Clostridium botulinum spores and toxin in mascarpone cheese and other milk products

被引：35

作者：

Franciosa, G ^{[1
]}

Pourshaban, M ^{[1
]}

Gianfranceschi, M ^{[1
]}

Gattuso, A ^{[1
]}

Fenicia, L ^{[1
]}

Ferrini, AM ^{[1
]}

Mannoni, V ^{[1
]}

De Luca, G ^{[1
]}

Aureli, P ^{[1
]}

机构：

[1] Ist Super Sanita, Food Microbiol Lab, I-00161 Rome, Italy

来源：

JOURNAL OF FOOD PROTECTION | 1999年 / 62卷 / 08期

关键词：

D O I：

10.4315/0362-028X-62.8.867

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A total of 1,017 mascarpone cheese samples, collected at retail, were analyzed for Clostridium botulinum spores and toxin, aerobic mesophilic spore counts, as well as pH, a(w) (water activity), and Eh (oxidation-reduction potential). In addition 260 samples from other dairy products were also analyzed for spores and botulinum toxin. Experiments were carried out on naturally and artificially contaminated mascarpone to investigate the influence of different temperature conditions on toxin production by C. botulinum. Three hundred and thirty-one samples (32.5%) of mascarpone were positive for botulinal spores, and 7 (0.8%) of the 878 samples produced at the plant involved in an outbreak of foodborne botulism also contained toxin type A. The chemical-physical parameters (pH, a(w), Eh) of all samples were compatible with C. botulinum growth and toxinogenesis. Of the other milk products, 2.7% were positive for C. botulinum spores. Growth and toxin formation occurred in naturally and experimentally contaminated mascarpone samples after 3 and 4 days of incubation at 28 degrees C, respectively.

引用

页码：867 / 871

页数：5

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