Inability of Pediococcus pentosaceus to inhibit Clostridium botulinum in sous vide beef with gravy at 4 and 10 deg C.

Author(s) : CRANDALL A. D., WINKOWSKI K., MONTVILLE T. J.

Type of article: Article

Summary

The ability of Pediococcus pentosaceus to inhibit Clostridium botulinum toxigenesis in minimally heat-treated, vacuum-packaged sous vide-type beef with gravy was investigated. The bacteriocinogenic strain P. pentosaceus ATCC 43200 and the nonbacteriocinogenic strain P. pentosaceus 43NP1 were coinoculated with proteolytic and nonproteolytic C. botulinum types A and B spores into minimally processed meat with gravy. Toxin was present in samples inoculated with C. botulinum alone by day 31 at 4 deg C and by day 6 at 10 deg C. When coinoculated with C. botulinum, neither strain of Pediococcus was capable of significantly delaying the appearance of toxin.

Details

Original title: Inability of Pediococcus pentosaceus to inhibit Clostridium botulinum in sous vide beef with gravy at 4 and 10 deg C.
Record ID : 1994-3611
Languages: English
Source: Journal of Food Protection - vol. 57 - n. 2
Publication date: 1994/02
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products;
Precooked food
Keywords: Clostridium; Microbiology; Botulism; Vacuum; Meat; Chilling; Beef; Sauce; Ready to use; Precooked food; Packaging