Effect of ethanol vapor on growth and toxin production by Clostridium botulinum in a high moisture bakery product

To determine the effect of ethanol vapor on toxin production by Clostridium botulinum, studies were done in English style crumpets (a(w) 8.990, pH 65) challenged with 500 spores/g C. botulinum types A and proteolytic B and packaged in high gas barrier bags [ethanol transmission rate (ETR) 0.21 g/m(2)/day @ 25C]. Crumpets were packaged in air with either commercially available ethanol vapor generators (Ethicap((R)) 2, 4 or 6G) or cotton wool pads saturated with 2, 4 or 6 g of 95% food grade ethanol and stored at 25C. Toxin was detected in all inoculated control crumpets (0% ethanol) after 5 days at ambient temperature (25C). Ethicap((R)) 2G delayed toxicity for 10 days while complete inhibition (>21 days) was observed in all crumpets packaged with 4 or dG Ethicap((R)) or with 2, 4 or 6 g of ethanol per pad. However, all crumpets were overtly spoiled by this time. Both headspace ethanol and absorption of ethanol by crumpets increased as a function of Ethicap((R)) size/weight of ethanol. Based on these preliminary studies, ethanol vapor would appear to be an effective additional barrier to control the growth and toxin production by C. botulinum in high moisture bakery products and ensure the safety of these products at ambient temperature.