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  1. Growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres.

    Article - En anglais

    To determine the safety of a high moisture bakery product, packaged under modified atmospheres, challenge studies were done on English-style crumpets (water activity [aw] 0.990, pH 6.5) inoculated postbaking with Clostridium botulinum types A and proteolytic B spores (5 X 102 spores/g).

    Products were packaged either in air, in air with an Ageless FX200 oxygen absorbent, or in a CO2/N2 (60 : 40) gas mixture, stored at ambient temperature (25°C), and monitored for toxicity daily.

    All inoculated crumpets were toxic within 4 to 6 days and were organoleptically acceptable at the time of toxigenesis.

    Counts of C. botulinum increased to approximately 105 CFU/g at the time of toxicity.

    To determine the effect of baking on product safety, subsequent challenge studies were done on crumpets inoculated with 5 X 102 spores/g (baked weight basis) prior to baking.

    All crumpets were toxic after only 6 days, irrespective of packaging conditions, and toxigenesis again preceded spoilage.

    Temperature profile studies showed that the maximum internal temperature reached during baking was 97°C, and the total baking process was equivalent to 0.03 min at 121°C. The actual time to toxin production in both studies (4 to 6 days) correlated well with the predicted time (3.4 days) using the U.S. Department of Agriculture Pathogen Modeling Program (version 5.1) for proteolytic strains of C. botulinum. (...)

    Mots-clés Pascal : Mélange gaz, Pouvoir pathogène, Durée conservation, Clostridium botulinum, Clostridiaceae, Clostridiales, Bactérie, Produit cuisson, Atmosphère modifiée, Emballage, Toxine, Activité eau, Botulisme, Bactériose, Infection, Toxicité, Analyse sensorielle, Propriété organoleptique

    Mots-clés Pascal anglais : Gas mixture, Pathogenicity, Shelf life, Clostridium botulinum, Clostridiaceae, Clostridiales, Bacteria, Bakery product, Modified atmosphere, Packaging, Toxin, Water activity, Botulism, Bacteriosis, Infection, Toxicity, Sensory analysis, Organoleptic properties

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0337066

    Code Inist : 002A35B03. Création : 16/11/1999.