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Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta.

Author(s) : DEL TORRE M., STECCHINI M. L., PECK M. W.

Type of article: Article

Summary

Four types of tortelli were inoculated with a suspension of heat-shocked spores to give an initial concentration of approximately 1000 spores per piece. Samples were incubated at both 12 and 20 deg C for up to 50 days and examined at selected time intervals for the presence of toxin by an ELISA and the mouse test. Toxin was not detected in any tortelli stored at 12 deg C. When storage was at 20 deg C, toxin was detected in the salmon-filled tortelli at day 30, in the meat and ricotta-spinach tortelli at day 50, but not in the artichoke-filled tortelli at day 50.

Details

  • Original title: Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta.
  • Record ID : 1999-2394
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 8
  • Publication date: 1998/08
  • Document available for consultation in the library of the IIR headquarters only.

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