products: I. Data Acquisition for Modeling the Influence of pH, Sodium Chloride, Emulsifying Salts, Fat Dry Basis, and Temperature

1995 ◽  
Vol 58 (10) ◽  
pp. 1091-1099 ◽  
Author(s):  
PIETER F. TER STEEG ◽  
HENK G. A. M. CUPPERS ◽  
JOHAN C. HELLEMONS ◽  
GUUS RIJKE
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Clostridium Botulinum ◽  
Raw Materials ◽  
Challenge Test ◽  
Type A ◽  
Cheese Products ◽  
Process Cheese ◽  
Emulsifying Salts ◽  
Toxin Formation

Outgrowth of proteolytic Clostridium botulinum type A and B spores in pasteurized process cheese products was assessed to acquire data for improved models of botulinum stability. High-moisture (58.5%) products were made with different levels of pH (5.45 to 5.9), sodium chloride (1.1 to 2.8%, wt/wt) and citrates or phosphates as emulsifying salts (1.5 to 2%, wt/wt), and held at 15 to 30°C. Supplemental experiments were carried out to address the effect of lactic acid concentration originating from the nonfat and 50% fat dry basis (FDB) cheese raw materials, of moisture (50 to 69%), and of total fat (0.1 to 41%, wt/wt). Colony counts were recorded as substitutes for the traditional times to toxin formation. In the last experimental series a polyclonal ELISA against type A and B toxins was carried out as an alternative to the mouse challenge test. Very low spore levels could lead to detectable toxin formation. Temperature strongly influenced outgrowth. At 18°C outgrowth only occurred in 3 months at favorable aw (0.966) and pH (5.9). At 25°C, outgrowth occurred within one week under favorable conditions. No growth occurred within 3 months when aw and pH were 0.95 and 5.55 respectively. Polyphosphate appeared to be more inhibitory than citrate. Moisture is a frequently used indicator of botulinum stability, but when the FDB deviates from 50%, moisture is actually a poor indicator. Components such as NaCl, emulsifying salts, and lactic acid determine stability. Fat does not contribute to stability. Increased fat levels can reduce moisture without a concomitant increase in stability.

Growth of Proteolytic Clostridium botulinum in Process Cheese Products: II. Predictive Modeling

1995 ◽  
Vol 58 (10) ◽  
pp. 1100-1108 ◽  
Author(s):  
PIETER F. TER STEEG ◽  
HENK G. A. M. CUPPERS
Keyword(s):  
Clostridium Botulinum ◽  
Raw Materials ◽  
Fold Increase ◽  
Storage Conditions ◽  
Quadratic Model ◽  
Additional Parameter ◽  
Effects Of Ph ◽  
Process Cheese ◽  
Emulsifying Salts ◽  
Central Composite

Improvement of the accuracy of predictive models for proteolytic Clostridium botulinum stability of current and future process cheese compositions was studied. The results of a central composite design were analyzed the effects of pH (5.45 to 5.9), sodium chloride (1.1 to 2.7%, wt/wt), combinations of citrates and phosphates as emulsifying salts (1.5 to 2%, wt/wt) and temperature (15 to 30°C). Supplemental data enabled assessment of the differences in lactate in moisture (1.0 to 2.6%) originating from the cheese raw materials, variations in moisture (50 to 69%) and the percentage of total fat (0.1 t0 41 %). The time to a 100-fold increase in cell numbers, t100, was modeled using the SAS-LIFEREG procedure, which can compensate for interval-censored and no-growth values. Two quadratic response models were derived to predict the growth of C. botulinum. The Central Composite Model uses significant (P < 0.01) estimates of the combined effects of pH, total salts (NaCl plus emulsifying salts) in moisture (SIM), citrates as a percentage of total salts (CTS), and temperature. The Extended Total Model uses an additional parameter, lactate in moisture (LACM). The role of fat content was insignificant. Moisture content, which is frequently used, appears to be an unreliable predictor of botulinum stability when fat dry basis (FDB) varies. Both models are capable of predicting the observed stability of compositions derived from the literature. They can complement the historic fully quadratic model of Tanaka, they can be used to assess process cheese safety in relation to distribution and/or storage conditions, and they can accelerate product design, minimizing the use of time-consuming product-challenge tests.

Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes

2001 ◽  
Vol 64 (2) ◽  
pp. 201-207 ◽  
Author(s):  
AGNÈS BRACONNIER ◽  
VÉRONIQUE BROUSSOLLE ◽  
SYLVIE PERELLE ◽  
PATRICK FACH ◽  
CHRISTOPHE NGUYEN-THE ◽  
...  
Keyword(s):  
Clostridium Botulinum ◽  
Raw Materials ◽  
Type A ◽  
Molecular Probes ◽  
Raw Material ◽  
Type B ◽  
Molecular Method ◽  
Chain Reaction ◽  
Botulinum Type ◽  
Polymerase Chain

A molecular method was used for the detection of Clostridium botulinum spores of type A, B, and E in commercial cooked and pasteurized vegetable purées and in the raw materials (vegetables and other ingredients). The method allowed the detection of less than 8 spores/g of product for C. botulinum type A, less than 1 spore/g for proteolytic type B, less than 21 spores/g for nonproteolytic type B, and less than 0.1 spore/g for type E. Thirty-seven samples of raw vegetables and ingredients were tested for the presence of C. botulinum type A, B, and E; 88 and 90 samples of vegetable purées were tested, respectively, for the presence of C. botulinum type A and B and for the presence of C. botulinum type E. All samples were negative, suggesting that the prevalence of C. botulinum in these vegetable purées and the raw ingredients is probably low.

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.

Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products

2017 ◽  
Vol 80 (9) ◽  
pp. 1478-1488 ◽  
Author(s):  
Kathleen A. Glass ◽  
Ming Mu ◽  
Brian LeVine ◽  
Frank Rossi
Keyword(s):  
Clostridium Botulinum ◽  
Sorbic Acid ◽  
Interactive Effect ◽  
Stable Process ◽  
Toxin Production ◽  
Mouse Bioassay ◽  
Linear Quadratic ◽  
Cheese Products ◽  
Potassium Replacement ◽  
Process Cheese

ABSTRACT The 1986 Food Research Institute–Tanaka et al. model predicts the safety of shelf-stable process cheese spread formulations using the parameters of moisture, pH, NaCl, and disodium phosphate (DSP) to inhibit toxin production by Clostridium botulinum. Although this model is very reliable for predicting safety for standard-of-identity spreads, the effects of additional factors have not been considered. The objective of this study was to create a predictive model to include the interactive effect of moisture, pH, fat, sorbic acid, and potassium-based replacements for NaCl and DSP to reflect modern reduced-sodium recipes. Eighty formulations were identified using a central composite design targeting seven factors: 50 to 60% moisture, pH 5.4 to 6.2, 0 to 0.2% sorbic acid, 10 to 30% fat, 1.7 to 2.4% NaCl, 0.8 to 1.6% DSP, and 0 to 50% potassium replacement for sodium salts. Samples were inoculated with proteolytic C. botulinum spores at 3 log spores per g, hot filled into sterile vials, and stored anaerobically at 27°C. Samples were assayed at 0, 1, 2, 3, 4, 8.5, 17.5, 26, and 40 weeks for the presence of botulinum toxin using the mouse bioassay. A parametric survival model was fit to the censored time-to-toxin data. All linear, quadratic, and pairwise effects were considered for model fit. As hypothesized, the effects of pH, sorbate, moisture, DSP, and NaCl were highly significant (P < 0.001). Fat concentration and potassium replacement effects were significant at P < 0.021 and P < 0.057, respectively. The model consistently predicted the safety failure of the toxic samples, but it also predicted failure for some samples that were not toxic. This model is an adjunct to existing models by adding the factors of potassium salts, fat, and sorbic acid to predict the botulinal safety of prepared process cheese products but is not intended to be a substitute for formulation evaluation by a competent process authority.

Arginine Promotes Toxin Formation in Cheddar Cheese by Clostridium botulinum

1993 ◽  
Vol 56 (9) ◽  
pp. 769-772 ◽  
Author(s):  
CARL J. MALIZIO ◽  
JOAN HARROD ◽  
KRISTINE M. KAUFMAN ◽  
ERIC A. JOHNSON
Keyword(s):  
Sodium Chloride ◽  
Clostridium Botulinum ◽  
Cheddar Cheese ◽  
Salt Resistance ◽  
Ph Change ◽  
Toxin Formation

The production of botulinal toxin by a mixture of spores of Clostridium botulinum types A and B was evaluated in Cheddar cheese supplemented with L-arginine (1% wt/wt) and containing one of three levels of sodium chloride (0, 0.9, or 1.8%). Botulinal toxin was formed in cheeses containing an increased level of L-arginine (1%) and reduced levels of sodium chloride (0 or 0.9%). No toxin was formed in Cheddar with arginine and 1.8% salt or in any of the cheeses not supplemented with arginine. The pH increased from 5.05–5.2 to 5.7–6.0 in the cheeses with increased arginine, but the pH change alone did not permit growth of C. botulinum. Metabolism of arginine may also have promoted the synthesis of compatible metabolites for salt resistance. The results indicate that an important factor supporting growth of C. botulinum in cheese is the availability of L-arginine.

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.

Inhibition of Clostridium botulinum Types A and E Toxin Formation by Sodium Nitrite and Sodium Chloride in Hot-Process (Smoked) Salmon

1982 ◽  
Vol 45 (9) ◽  
pp. 833-841 ◽  
Author(s):  
G. A. PELROY ◽  
M. W. EKLUND ◽  
R. N. PARANJPYE ◽  
E. M. SUZUKI ◽  
M. E. PETERSON
Keyword(s):  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Storage Time ◽  
Type A ◽  
Toxin Production ◽  
Nitrite Concentration ◽  
Salt Level ◽  
Smoked Salmon ◽  
Residual Nitrite ◽  
Toxin Formation

Sodium nitrite and NaCl were evaluated as inhibitors of outgrowth and toxin production by Clostridium botulinum types A and E in abuse-stored (25°C) hot-process salmon. Salmon steaks were brined in NaCl or NaCl plus NaNO2 and inoculated intramuscularly with spores. Steaks were then heated in a simulated hot-smoke process to internal temperatures of 62.8 to 76.7°C (145 to 170°F) for the final 30 min of a 3- to 4-h process, packaged in oxygen-impermeable film and stored at 25°C. During 7 days of storage, toxin production in steaks inoculated with 102 spores per g was inhibited by more than 3.8% water-phase NaCl for type E and 6.1% for type A. Presence of nitrite substantially reduced the salt level required to prevent toxin production. When steaks had more than 100 ppm NaNO2, only 2.5% NaCl inhibited type E toxin production; 150 ppm NaNO2 and 3.5% NaCl inhibited production of type A toxin. When storage time was lengthened to 14 days or the spore inoculum increased to 104 spores per g, more salt and nitrite were required for inhibition. Residual nitrite in samples stored under refrigeration (3.3°C) did not change during 22 days of storage. Under abuse temperature (25°C), residual nitrite decreased to less than 6 ppm by the 14th day in all samples tested regardless of the original nitrite concentration.

scholarly journals Clostridium botulinum Type A Growth and Toxin Production in Media and Process Cheese Spread

1983 ◽  
Vol 45 (3) ◽  
pp. 1150-1152 ◽  
Author(s):  
Jorge Briozzo ◽  
Ethel Amato de Lagarde ◽  
Jorge Chirife ◽  
José L. Parada
Keyword(s):  
Clostridium Botulinum ◽  
Type A ◽  
Toxin Production ◽  
Botulinum Type ◽  
Process Cheese
Sign in / Sign up

Export Citation Format

Share Document