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Packaging of Scallops with Sorbate: An Assessment of the Hazard from Clostridium botulinum
Author(s) -
FLETCHER G.C.,
MURRELL W.G.,
STATHAM J.A.,
STEWART B.J.,
BREMNER H.A.
Publication year - 1988
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.1365-2621.1988.tb07703.x
Subject(s) - clostridium botulinum , botulism , toxin , potassium sorbate , microbiology and biotechnology , food science , spore , chemistry , biology , sugar
Toxin production in shucked scallops by a mixture of 10 strains of Clostridium botulinum (types A, B, E, F) was studied using mouse bioassay. Scallops, with or without 0.1% potassium sorbate, were packaged in air‐permeable film or vacuum packaged in impermeable film. Two trials were done in which packages were inoculated with different spore levels and held at 4°, 10° and 27°C. Bacterial counts were made on various selective media. Only type A toxin was observed and this only in evacuated packages held at 27°C. Toxin developed more rapidly in the presence of sorbate. All packages in which toxin was recorded had offensive odors and were visibly spoiled. The potential hazard from botulism is discussed.