Premium
Inhibition of Clostridium botulinurn Type E in Model Acidified Food Systems
Author(s) -
POST LAURIE S.,
AMOROSO TERRY L.,
SOLBERG MYRON
Publication year - 1985
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.1365-2621.1985.tb12990.x
Subject(s) - shrimp , food science , citric acid , clostridium botulinum , incubation , chemistry , inoculation , acetic acid , incubation period , biology , toxin , biochemistry , ecology , horticulture
The potential for growth and toxigenesis of a mixture of three strains of C. botulinum type E in model food systems at pH levels of 4.600 and 4.200 was investigated. Whole shrimp, shrimp puree, tomato puree, and tomato and shrimp puree were acidified to pH levels of 4.200 and 4.600 with acetic or citric acid. Inoculated and uninoculated control samples were tested during 8 wk incubation at 26°C. No significant C. botulinum growth or toxigenesis was detected in the food systems over the 8 wk test period and the pH of the various foods remained generally constant. This investigation affirms the safety of the generally accepted inhibitory pH level of 4.6 in the food systems studied.