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INHIBITION OF BOTULINUM TOXIN PRODUCTION BY PEDIOCOCCUS ACIDILACTICI IN TEMPERATURE ABUSED REFRIGERATED FOODS
Author(s) -
HUTTON M. T.,
CHEHAK P. A.,
HANLIN J. H.
Publication year - 1991
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1991.tb00057.x
Subject(s) - pediococcus acidilactici , food science , lactic acid , clostridium botulinum , chemistry , sucrose , starter , toxin , biochemistry , bacteria , biology , genetics , lactobacillus plantarum
The “Wisconsin process'’(a combination of lactic acid starter culture and sucrose) has previously been shown to be effective in preventing botulinum toxigenesis in reduced nitrite bacon. This technology has been applied to other low‐acid refrigerated foods which receive less than a 12D thermal process. A combination of Pediococcus acidilactici and dextrose was effective in preventing botulinum toxigenesis in chicken salad. When the chicken salad was temperature abused, the P. acidilactici catabolized available dextrose to lactic acid. Extracellular accumulation of the lactic acid caused a decrease in the pH of the product. Pathogen challenge tests verified that the rate and extent of lactic acid accumulation in the chicken salad during temperature abuse was sufficient to preclude botulinum toxigenesis. This technology has the potential to be of use in a variety of low‐acid refrigerated foods.