New Media for Enumeration and Detection of <i>Clostricfium sporogenes</i> (PA3679) Spores

Grischy, R. O.; Speck, R. V.; Adams, Dale W.

doi:10.1111/j.1365-2621.1983.tb03518.x

Cited by 26 publications

(17 citation statements)

References 15 publications

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“…More heatstressed C. sporogenes recovered on modified P.A. 3679 agar than on yeast extract agar and peptone trypticase agar (Grischy et al, 1983). Treatment of B. megaterium with chlorhexidine resulted in a sensitivity to potassium chloride during recovery in SCDA, but recovered in SCDB (Nadir and Gilbert, 1982).…”

Section: -1 Culture Mediummentioning

confidence: 99%

Importance of Considering Injured Microorganisms in Sterilization Validation

Shintani¹

2006

Biocontrol Sci.

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Section: -1 Culture Mediummentioning

confidence: 99%

Importance of Considering Injured Microorganisms in Sterilization Validation

Shintani¹

2006

Biocontrol Sci.

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“…In anaerobic conditions, S. aureus do not grow at water activity \0:91. We examined the risks due to C. botulinum in our products by challenge studies using Clostridium sporogenes which has similar characteristics to C. botulinum with regard to water activity tolerance and radiation sensitivity (Grischy, Speck, & Adams, 1983). Further, this organism being non-pathogenic does not need stringent laboratory confinement requirements.…”

Section: Introductionmentioning

confidence: 99%

Microbiological safety of shelf-stable meat products prepared by employing hurdle technology

Chawla

Chander

2004

Food Control

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“…The heat-only resistances of all C. botulinum strains and C. sporogenes FRRB 2790 were determined in each of the model products. The heat-only resistance of C. botulinum FRRB 2082 was also determined in modified PA3679 agar (MPA3679) (13).…”

Section: Methodsmentioning

confidence: 99%

Synergistic Inactivation of Spores of ProteolyticClostridium botulinumStrains by High Pressure and Heat Is Strain and Product Dependent

Bull

Olivier

Diepenbeek³

et al. 2009

Appl Environ Microbiol

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The combined high pressure and heat resistances of spores of five proteolytic Clostridium botulinum strains and of the nonpathogenic surrogate strain Clostridium sporogenes PA3679 were compared with their heat-only resistances on the basis of equivalent accumulated thermal lethality, expressed as equivalent minutes at a reference temperature of 105°C (F 105°C ). Comparisons were made with three model (i.e., diluted) products, namely, 30% (wt/wt) Bolognese sauce, 50% (wt/wt) cream sauce, and rice water agar. Pressure was determined to act synergistically with heat during high-pressure thermal (HPT) processing for C. botulinum FRRB 2802 (NCTC 7273) and C. botulinum FRRB 2804 (NCTC 3805 and 62A) in the Bolognese and cream sauces and for C. botulinum FRRB 2807 (213B) in the Bolognese sauce only. No synergy was observed for C. botulinum FRRB 2803 (NCTC 2916) or FRRB 2806 (62A) or C. sporogenes FRRB 2790 (NCTC 8594 and PA3679) in any of the model products. No significant protective effect of pressure against spore inactivation was determined for any Clostridium strain in any product. Because synergy was not consistently observed among strains of C. botulinum or among products, the prediction of inactivation of C. botulinum spores by HPT sterilization (HPTS) for the present must assume a complete lack of synergy. Therefore, any HPTS process for low-acid shelf-stable foods must be at least thermally equivalent to an F 0 process of 2.8 min, in line with current good manufacturing practices. The results of this study suggest that the use of C. sporogenes PA3679 as a surrogate organism may risk overestimating inactivation of C. botulinum by HPT processing.Low-acid shelf-stable products that are microbiologically safe and stable are not obtainable by high-pressure processing (HPP) at near-ambient temperatures, as bacterial spores can survive pressures above 1,500 MPa (3,6,16,35), which far exceed the pressure capabilities of current commercial HPP equipment. Extensive inactivation of bacterial spores by high pressure is likely only to be realized in combination with initial process temperatures that exceed 60°C (16,20,23,24,31,37,39; C. M. Roberts and D. G. Hoover, presented at the Institute of Food Technologists 1996 annual meeting). Of particular interest (and concern) for low-acid shelf-stable foods is the ability of a combined high pressure and heat process to synergistically inactivate spores of the major bacterial spore-forming pathogens of concern, which are proteolytic strains of the neurotoxigenic species Clostridium botulinum.The combined high pressure and heat resistances of spores of a number of proteolytic C. botulinum strains in a number of different matrices have been investigated. Proteolytic C. botulinum type A BS-A and 62A spores were inactivated by 2 and 3 log 10 , respectively, in phosphate buffer (0.067 M, pH 7.0) after 20 min at 827 MPa at 75°C and by 3.2 log 10 and 2.7 log 10 , respectively, in a crabmeat blend (pH 7.2 to 7.4) after 15 min (29). For mashed carrot, a 12-min process at 600 MPa and 80°C ...

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New Media for Enumeration and Detection of Clostricfium sporogenes (PA3679) Spores

Cited by 26 publications

References 15 publications

Importance of Considering Injured Microorganisms in Sterilization Validation

Importance of Considering Injured Microorganisms in Sterilization Validation

Microbiological safety of shelf-stable meat products prepared by employing hurdle technology

Synergistic Inactivation of Spores of ProteolyticClostridium botulinumStrains by High Pressure and Heat Is Strain and Product Dependent

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