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USE OF PRESERVATIVES TO DELAY TOXIN FORMATION BY CLOSTRIDIUM BOTULINUM (TYPE B, STRAIN OKRA) IN VACUUM-PACKED, COOKED POTATOES.

Author(s) : NOTERMANS S., DUFRENNE J., KEYBETS M. J. H.

Type of article: Article

Summary

STORAGE AT TEMPERATURES BELOW 277 K (4 DEG C) PREVENTS GROWTH AND TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN VACUUM-PACKED, COOKED POTATOES. THE USE OF PRESERVATIVES AS AN ADDITIONAL, BUILT-IN SAFETY FACTOR HAS BEEN INVESTIGATED. DIPPING POTATOES IN A SOLUTION OF ASCORBIC AND CITRIC ACID BEFORE VACUUM-PACKING AND COOKING: 368 K (95 DEG C) FOR 50 MIN INHIBITED GROWTH AND TOXIN PRODUCTION BY PROTEOLYTIC C. BOTULINUM TYPE B AT AN INCUBATION TEMPERATURE OF 288 K (15 DEG C) FOR 70 D AND AT 293 K (20 DEG C) FOR AT LEAST 14 D. THIS PRESERVATIVE TREATMENT ALSO RESULTED IN AN ORGANOLEPTICALLY ACCEPTABLE PRODUCT WITH A PROLONGED SHELF LIFE.

Details

  • Original title: USE OF PRESERVATIVES TO DELAY TOXIN FORMATION BY CLOSTRIDIUM BOTULINUM (TYPE B, STRAIN OKRA) IN VACUUM-PACKED, COOKED POTATOES.
  • Record ID : 1986-1066
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 10
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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