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INFLUENCE OF THE INTRINSIC PROPERTIES OF FOOD ON THERMAL INACTTVATION OF SPORES OF NONPROTEOLYTIC CLOSTRIDIUM BOTULINUM : DEVELOPMENT OF A PREDICTIVE MODEL 1
Author(s) -
JUNEJA VIJAY K.,
MARMER BENNE S.,
PHILLIPS JOHN G.,
MILLER ARTHUR J.
Publication year - 1995
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.1745-4565.1995.tb00145.x
Subject(s) - spore , d value , clostridium botulinum , chemistry , sodium , pyrophosphate , food science , water activity , heat resistance , lysozyme , chromatography , microbiology and biotechnology , biochemistry , water content , materials science , organic chemistry , biology , geotechnical engineering , composite material , toxin , enzyme , engineering
The effects and interactions of heating temperature (70–90C), pH (5–6.5), sodium chloride (0–3%), and sodium pyrophosphate (0–0.3%) on the heat resistance of a six strain mixture of spores of nonproteolytic Clostridium botulinum type B and type E in turkey were examined. Thermal death times were determined in submerged vials heated using a water bath. Heated spores were recovered on Reinforced Clostridial Medium (RCM) supplemented with lysozyme (10 μg/ml). Decimal reduction times (D‐values) were calculated by fitting a survival model to the data with a curve fitting program. The D‐values were analyzed by second order response surface regression for temperature, pH, salt (sodium chloride) and sodium pyrophosphate levels. The four variables interacted to effect the inactivation of spores. Confidence intervals (95%) predicted heat resistance of spores in turkey. The data suggest that the effect of reduced pH in increasing the inactivation was more pronounced at high temperatures and may provide an adequate degree of protection from nonproteolytic C. botulinum spores in minimally processed foods, particularly if employed in conjunction with combinations of salt and sodium pyrophosphate.