Share

Nonproteolyic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.

Author(s) : LAWLOR K. A., PIERSON M. D., HACKNEY C. R., et al.

Type of article: Article

Summary

The ability of nonproteolytic Clostridium botulinum type B spores to grow and produce toxin in cooked, uncured turkey packaged under modified atmospheres was investigated at refrigeration and mild to moderate abuse temperatures. Cook-in-bag turkey breast was surface-inoculated with nonproteolytic C. botulinum type B spores, packaged in O2-impermeable bags under two modified atmospheres (100% N2 and 30% CO2:70% N2), and stored at 4, 10 and 15 °C. Samples were analysed for botulinal toxin and indigenous microorganisms, as well as subjected to sensory evaluation, on days 0, 7, 14, 28, 42, and 60. Nonproteolytic C. botulinum type B grew and produced toxin in all temperature and modified atmosphere combinations. At 15 °C, toxin was detected by day 7, independent of packaging atmosphere. At 10 °C, toxin was detected by day 14, also independent of packaging atmosphere. At refrigeration temperature (4 °C), toxin was detected by day 14 in product packaged under 100% N2 and by day 28 in product packaged under 30% CO2:70% N2. Reduced storage temperature significantly delayed toxin production and extended the period of sensory acceptability of cooked turkey, but even strict refrigeration did not prevent growth and toxigenesis by nonproteolytic C. botulinum.

Details

  • Original title: Nonproteolyic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.
  • Record ID : 2001-2321
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 11
  • Publication date: 2000/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing