Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests

Hyytiä, Eija; Hielm, Sebastian; Mokkila, Mirja; Kinnunen, Arvo; Korkeala, Hannu

doi:10.1016/s0168-1605(98)00173-1

Cited by 46 publications

(20 citation statements)

References 14 publications

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“…However, with the high inoculum level the model predicted considerably shorter safe-storage times for most products, including those that were considered to exhibit high risk. The failure of both growth models to predict safe-storage times for different types of vacuum-packaged fishery products with respect to C. botulinum type E and Listeria monocytogenes has been recently reported (7,25). The poor agreement of predicted and observed results in the above-mentioned studies and in this study was partly due to the limited number of controlling factors in the models.…”

Section: Discussionmentioning

confidence: 55%

“…Overall, the results of the PCR analyses indicated that very little growth occurred during the storage. Toxin production by nonproteolytic C. botulinum has been shown to occasionally occur with very weak growth or no detectable growth (6,14,24,25). It is also possible that all true C. botulinum-positive samples were not detected due to the large size of the samples and the low inoculum levels.…”

Section: Discussionmentioning

confidence: 99%

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Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Hyytiä-Trees

Skyttä

Mokkila

et al. 2000

Appl Environ Microbiol

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Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group II Clostridium botulinum by using challenge tests with low (2.0-log-CFU/kg) and high (5.3-log-CFU/ kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were stored at 4 and 8°C and examined for the presence of botulinal spores and neurotoxin on the sell-by date and 7 days after the sell-by date. Most of the thermal processes were found to be inadequate for eliminating spores, even in low-inoculum samples. Only 2 of the 16 products were found to be negative for botulinal spores and neurotoxin at both sampling times. Two products at the high inoculum level showed toxigenesis during storage at 8°C, one of them at the sell-by date. The predictions generated by both the FMM thermal death model and the FMM and PMP growth models were found to be inconsistent with the observed results in a majority of the challenges. The inaccurate predictions were caused by the limited number and range of the controlling factors in the models. Based on this study, it was concluded that the safety of sous vide products needs to be carefully evaluated product by product. Time-temperature combinations used in thermal treatments should be reevaluated to increase the efficiency of processing, and the use of additional antibotulinal hurdles, such as biopreservatives, should be assessed.

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Section: Discussionmentioning

confidence: 55%

Section: Discussionmentioning

confidence: 99%

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Hyytiä-Trees

Skyttä

Mokkila

et al. 2000

Appl Environ Microbiol

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“…The pH of irradiated smoked duck meat increased with respect to the dose of irradiation and length of storage. The increase in pH during storage may be the result of basic decomposition products, such as volatile alkaline amines produced by spoilage bacteria (Hyytia and others ). The increased pH may also be due to the increase in TVBN because of the degradation of nitrogenous substances (Yang and others ).…”

Section: Resultsmentioning

confidence: 99%

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Arshad

et al. 2017

Journal of Food Science

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This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L , a , and b showed significant differences with respect to different doses and storage intervals; a and b did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.

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“…The increase of pH may be attributed to the production of volatile basic components, such as ammonia and trimethylamine by fish spoilage bacteria [30] [31].…”

Section: Ph Variationmentioning

confidence: 99%

The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (<i>Odonthested bonaerensis</i>) during Storage at Different Temperatures

Julio¹,

Pellicer²,

Giselda³

et al. 2014

FNS

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Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests

Cited by 46 publications

References 14 publications

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (<i>Odonthested bonaerensis</i>) during Storage at Different Temperatures

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Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests

Cited by 46 publications

References 14 publications

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (&lt;i&gt;Odonthested bonaerensis&lt;/i&gt;) during Storage at Different Temperatures

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The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (<i>Odonthested bonaerensis</i>) during Storage at Different Temperatures