THE EFFECT OF EXPERIMENTBLLY INOCULATING CANNED BREAD WITH SPORES OF CLOSTRIDIUM BOTULINUM AND BACILLUS MESENTERICUSa,b

Kadavy, J. L.; Dack, G. M.

doi:10.1111/j.1365-2621.1951.tb17387.x

Cited by 12 publications

(5 citation statements)

References 2 publications

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“…The general range of these pH limits is similar to that previously reported, for diverse American strains, in a variety of foods (Thompson & Tanner, 1925) as well as in bread media (Bever & Halvorson, 1947 ;Kadavy & Dack, 1951). There is, therefore, no reason to suppose that there is any unusual reaction to pH, either in British strains of Cl.…”

Section: Discussionsupporting

confidence: 86%

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The Growth of Clostridium Botulinum in Acid Bread Media

Ingram

Robinson

1951

Proceedings of the Society for Applied Bacteriology

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Summary: The effect of acidity on the growth of Cl. botulinum was studied by following changes in the viable count of cultures in acid buffered broths containing bread crumbs, after inoculation with about 104 vegetative cells or spores/ml. In 9 out of 10 experiments growth did not occur below pH 5.0; in the tenth it took place at pH 4.8. There was no significant difference between vegetative cells and spores.

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Section: Discussionsupporting

confidence: 86%

“…Finally, there were changes in pH with no clearly defined pattern, purely as a result of incubation. Analogous changes in pH during incubation, with bread simply stored in cans, were recorded by Kadavy & Dack (1951).…”

Section: Control Of P H During the Experimentsmentioning

confidence: 99%

The Growth of Clostridium Botulinum in Acid Bread Media

Ingram

Robinson

1951

Proceedings of the Society for Applied Bacteriology

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“…232 Subsequent studies confirmed that canned bread could support growth and neurotoxin production and determined that the conditions necessary for the safe production of this product would be a pH < 5.4 and a moisture content of 35% (corresponding to an a w of ∼0.95). 135,232,252 However, increasing the pH of the product resulted in toxigenesis. Growth and toxin production was observed in inoculated canned bread with a pH of 5.8 and a moisture content >36% and in canned steamed chocolate nut bread with a pH of 6.8 and 36% moisture.…”

Section: B Associated Outbreaksmentioning

confidence: 99%

“…However, propionic acid or its salts at permitted maximum levels (2000 ppm), were ineffective in preventing the toxin production of C. botulinum in canned bread (pH 5.4) or in sterile bread crumbs. 24,135 While higher levels of propionates (6%) may delay the growth of C. botulinum, such high levels, if legally permitted, would result in off flavors and the sensory rejection of baked products. However, since most bakery products, with the exception of sourdough, have pH values >5.0, chemical presevatives lose their antimicrobial effect, due to their low dissociation constants.…”

Section: Control Measuresmentioning

confidence: 99%

Shelf Life and Safety Concerns of Bakery Products—A Review

Smith

Daifas

El-Khoury

et al. 2004

Critical Reviews in Food Science and Nutrition

329

189

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Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche). However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products i.e., products with a water activity (a(w)) > 0.85. Furthermore, several bakery products also have been implicated infoodborne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres. This extensive review is divided into two parts. Part I focuses on the spoilage concerns of low, intermediate and high moisture bakery products while Part II focuses on the safety concerns of high moisture bakery products only. In both parts, traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.

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“…Whether the limiting moisture activities for the different foods are exactly the same, however, has not yet been proven. Some studies related to the moisture limitations on spore germination have been reported for canned bread (Halvorson, 1949;Kadavy and Dack, 1951;Ulrich and Halvorson. 1948-49;Wagenaar and Dack, 1954), beef liver paste (Williams, 1950 and, canned cheese spreads (Wagenaar and Dack, 1955), and for such dehydrated meats as beef and pork (Segalove and Dack, 1951).…”

Section: Megatheriummentioning

confidence: 99%

Spores

Campbell¹,

Halvorson²

1956

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Apart from their utility in regulation of pH, bicarbonates may promote the formation of spores by increasing COo concentration, as shown by Powell and Hunter (1955). Proliferating vegetative cells, when centrifuged, washed, and shaken in distilled water, form spores only if the prior growth medium is conducive to sporulation. However, B. subtilis derived from an asporogenous medium sporulates in distilled water when supplied with both yeast extract and salts, but not if one of these supplements is omitted (Murrell, 1955), indicating that the spore-generating mechanism is not seriously impaired by limited cultivation in asporogenous media. The known facts, briefly surveyed, indicate that mineral salts are essential for the formation of bacterial spores. The fact that synthetic media without added salts do not produce spores, and the fact that the inadequacy for spore formation of many complex organic media can be corrected by the addition of suitable minerals support this contention. The level of minerals required for sporulation varies with the organism and with cultural conditions such as kind and concentration of nutrients, oxygen supply, temperature, and pH. The importance of manganese in the sporulating process is conspicuously evident. It is required by a wide variety of mesophilic and thermophilic aerobes, at concentrations above those needed for active vegetative growth, and, with one apparent exception, cannot be replaced by any other mineral element. Manganese has been found to broaden the temperature and pH range over which sporulation occurs (Amaha et al, 1956).

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THE EFFECT OF EXPERIMENTBLLY INOCULATING CANNED BREAD WITH SPORES OF CLOSTRIDIUM BOTULINUM AND BACILLUS MESENTERICUS^a,^b

Abstract: MATERIALSTwo different formulae were used for preparing the bread doughs, one having a higher pH and moisture content (the old formula) than the other (the new formula);

Cited by 12 publications

References 2 publications

The Growth of Clostridium Botulinum in Acid Bread Media

The Growth of Clostridium Botulinum in Acid Bread Media

Shelf Life and Safety Concerns of Bakery Products—A Review

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