Clostridium sporogenes PA 3679 and Its Uses in the Derivation of Thermal Processing Schedules for Low-Acid Shelf-Stable Foods and as a Research Model for Proteolytic Clostridium botulinum

Abstract

<jats:p>The putrefactive anaerobe Clostridium sporogenes PA 3679 has been widely used as a nontoxigenic surrogate for proteolytic Clostridium botulinum in the validation of thermal processes for low-acid shelf-stable foods, as a target organism in the derivation of thermal processes that reduce the risk of spoilage of such foods to an acceptable level, and as a research model for proteolytic strains of C. botulinum. Despite the importance of this organism, our knowledge of it has remained fragmented. In this article we draw together the literature associated with PA 3679 and discuss the identity of this organism, the phylogenetic relationships that exist between PA 3679 and various strains of C. sporogenes and proteolytic C. botulinum, the heat resistance characteristics of PA 3679, the advantages and limitations associated with its use in the derivation of thermal processing schedules, and the knowledge gaps and opportunities that exist with regard to its use as a research model for proteolytic C. botulinum. Phylogenetic analysis reviewed here suggests that PA 3679 is more closely related to various strains of proteolytic C. botulinum than to selected strains, including the type strain, of C. sporogenes. Even though PA 3679 is demonstrably nontoxigenic, the genetic basis of this nontoxigenic status remains to be elucidated, and the genetic sequence of this microorganism appears to be the key knowledge gap remaining to be filled. Our comprehensive review of comparative heat resistance data gathered for PA 3679 and proteolytic strains of C. botulinum over the past 100 years supports the practice of using PA 3679 as a (typically fail-safe) thermal processing surrogate for proteolytic C. botulinum.</jats:p>

Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree

“…A C C E P T E D ACCEPTED MANUSCRIPT 26 As expected, the Z values of C. sporogenes in pea and corn purees were in good agreement with those reported in the literature, varying from 11.36 to 13.33 °C, respectively [30]. However, the obtained Z values for the tested purees in this work appeared to be higher than that of the control (NaCl), one could say that the heat resistance of spores increased due to the mixing with EAS.…”

Construction of Nontoxigenic Mutants of Nonproteolytic Clostridium botulinum NCTC 11219 by Insertional Mutagenesis and Gene Replacement

“…One possible approach to circumvent these difficulties is the use of nonpathogenic surrogate organisms. For example, C. sporogenes has been widely used as a surrogate for proteolytic C. botulinum in studies on thermal processing of low-acid shelf-stable foods (18). However, a suitable validated surrogate for gIICb has been lacking to date.…”

Inactivation of Clostridium sporogenes and Geobacillus stearothermophilus spores with the use of microwave and steam sterilizers and microwave oven

“…these bacilli, regarded as non-pathogenic, may contribute to food products going bad [9][10][11]. However, their particular importance results from the fact that considering the high temperature resistance of spores, G. stearothermophilus is used as an indicator of efficiency of the sterilization process, especially conducted in an autoclave, and C. sporogenes can be used in research instead of pathogenic species Clostridium botulinum [12][13][14].…”