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.

Risk of Growth and Toxin Production by Clostridium botulinum Nonproteolytic Types B, E, and F in Salmon Fillets Stored Under Modified Atmospheres at Low and Abused Temperatures

1987 ◽  
Vol 50 (4) ◽  
pp. 330-336 ◽  
Author(s):  
GENERO W. GARCIA ◽  
CONSTANTIN GENIGEORGIS ◽  
SEPPO LINDROTH
Keyword(s):  
Clostridium Botulinum ◽  
Storage Time ◽  
Toxin Production ◽  
Lag Phase ◽  
Type B ◽  
Inoculum Level ◽  
Modified Atmospheres ◽  
Botulinum Type ◽  
Best Fit ◽  
Design Experiments

In factorial design experiments we inoculated fresh salmon fillets with a spore pool of 13 nonproteolytic strains of Clostridium botulinum type B, E, and F at 6 levels (10−1 to 104/50 g of fillet), and incubated at 1, 4, 8, 12 and 30°C under modified atmospheres (MA) of vacuum, 100% CO2 and 70% CO2 + 30% air for up to 60 d. The earliest time we detected toxin in the fillets at 30, 12 and 8°C, irrespective of MA, was after 1, 3–9 and 6–12 d of storage and required 100–103, 101–103, 101–102 spores/fillet. The probability (P) of toxin production was significantly (P<0.05) affected by temperature (T), MA storage time (ST), MA × T, MA × ST and T × ST. Only type B toxin was detected in the toxic fillets. No toxin was detected in fillets stored at 4°C for up to 60 d. Toxin detection coincided with spoilage at 30°C, but preceded spoilage at 8 and 12°C, and followed spoilage at 4°C. Using linear and logistic regression analysis, best fit equations were derived relating the length of the lag phase and P of toxin production to T, ST, MA and spore inoculum level.

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.

Incidence of Clostridium botulinum in Vegetables Packaged under Vacuum or Modified Atmosphere

1996 ◽  
Vol 59 (1) ◽  
pp. 59-61 ◽  
Author(s):  
TIMOTHY LILLY ◽  
HAIM M. SOLOMON ◽  
E. JEFFERY RHODEHAMEL
Keyword(s):  
Clostridium Botulinum ◽  
Type A ◽  
Toxin Production ◽  
Mouse Bioassay ◽  
Modified Atmosphere ◽  
Type B ◽  
Green Pepper ◽  
Botulinum Type ◽  
Negative Controls ◽  
Anaerobic Environment

Because modified atmosphere-packaged (MAP) vegetables may provide an anaerobic environment conducive to Clostridium botulinum growth and toxin production, the incidence of C. botulinum spores in commercially available, precut MAP vegetables was determined. One-pound (454-g) packages of MAP vegetables were aseptically opened, added to freshly steamed and cooled sterile trypticase-peptone-glucose-yeast extract broth and incubated at 35°C for 7 days. Positive and negative controls were included with each sampling. After incubation the broth cultures were tested for toxicity by the standard mouse bioassay. Of the 1,118 MAP vegetable packages examined, one package each of shredded cabbage, chopped green pepper, and Italian salad mix contained C. botulinum type A spores. One additional salad mix (main ingredient, escarole) contained both C. botulinum type A and type B spores. Results indicated a low overall incidence rate (0.36%) of C. botulinum spores in commercially available precut MAP vegetables.

scholarly journals Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 489 ◽  
Author(s):  
Adriana Antunes-Rohling ◽  
Silvia Calero ◽  
Nabil Halaihel ◽  
Pedro Marquina ◽  
Javier Raso ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Gene Sequencing ◽  
16S Rrna Gene Sequencing ◽  
Rrna Gene ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Different Temperatures ◽  
Rrna Gene Sequencing ◽  
Storage Temperatures

The aim of this study was to characterize the spoilage microbiota of hake fillets stored under modified atmospheres (MAP) (50% CO2/50% N2) at different temperatures using high-throughput 16S rRNA gene sequencing and to compare the results with those obtained using traditional microbiology techniques. The results obtained indicate that, as expected, higher storage temperatures lead to shorter shelf-lives (the time of sensory rejection by panelists). Thus, the shelf-life decreased from six days to two days for Batch A when the storage temperature increased from 1 to 7 °C, and from five to two days—when the same increase in storage temperature was compared—for Batch B. In all cases, the trimethylamine (TMA) levels measured at the time of sensory rejection of hake fillets exceeded the recommended threshold of 5 mg/100 g. Photobacterium and Psychrobacter were the most abundant genera at the time of spoilage in all but one of the samples analyzed: Thus, Photobacterium represented between 19% and 46%, and Psychrobacter between 27% and 38% of the total microbiota. They were followed by Moritella, Carnobacterium, Shewanella, and Vibrio, whose relative order varied depending on the sample/batch analyzed. These results highlight the relevance of Photobacterium as a spoiler of hake stored in atmospheres rich in CO2. Further research will be required to elucidate if other microorganisms, such as Psychrobacter, Moritella, or Carnobacterium, also contribute to spoilage of hake when stored under MAP.

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.

Growth and Toxin Production by Clostridium botulinum in Sliced Raw Potatoes Under Vacuum With and Without Sulfite

1994 ◽  
Vol 57 (10) ◽  
pp. 878-881 ◽  
Author(s):  
HAIM M. SOLOMON ◽  
E. JEFFERY RHODEHAMEL ◽  
DONALD A. KAUTTER
Keyword(s):  
Sensory Evaluation ◽  
Clostridium Botulinum ◽  
Room Temperature ◽  
Type A ◽  
Toxin Production ◽  
Inoculum Size ◽  
Consumer Acceptability ◽  
Human Consumption ◽  
Type B ◽  
Botulinum Type

The ability of Clostridium botulinum type A or B spores to grow and produce toxin in fresh raw potatoes under vacuum with or without sulfite at 22°C was investigated. Fresh, peeled, sliced potatoes, untreated or dipped for 2 min in sulfite (NaHSO3) and drained, were surface-inoculated at several levels with a mixture of C. botulinum spores, either type A or B, and placed in oxygen-impermeable bags (200 g/bag) that were then vacuum-sealed and incubated at room temperature (22°C). Toxicity was tested on days 0, 3, 4, 5 and 6. After incubation, the potatoes were blended and centrifuged, and the millipore-filtered supernatant fluid was injected intraperitoneally into mice. Sensory evaluation, except taste, was also performed. Potatoes inoculated with C. botulinum type A spores, but untreated with NaHSO3 became toxic in 3 days, which coincided with the sensory evaluation, “Unfit for human consumption.” However, despite inoculum size or residual SO2 levels, potatoes treated with NaHSO3 appeared acceptable for human consumption through day 6, even though they were toxic after 4 days of incubation. Toxicity from type B spores occurred later and in fewer test samples than type A. Again, the potatoes appeared acceptable but were toxic. Thus, although NaHSO3 markedly extended the consumer acceptability of peeled, sliced, raw potatoes at the abuse temperature, it did not inhibit outgrowth and toxin production by C. botulinum under these same conditions.

Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic

1988 ◽  
Vol 51 (11) ◽  
pp. 862-865 ◽  
Author(s):  
HAIM M. SOLOMON ◽  
DONALD A. KAUTTER
Keyword(s):  
Soybean Oil ◽  
Clostridium Botulinum ◽  
Room Temperature ◽  
Type A ◽  
Toxin Production ◽  
Type B ◽  
Botulinum Type

The ability of Clostridium botulinum types A and B spores to grow and produce toxin in commercially bottled chopped garlic in soybean oil was investigated. Eight type A and seven type B strains of C. botulinum, mostly of vegetable origin, were used as inocula. Various numbers of spores were inoculated directly into the jars containing garlic, incubated at 35°C and sampled for organoleptic acceptance and presence of toxin every 5th d. In parallel studies conducted at room temperature, jars were sampled at 15-d intervals. At 35°C, when 1 spore/g of garlic was used as inoculum, toxin was produced in 15 d by type A and in 20 d by type B strains. At room temperature, five spores of type A or B per g of garlic produced toxin throughout 75 d. Even when highly toxic, garlic looked and smelled acceptable. Five strains of C. botulinum type A were isolated from 115 bulbs of fresh garlic.

Botulism Risk of Refrigerated, Processed Foods of Extended Durability

1990 ◽  
Vol 53 (12) ◽  
pp. 1020-1024 ◽  
Author(s):  
S. NOTERMANS ◽  
J. DUFRENNE ◽  
B. M. LUND
Keyword(s):  
Clostridium Botulinum ◽  
Storage Time ◽  
Heating Process ◽  
Processed Foods ◽  
Type B ◽  
Botulinum Type ◽  
Aseptic Conditions ◽  
Subsequent Storage ◽  
Storage Temperatures ◽  
Intrinsic Safety

Control of the botulism risk in refrigerated, processed foods with extended durability (REPFED) which do not contain intrinsic safety factor(s) has been analyzed. There are insufficient data on the heat resistance of spores of nonproteolytic Clostridium botulinum types B, E, and F, to ensure that the heating process used in preparation of REPFEDs provides adequate lethality. During portioning of foods and filling of trays, products may be exposed to recontamination if this process is not carried out under aseptic conditions. Pasteurization of sealed trays at a temperature of about 75°C for several minutes is a process which spores of C. botulinum can easily survive. For these reasons, REPFEDs must be stored at a temperature < 3.3°C, since such low storage temperatures prevent growth and formation of toxin by C. botulinum. At 8°C, a temperature to which chilled foods are often exposed during and after retail sale, nonproteolytic strains of C. botulinum can produce toxin within 3 weeks. In addition prestorage at 3°C for up to 2–4 weeks stimulates the toxinogenesis of nonproteolytic C. botulinum type B at a subsequent storage at 8°C. Heating of REPFEDs before consumption was not always sufficient to inactivate botulinum toxin completely. In order to ensure that the risk of botulism from these foods is controlled adequately, REPFEDs must be stored at a temperature < 3.3°C. If, however, this temperature cannot be guaranteed, the storage time has to be limited.

scholarly journals Inhibition of Growth of Nonproteolytic Clostridium botulinum Type B in Sous Vide Cooked Meat Products Is Achieved by Using Thermal Processing but Not Nisin

2001 ◽  
Vol 64 (6) ◽  
pp. 838-844 ◽  
Author(s):  
MIIA LINDSTRÖM ◽  
MIRJA MOKKILA ◽  
EIJA SKYTTÄ ◽  
EIJA HYYTIÄ-TREES ◽  
LIISA LÄHTEENMÄKI ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Clostridium Botulinum ◽  
Ground Beef ◽  
Toxin Production ◽  
Heat Processing ◽  
Type B ◽  
Treatment Needs ◽  
Inhibition Of Growth ◽  
Botulinum Type ◽  
Sous Vide

The safety of refrigerated processed foods of extended durability (REPFEDs) with respect to nonproteolytic Clostridium botulinum is under continuous evaluation. In the present study, mild ( values 0 to 2 min [P, pasteurization value; z-value 7.0°C; reference temperature 85.0°C]) and increased ( values 67 to 515 min) heat treatments were evaluated in relation to survival of nonproteolytic C. botulinum type B spores in sous vide processed ground beef and pork cubes. The use of two concentrations of nisin in inhibition of growth and toxin production by nonproteolytic C. botulinum in the same products was also evaluated. A total of 96 samples were heat processed and analyzed for C. botulinum by BoNT/B gene-specific polmerase chain reaction and for botulinum toxin by a mouse bioassay after storage of 14 to 28 days at 4 and 8°C. Predictably, after mild processing all samples of both products showed botulinal growth, and one ground beef sample became toxic at 8°C. The increased heat processing, equivalent to 67 min at 85°C, resulted in growth but not toxin production of C. botulinum in one ground beef sample in 21 days at 8°C; in the pork cube samples no growth was detected. The increased heating of both products resulted in higher sensory quality than the milder heat treatment. Nisin did not inhibit the growth of nonproteolytic C. botulinum in either product; growth was detected in both products at 4 and 8°C, and ground beef became toxic with all nisin levels within 21 to 28 days at 8°C. Aerobic and lactic acid bacterial counts were reduced by the addition of nisin at 4°C. The study demonstrates that the mild processing temperatures commonly employed in sous vide technology do not eliminate nonproteolytic C. botulinum type B spores. The intensity of each heat treatment needs to be carefully evaluated individually for each product to ensure product safety in relation to nonproteolytic C. botulinum.

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