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Microbiological quality and production of Botulinal toxin in film-packaged broccoli, carrots, and green beans.

Author(s) : HAO Y. Y., BRACKETT R. E., BEUCHAT L. R., et al.

Type of article: Article

Summary

The production of toxin by a 10-strain mixture of proteolytic Clostridium botulinum in fresh produce packaged in polyethylene films with different oxygen permeability was determined. Broccoli florets, shredded carrots, and green beans inoculated with approximately 100 °C. botulinum spores per gram were placed in bags composed of four films with different oxygen transmission rates. Produces was stored at 4, 13, and 21 °C for up to 27 (broccoli) or 28 (carrots and green bean) days and analyzed periodically. At each sampling time, gas composition within the bags, pH of the produce, microbial populations and the presence or absence of botulinal toxin were determined. Packaging material affected the quality of vegetables, especially broccoli stored at 4 and 13 °C. Botulinal toxin was detected in few cases.

Details

  • Original title: Microbiological quality and production of Botulinal toxin in film-packaged broccoli, carrots, and green beans.
  • Record ID : 2000-0792
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 5
  • Publication date: 1999/05
  • Document available for consultation in the library of the IIR headquarters only.

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