Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures

Peck, Michael W.; Lund, Barbara M.; Fairbairn, D.A.; Kaspersson, A.; Undeland, P C

doi:10.1128/aem.61.5.1780-1785.1995

Cited by 44 publications

(26 citation statements)

References 29 publications

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“…Smelt (1980) observed that heating for 8.3 min at 90°C produced a l0-fold reduction in the heat resistantpopulation of type B spores. Peck et al (1993) reported that at 90"C, 18.7 and 11.8 min were required for a I0-fold reduction in the number of viable spores of the lysozymepermeable fraction of type B and E spores respectively.…”

Section: Confirmation Of Growth Of CI Botulinum In Vialsmentioning

confidence: 99%

Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

1997

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. 1997. Refrigerated processed foods of extended durability rely on a mild heat treatment combined with refrigerated storage to ensure microbiological safety and quality. The principal microbiological safetj risk in foods of this type is non-proteolj-tic Ciostridiiint botultnum. In this article the combined effect of mild heat treatment and refrigerated storage on the time to growth and probabilitv of growth from spores of non-proteolytic CI. botulinum is described. Spores of non-proteolytic CI. hotu/iirum (two strains each of type B, E and F) were heated at 90°C for between 0 and 60 min and subsequent&-incubated at 5", 10" or 30°C in PYGS broth in the presence or absence of 17-sozyme. T h e number of spores that resulted in turbidit!. depended o n the combination of heat treatment, incubation time a n d incubation temperature the!-recei\-ed. Heating at 90°C for 1 or more min ensured a 10' reduction when spores were subsequently incubated at 5°C for u p to 23 weeks. Heating at 90°C for 60 min ensured a 10' reduction o\-er 23 weeks when subsequent incubation was at 10°C in the presence of added lysozj-me. The same treatment did not reduce the spore population by lo6 when subsequent incubation was at 30°C.

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Section: Confirmation Of Growth Of CI Botulinum In Vialsmentioning

confidence: 99%

Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

1997

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“…Experiments have been done to assess the effect of heat treatment and subsequent incubation temperature on the ability of spores of non-proteolytic Cl. botulinum to survive and give growth in an anaerobic meat medium intended as a model food (Peck et al 1994). The medium consisted of: minced beef, 500 g; glucose, 10 g; NaCI, 10 g; soluble starch, 10 g; distilled water to 1000 g; and had a fat content of approximately 9.3% (w/w).…”

Section: Spores Of Non-proteolyticmentioning

confidence: 99%

Heat resistance and recovery of spores of non‐proteolytic Clostridium botulinum in relation to refrigerated, processed foods with an extended shelf‐life

Lund¹,

Peck

1994

Journal of Applied Bacteriology

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Introduction, 115sT h e effect of heat treatment in phosphate buffer on survival of spores of non-proteolytic Clostridium botulinum, 116sT h e ability of non-proteolytic Clostridium botulinum to multiply at low temperatures, 117sT h e effect of heat treatment and incubation temperature on survival of, and growth from, spores of non-proteolytic Clostridium botulinuna in a model food medium, 119sProperties of lysozyme, and the nature of other enzymes that degrade peptidoglycan, 121s 6. Sublethal injury of spores by heat 6.1 General aspects of sublethal injury, 122s 6.2 Altered requirements of injured spores for non-nutrient germination stimulants, 122s 6.3 Increased sensitivity of heat-injured spores to inhibitors, 123s 6.4 Other effects, 124s 7. Conclusions, 124s 8. Acknowledgements, 125s 9. References, 125s 9. REFERENCES Adams, D.M. (1973) Inactivation of Clostridium perfringens type A spores at ultrahigh temperatures. Applied Microbiology 26, 282-287. Adams, D.M. (1974) Requirement for and sensitivity to lysozyme by Clostridium perfringens spores heated at ultrahigh temperatures. Applied Microbiology 27, 797-801. Adams, D.M. (1978) Heat injury of bacterial spores. Advances in Applied Microbiology 23, 245-261. Advisory Committee on the Microbiological Safety of Food UK (1992) Report on Vacuum Packaging and Associated Processes. London : HMSO. Alderton, G., Chen, J.K. and Ito, K.A. (1974) Effect of lysozyme on the recovery of heated Clostridium botulinum spores. Applied Microbiology 27, 613-615. Andersen, A.A. (1951) A rapid plate method of counting spores of Clostridium botulinum. Journal of Bacteriology 62, 425-432. Ando, Y. (1971) The germination requirements of spores of Clostridium botulinum type E. Japanese Journal of Microbiology 15, Ando, Y. (1979) Spore lytic enzyme released from Clostridium perfringens spores during germination. Journal of Bacteriology 140, Ando, Y. and Iida, H. (1970) Factors affecting the germination of spores of Clostridium botulinum type E. Japanese Journal of Microbiology 14, 361-370. Ando, Y. and Tsuzuki, T. (1984) Energy-dependent activation of spore-lytic enzyme precursor by germinated spores. Biochemical and Biophysical Research Communications 123,463467, Barach, J.T., Adams, D.M. and Speck, M.L. (1974) Recovery of heated Clostridium perfringens Type A spores on selective media. Applied Mrcrobiology 28, 793-797. Barach, J.T., Flowers, R.S. and Adams, D.M. (1975) Repair of heat-injured Clostridium perfringens spores during outgrowth. Applied Microbiology 30, 873-875. Boller, T. (1986) Chitinase: A defense of higher plants against pathogens.

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“…D-and z-values), it is important to consider all critical parameters that in¯uence heat inactivation experiments, as they are of utmost importance for the interpretation of results of MAP pasteurization experiments. The effect of heat treatment on the inactivation of bacteria, spores and enzymes has been described in several publications (Freeman et al 1968;Wilkinson and Davies 1973;Ordonez et al 1987;MacDonald and Sutherland 1993;Peck et al 1995;Breand et al 1997;Huemer et al 1998;Laurent et al 1999). Previously, speci®c models were developed in order to predict the heat inactivation rate of micro-organisms based on their intrinsic heat resistance value (E a , activation energy) and temperature dependency value (z-value, the temperature difference required for a 10-fold decimal reduction time) (Hermier et al 1975).…”

Section: Introductionmentioning

confidence: 99%

Heat inactivation data for Mycobacterium avium subsp. paratuberculosis: implications for interpretation

2001

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Aims: We discuss several factors that are critical for heat inactivation experiments and which should be taken into account for future research. Methods and Results: On the basis of examples from the literature we discuss critical factors in¯uencing the calculated heat inactivation of Mycobacterium avium subsp. paratuberculosis (MAP). Furthermore, using a modelling approach, we show that tailing of the inactivation curve of MAP is caused by the presence of cell clumps and not by a more heat-resistant cell fraction. Conclusions: The experimental conditions of the MAP heat inactivation studies of different research groups vary signi®cantly and lead to considerable differences in results and conclusions. Therefore, a more consensual approach should be employed in future studies. In addition, our model on clumping of MAP can be used to predict the decimal reduction of MAP during heat treatment and to study the effect of clumping on other lethal effects. Signi®cance and Impact of the Study: We discuss several factors that should be carefully considered in heat resistance experiments. This is essential for a thorough interpretation of results from experiments and should be given proper attention in future experiments and publications on this topic.

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Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures

Cited by 44 publications

References 29 publications

Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

Heat resistance and recovery of spores of non‐proteolytic Clostridium botulinum in relation to refrigerated, processed foods with an extended shelf‐life

Heat inactivation data for Mycobacterium avium subsp. paratuberculosis: implications for interpretation

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