EFFECT OF PH ON THE GROWTH OF Clostridium botulinum IN CANNED FIGS

Ito, Keith A.; Chen, John K.; Seeger, Marcia L.; Unverferth, J A; Kimball, Richard N.

doi:10.1111/j.1365-2621.1978.tb02564.x

Cited by 16 publications

(12 citation statements)

References 2 publications

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“…6 (Genigeorgis & Riemann 1979;ICMSF 1980a). Data supporting this conclusion have been reviewed by Ingram & Robinson (195L), Ito & Chen (1978) and Odlaug & Pflug (1978). The experience of the food industry, based on this generalization, confirms the fact that the risk of growth of CI.…”

mentioning

confidence: 88%

The effect of citric acid on growth of proteolytic strains of Clostridium botulinum

Graham

Lund

1986

Journal of Applied Bacteriology

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In strictly anaerobic conditions in a culture medium adjusted to pH 5.2 with HCl and incubated at 30 degrees C, inocula containing less than 10 vegetative bacteria of Clostridium botulinum ZK3 (type A) multiplied to give greater than 10(8) bacteria per ml in 3 d. Growth from an inoculum of between 10 and 100 spores occurred after a delay of 10-20 weeks. Citric acid concentrations of 10-50 mmol/l at pH 5.2 inhibited growth from both vegetative bacteria and spore inocula, a concentration of 50 mmol/l increasing the number of vegetative bacteria or of spores required to produce growth by a factor of approximately 10(6). The citric acid also reduced the concentration of free Ca2+ in the medium. The inhibitory effect of citric acid on vegetative bacteria at pH 5.2 could be prevented by the addition of Ca2+ or Mg2+ and greatly reduced by Fe2+ and Mn2+. The addition of Ca2+, but not of the remaining divalent metal ions, restored the concentration of free Ca2+ in the medium to that in the citrate-free medium. The inhibitory effect of citric acid on growth from a spore inoculum was only partially prevented by Ca2+. Citric acid (50 mmol/l) did not inhibit growth of strain ZK3 at pH 6 despite the greater chelating activity of citrate at pH 6 than at pH 5.2. The effect of citric acid and Ca2+ at pH 5.2 on vegetative bacteria of strains VL1 (type A) and 2346 and B6 (proteolytic type B) was similar to that on strain ZK3.

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confidence: 88%

The effect of citric acid on growth of proteolytic strains of Clostridium botulinum

Graham

Lund

1986

Journal of Applied Bacteriology

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“…The taste and flavor of funazushi may be affect by the organic acid composition. The majority of spoilage/pathogenic bacteria, including Clostridium botulinum, cannot grow under such a low pH condition [20,21], even though it is believed that anaerobic conditions do occur at the bottom of the funazushi pickling barrel.…”

Section: Discussionmentioning

confidence: 99%

PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation

et al. 2010

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Funazushi (fermented Crucian Carp with rice) is a fermented fish product found only around Lake Biwa in Shiga Prefecture, Japan. It is characterized by a unique cheese-like flavor and characteristic sour taste. We analyzed the changes in the microbial community during funazushi fermentation by denaturing gradient gel electrophoresis of PCR-amplified 16S rDNA fragments (PCR-DGGE) and by plate counts. The plate counts showed that lactic acid bacteria reached 8.0 log 10 CFU/g within 7 days of fermentation initiation before decreasing slowly to 4.0 log 10 CFU/g during the remainder of 1-year study period. PCR-DGGE revealed that the dominant bacteria in the initial (days 14 and 30) and latter (days 90, 180, and 360) periods of fermentation were Lactobacillus plantarum and L. acetotolerans. This is the first identification of L. acetotolerans in funazushi as traditional cultivation techniques have not been sufficiently sensitive. This is the first report of PCR-DGGE being used to assess the microbial community in funazushi. This technique was also found to be effective in profiling microbial diversity.

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“…Overripe tomatoes were not used in our study but may be used by home canners who are not aware of pH increases in tomatoes that change from firm-ripe to overripe (Gutheil et al, 1980). USDA acidification requirements reduced pH levels low enough to theoretically inhibit germination and growth of Clostridium botulinurn (Ito and Chen, 1978).…”

Section: Discussionmentioning

confidence: 99%

“…Modifications included adding enough citric acid to give the tomatoes a definite acid taste, hot-packing and maintaining an internal center temperature of 88°C for at least 2 min (Powers, .1976). Acidification to pH 4.6 or lower was recommended to insure inhibition of Clostridium botulinum (Ito and Chen, 1978).…”

Section: Introductionmentioning

confidence: 99%

Verification of USDA Home‐Canning Recommendations for Tomatoes Processed at High Altitudes

Holmes

Medeiros

Russell

et al. 1991

Journal of Food Science

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Survivability of spoilage bacteria in tomatoes home-preserved at high altitude was studied. Thermal-processing followed USDA guidelines for two elevations (1540m and 2150m) and two process methods (boiling water-bath and pressure). Three treatments of Bacillus co&ulun.s spores (no added spores, 104. and lo5 spores/jar) were used. Processing method, elevation or inoculum level had no effect on post-processing count (P > O-05), but over all treatment groups, surviving bacteria were found in 19.4% of the jars. Even though tomatoes processed up to 2150 m elevation were verified as safe, detectable surviving bacteria in some jars indicated processing guidelines were minimal.

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EFFECT OF PH ON THE GROWTH OF Clostridium botulinum IN CANNED FIGS

Cited by 16 publications

References 2 publications

The effect of citric acid on growth of proteolytic strains of Clostridium botulinum

The effect of citric acid on growth of proteolytic strains of Clostridium botulinum

PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation

Verification of USDA Home‐Canning Recommendations for Tomatoes Processed at High Altitudes

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