Vegetable juice aids the recovery of heated spores of non-proteolytic Clostridium botulinum

Stringer, Sandra C.; Peck, Michael W.

doi:10.1111/j.1472-765x.1996.tb01347.x

Cited by 15 publications

(12 citation statements)

References 17 publications

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“…Typically, inactivation of the spore cortex‐hydrolysing system can be overcome by the addition of exogenous lysozyme (Peck et al . 1992) or lytic enzymes present in vegetable juices (Stringer and Peck 1996). However, no enhanced recovery of u.v.‐irradiated spores on media containing celery or carrot extracts was observed.…”

Section: Discussionmentioning

confidence: 99%

“…napobrassica ) and turnip ( B. rapa ). The method used was a modified version previously described by Stringer and Peck (1996). Each vegetable (1 kg) was chopped and liquidized in a blender in the presence of 200–400 ml distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…Although egg white is an abundant source of lysozyme, similar lytic enzymes are also present in extracts of vegetable origin (Lund and Peck 1994). Moreover, extracts derived from vegetables such as turnip have been shown to enhance the recovery of heat‐treated Clostridium botulinum spores (Stringer and Peck 1996; Stringer et al . 1999).…”

Section: Introductionmentioning

confidence: 99%

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Carton sterilization by u.v.-C excimer laser light: recovery of Bacillus subtilis spores on vegetable extracts and food simulation matrices

Warriner

Kolstad

Rumsby³

et al. 2002

J Appl Microbiol

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Aims: To determine the recovery of Bacillus subtilis spores loaded onto preformed cartons and irradiated with u.v.-excimer laser (248 nm) light. Methods and Results: Bacillus subtilis spores irradiated with u.v.-excimer laser light retained phase brightness, but were blocked at various stages of germination. In the presence of germinant, the majority of spores began to lose phase brightness but only after an extended lag period (ca 90 min). After 6 h ca 9% of the spores had elongated but failed to form new cells, approx. 12% had undergone partial phase darkening (grey spores), 15% remained phase bright whilst the remainder had turned fully phase dark but failed to elongate. No enhanced recovery of u.v.-treated spores (with intact or permeabilized coats) occurred in media containing hen egg white lysozyme or vegetable extracts (celery, carrot, swede or turnip). However, recovery did occur when irradiated spores were incubated for 26 d, semiaerobically, within cartons containing nutrient broth or milk. Conclusions: The germination ability of B. subtilis spores is altered following u.v.-excimer laser treatment. Recovery of treated spores was found in liquid systems but not on agar plates supplemented with vegetable extracts or lysozyme. Significance and Impact of the Study: The potential recovery of u.v.-excimer laser-treated spores in a range of carton-packed food systems requires further investigation.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Carton sterilization by u.v.-C excimer laser light: recovery of Bacillus subtilis spores on vegetable extracts and food simulation matrices

Warriner

Kolstad

Rumsby³

et al. 2002

J Appl Microbiol

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“…An increase in the thermal resistance for C. botulinum type E spores in the presence of lysozyme in the recovery medium has been reported with D values of 48.3, 12.6, and 3.17 min at 85 °C, 90 °C, and 95 °C, respectively (Lindstorm and others 2003). The wide spread occurrence of lysozyme or other lytic enzymes in food of all types (Proctor and Cunningham 1988;Stringer and Peck 1996) makes it essential from a safety point of view to consider the effect of lysozyme on the thermal resistance of spores. Environmental conditions during sporulation have been shown to have a dramatic effect on the final heat resistance properties of dormant spores (Slepecky and Foster 1959).…”

Section: M: Food Microbiology and Safetymentioning

confidence: 99%

Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD

Dixit

Alam

Dhaked

et al. 2005

Journal of Food Science

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Further reproduction without permission is prohibited M: Food Microbiology & Safety JFS M: Food Microbiology and Safety ulation, which could be ulation, which could be ulation, which could be ulation, which could be purified to near homogeneity by a simple 2-step procedure. Thermal resistance of spores revealed a biphasic purified to near homogeneity by a simple 2-step procedure. Thermal resistance of spores revealed a biphasic purified to near homogeneity by a simple 2-step procedure. Thermal resistance of spores revealed a biphasic purified to near homogeneity by a simple 2-step procedure. Thermal resistance of spores revealed a biphasic purified to near homogeneity by a simple 2-step procedure. Thermal resistance of spores revealed a biphasic inactivation at lower temperatures with D values for linear inactivation varying from 26.6, 8.0, and 4.3 min at inactivation at lower temperatures with D values for linear inactivation varying from 26.6, 8.0, and 4.3 min at inactivation at lower temperatures with D values for linear inactivation varying from 26.6, 8.0, and 4.3 min at inactivation at lower temperatures with D values for linear inactivation varying from 26.6, 8.0, and 4.3 min at inactivation at lower temperatures with D values for linear inactivation varying from 26.6, 8.0, and 4.3 min at 70 °C, 80 °C, and 90 °C, r 70 °C, 80 °C, and 90 °C, r 70 °C, 80 °C, and 90 °C, r 70 °C, 80 °C, and 90 °C, r 70 °C, 80 °C, and 90 °C, respectiv espectiv espectiv espectiv espectively ely ely ely ely. . . . . The z v The z v

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“…Heat damages part of the germination system in spores of nonproteolytic C. botulinum, such that the heat-damaged spores remain dormant unless they are incubated in the presence of an enzyme capable of cleaving the peptidoglycan of the spore cortex (20). Many foods of both plant and animal origin have endogenous lysozyme activity (20,23,28) and so may increase the recovery of heat-damaged spores. Recently, raw vegetable juice has been shown to increase the measured heat resistance of spores of nonproteolytic C. botulinum (28).…”

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confidence: 99%

Growth from Spores of NonproteolyticClostridium botulinumin Heat-Treated Vegetable Juice

Stringer

Haque

Peck

1999

Appl Environ Microbiol

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Unheated spores of nonproteolytic Clostridium botulinumwere able to lead to growth in sterile deoxygenated turnip, spring green, helda bean, broccoli, or potato juice, although the probability of growth was low and the time to growth was longer than the time to growth in culture media. With all five vegetable juices tested, the probability of growth increased when spores were inoculated into the juice and then heated for 2 min in a water bath at 80°C. The probability of growth was greater in bean or broccoli juice than in culture media following 10 min of heat treatment in these media. Growth was prevented by heat treatment of spores in vegetable juices or culture media at 80°C for 100 min. We show for the first time that adding heat-treated vegetable juice to culture media can increase the number of heat-damaged spores of C. botulinum that can lead to colony formation.

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Vegetable juice aids the recovery of heated spores of non-proteolytic Clostridium botulinum

Cited by 15 publications

References 17 publications

Carton sterilization by u.v.-C excimer laser light: recovery of Bacillus subtilis spores on vegetable extracts and food simulation matrices

Carton sterilization by u.v.-C excimer laser light: recovery of Bacillus subtilis spores on vegetable extracts and food simulation matrices

Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD

Growth from Spores of NonproteolyticClostridium botulinumin Heat-Treated Vegetable Juice

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