Growing Spores of P.A. 3679 in Formulations of Beef Heart Infusion Broth

Goldoni, Jose Santo; Kojima, Saburo; Leonard, Sherman; Heil, J. R.

doi:10.1111/j.1365-2621.1980.tb04077.x

Cited by 31 publications

(13 citation statements)

References 17 publications

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“…Among those characteristics that undoubtedly make PA 3679 a good thermal processing surrogate for proteolytic C. botulinum are its nontoxigenicity (31), the relative ease with which spore crops with a relatively high degree of heat resistance can be produced (30,113), its ready detection through off-odor and gas formation (33,73,88), and its genetic similarity with proteolytic strains of C. botulinum ((46) and as indicated by the present study).…”

Section: Pa 3679 As a Thermal Processing Surrogate For Proteolytic Cmentioning

confidence: 65%

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

Brown

Tran‐Dinh

Chapman

2012

Journal of Food Protection

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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.

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Section: Pa 3679 As a Thermal Processing Surrogate For Proteolytic Cmentioning

confidence: 65%

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

Brown

Tran‐Dinh

Chapman

2012

Journal of Food Protection

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“…Heat resistance determinations with the capillary method D, determinations were carried out using fine capillaries for treatment following the method of Stem and Proctor (1954) as described by Goldoni et al (1980). A silicone oil bath was used for heating.…”

Section: Discussionmentioning

confidence: 99%

Thermal Death Determination: Design and Evaluation of a Thermoresistometer

Condón¹,

López²,

Oria³

et al. 1989

Journal of Food Science

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The design and performance of a thermoresistometer (TR-SC) are described. This instrument has a high heating (57"C/sec) and cooling rate and can be used to determine spore survival curves at temperatures up to UHT range. Spores can be heated in homogenized foods under constant monitoring-of pH (f 0.001 u.pH) and-stable temperatures (t O.l"C). D, values can be determined to 0.008 min. This method iakes less'timk and effort than by capillaries. The fit of D, values to thermal death time curves (TDT) curves is better by the TR-SC than by the capillary method. Survival and TDT curves for Bacillus lichenifomis Bacillus coagulans and Bacillus subtilis were determined in homogenized foods and in McIlvaine buffer at tempertures up to the UHT range.

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“…The PA 3679 (National Food Processor Association, NFPA) sporulation was carried out on a beef heart infusion broth using a multiple stage inoculation procedure (Goldoni et al, 1980). Spores were harvested and stored at 4°C in phosphate buffer (pH = 7).…”

Section: Determination Of Heat Resistance Of Pa 3679 Sporesmentioning

confidence: 99%

Determination of a process time for a new product: canned low acid artichoke hearts

Rodrigo

Martínez

1988

Int J of Food Sci Tech

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In order to obtain a process time for canned low acid artichoke hearts, the heat resistance of Clostridium sporogenes PA 3679 in phosphate buffer (pH 7) and in artichoke puree (pH 5.2) was determined in the range of 100-118°C. DT values in artichoke puree were determined by the most probable number and plate count methods. D1210c values were deduced by extrapolation of the curves. An F f $ (see nomenclature section) target value of 1.8 min, equivalent to an Fo = 2.5 min, was established considering a Dlzlo~ value of 0.36 min for artichoke puree. The cold point for canned artichoke hearts in 1/2 kg (71.5~117 mm) cans was determined, a set of heat penetration and cooling curves were obtained and the values of the parameters 'j' and 'f' were found. A process time was deduced, 21.5 and 23 min of heating at 121"C, following the methods of Patashnik (1954) and Hayakawa (1970Hayakawa ( ,1974 respectively, in order to reach the Fo target of 2.5 min for this new canned food. This process was adequate, as the inoculated experimental pack test showed no altered cans out of 50 inoculated after 21.5 min of heating at 121°C.

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Growing Spores of P.A. 3679 in Formulations of Beef Heart Infusion Broth

Cited by 31 publications

References 17 publications

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

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

Thermal Death Determination: Design and Evaluation of a Thermoresistometer

Determination of a process time for a new product: canned low acid artichoke hearts

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