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Caffeic Acid Activity Against Clostridium botulinum Spores
Author(s) -
BOWLES BOBBY L.,
MILLER ARTHUR J.
Publication year - 1994
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.1365-2621.1994.tb08154.x
Subject(s) - caffeic acid , clostridium botulinum , spore , food science , chemistry , spore germination , heat resistance , antimicrobial , germination , clostridiaceae , microbiology and biotechnology , biochemistry , biology , botany , antioxidant , toxin , materials science , organic chemistry , composite material
Caffeic acid (CA) is widely distributed among higher fruits and vegetables. While CA has antimicrobial activity, little information exists on its utility as a food additive. As such, CA was tested for activity against Clostridium botulinum spores. At 0.78 and 3.25 mM, CA inhibited germination for 6 and 24 hr, respectively, with >100 mM required to render spores nonviable. CA concentrations a 50mM reduced 80°C spore thermal resistance. Sporostatic activity was retained when tested in commercial meat broths, and 5.0 mM CA delayed toxigenesis. Caffeic acid has potential as a food additive to inhibit growth of C. botulinum , and reduce thermal processing requirements of heat sensitive foods.