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Evaluation of the Botulism Hazard from Imitation Cheeses
Author(s) -
KAUTTER D. A.,
LYNT R. K.,
LILLY T.,
SOLOMON H. M.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15341.x
Subject(s) - botulism , toxin , food science , clostridium botulinum , imitation , spore , food poisoning , biology , microbiology and biotechnology , chemistry , neuroscience
Eleven imitation cheeses were studied for their ability to support growth and toxin production of Clostridium botulinum types A and B at 26°C. The a w of the cheeses ranged from 0.942–0.973 and the pH from 5.53–6.14. Spores of five type A and five type B strains were inoculated into approximately 50 sampless of each cheese. In 289 days only one type, an imitation mozzarella, became toxic. In two separate tests, 27 of 77 samples of imitation mozzarella contained toxin. The earliest toxic sample was noted in 26 days; however, the product was organoleptically unacceptable. Imitation cheese thus appears to pose no hazard from botulism, even under conditions of abuse.