Effects of irradiation on growth and toxigenicity of Clostridium botulinum types A and B inoculated onto chicken skins

Dezfulian, M; Bartlett, John G.

doi:10.1128/aem.53.1.201-203.1987

Cited by 10 publications

(3 citation statements)

References 12 publications

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“…Studies of chicken skins inoculated with C. botulinum Type E and incubated both aerobically and anaerobically at an abuse temperature of 10°C revealed that the natural flora multiplies and produces spoilage odors within 8 days, and C. botulinum type E spores surviving a dose of 3 kGy do not produce toxin within 14 days (Firstenberg-Eden et al 1982, 1983. Chicken skins inoculated with spores of C. botulinum types A and B produced similar results (Dezhlian and Bartlett 1987).…”

Section: Introductionmentioning

confidence: 80%

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

Thayer

1995

Journal of Food Safety

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Ionizing radiation can be an effective step in a HACCP program to kill enteric pathogens associated with meat and poultry products. The populations of most common enteric pathogens such as Campylobacter jejuni, Escherichia coli O157:H7, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila can be significantly decreased or eliminated by low‐dose (< 3.0 kGy) treatments with ionizing radiation. Only the enteric viruses and the endospores of the genera Clostridium and Bacillus are highly resistant to ionizing radiation, and even these are affected to some degree. Temperature effects must be carefully considered, as reduced irradiation temperatures not only result in fewer adverse changes in the sensorial properties of meat and poultry products, but they also may demand that greater radiation doses be used to inactivate the foodborne pathogen. Equations have been developed that predict the effects of low‐dose ionizing radiation treatments on several enteric pathogens associated with meat and poultry. In some cases substrate‐specific differences in radiation resistance have been found. Irradiation in combination with vacuum packaging or modified‐atmosphere packaging has increased both safety and shelf‐life for some types of refrigerated products. High‐dose irradiation treatments of enzyme‐inactivated meat or poultry products in vacuo at subfreezing temperatures can be used to prepare sterile, shelf‐stable products with excellent sensorial properties. Such products have been used extensively by military organizations, NASA during space flights, yachtsman, and hospitals. Contemporary research will be reviewed.

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Section: Introductionmentioning

confidence: 80%

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

Thayer

1995

Journal of Food Safety

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“…However, the toxin was produced at lower doses of NaCl, indicating that medium-dose gamma radiation treatment cannot compensate for NaCl reduction in meat products. Therefore, the risk of spore germination and toxigenesis persists when an insufficient irradiation dose is applied, especially when the product is not stored in the cold [ 86 , 95 , 96 , 97 , 98 ].…”

Section: Ionizing Radiations To Inactivate C Botulinummentioning

confidence: 99%

Physical Treatments to Control Clostridium botulinum Hazards in Food

Munir

Mtimet

Guillier³

et al. 2023

Foods

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Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3–5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.

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“…The studies used mechanically deboned chicken meat and raw chicken skin inoculated with proteolytic C. botulinum type A and B and irradiation up to 3 kGy. Toxin production did not occur on any samples during storage, provided the storage temperature was < 10 o C (Dezfulian and Bartlett, 1987;Thayer et al, 1995b).…”

Section: Possible Microbiological Concerns With the Use Of Food Irradmentioning

confidence: 99%

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

2011

EFSA Journal

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The Opinion considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids. Potential microbiological risks linked to food irradiation are reviewed and the Opinion confirms that there are no microbiological risks for the consumer linked to the use of food irradiation and its consequences on the food microflora. The Opinion recommends that food irradiation should be based on risk assessment and on the desired risk reduction rather than on predefined food classes/commodities and doses as proposed in the past. In addition, with respect to efficacy and microbiological safety, it is recommended that upper dose limits for pathogen reduction should not be specified, since other constraints, such as undesirable chemical changes, will limit the doses applied. Irradiation should be considered as one of several approaches to reducing pathogens in food and thus helping to ensure protection of consumers' health. It is also recommended that food irradiation should only be used in conjunction with an integrated food safety management program and the Opinion concludes that when this includes GAP, GHP, GMP and HACCP, and depending on the dose applied, food irradiation can contribute to improved consumer safety by reducing food-borne pathogens. for the preparatory work on this scientific opinion.Efficacy and microbiological safety of irradiation of food 2 EFSA Journal 2011;9(4):2103 SUMMARY Following a request from the European Commission, the Panel on Biological Hazards (BIOHAZ Panel) was asked to deliver a scientific Opinion on the irradiation of food (efficacy and microbiological safety). Using the previous Opinions of the Scientific Committee on Food (SCF) on irradiation of food, EFSA was asked to establish whether the food classes/commodities and doses specified in those Opinions are still up-to-date to ensure consumer safety.Within this Opinion the BIOHAZ Panel considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are not considered in this Opinion as they are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids (CEF Panel).This Opinion also evaluates, for each food class/commodity requested, any recent change in biological hazards and food processing, preparation or consumption patterns which could have modified the risks for consumers and whether irradiation can be used in combination with other treatments and ho...

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Effects of irradiation on growth and toxigenicity of Clostridium botulinum types A and B inoculated onto chicken skins

Cited by 10 publications

References 12 publications

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

Physical Treatments to Control Clostridium botulinum Hazards in Food

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

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Effects of irradiation on growth and toxigenicity of Clostridium botulinum types A and B inoculated onto chicken skins

Cited by 10 publications

References 12 publications

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY1

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY1

Physical Treatments to Control Clostridium botulinum Hazards in Food

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

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Product

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USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹