Predictive model describing the effect of prolonged heating at 70 to 80 degrees C and incubation at refrigeration temperatures on growth and toxigenesis by nonproteolytic Clostridium botulinum

被引:31
作者
Fernandez, PS [1 ]
Peck, MW [1 ]
机构
[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND
关键词
predictive model; Clostridium botulinum; heat treatment; REPFEDs;
D O I
10.4315/0362-028X-60.9.1064
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
There is growing interest in the food industry in the use of long heat treatments in the range of 70 to 90 degrees C to produce minimally processed foods that have an extended shelf life at refrigeration temperatures. The risk of growth and toxin production by nonproteolytic Clostridium botulinum in these foods is of concern. The effect of heat treatments at 70, 75, 80, 85, and 90 degrees C combined with refrigerated storage for 90 days on growth from 10(6) spores of nonproteolytic C. botulinum (types B, E, and F) in an anaerobic meat medium was studied. The following heat treatments prevented growth and toxin production during 90 days provided that the storage temperature was-no higher than 12 degrees C: 75 degrees C for greater than or equal to 1,072 min, 80 degrees C for greater than or equal to 230 min, 85 degrees C for greater than or equal to 36 min, and 90 degrees C for greater than or equal to 10 min. Following heating at 70 degrees C for 2,545 min and storage at 12 degrees C, growth was first observed after 22 days. A factorial experimental design allowed a predictive model to be developed that described the incubation time required before the first sample showed growth as a function of heating temperature (70 to 80 degrees C), period of heat treatment (up to 2,545 min), and incubation temperature (5 to 25 degrees C). Predictions from the model provided a valid description of the data used to generate the model, and agreed with observations made previously.
引用
收藏
页码:1064 / 1071
页数:8
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