ShareVACUUM-PACKED COOKED POTATOES: TOXIN PRODUCTION BY -CLOSTRIDIUM BOTULINUM AND SHELF LIFE.
Author(s) : NOTERMANS S., DUFRENNE J., KEIJBETS M. J. H.
Type of article: Article
Summary
THE POTENTIAL RISK OF TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN VACUUM-PACKED AND SUBSEQUENTLY COOKED POTATOES 368K (95 DEG C) FOR 40 MIN WAS DETERMINED. SPORES OF BOTH PROTEOLYTIC AND NON-PROTEOLYTIC C. BOTULINUM SURVIVED THE COOKING PROCESS. AT 283, 288 AND 293 K (10,15 AND 20 DEG C), TOXIN PRODUCTION OCCURRED BEFORE THE PRODUCT WAS SPOILED. ONLYIF STORED AT TEMPERATURES BELOW 277 K (4 DEG C) CAN THE PRODUCT BE GUARANTEED TO HAVE NO POTENTIAL PUBLIC HEALTH RISK.
Details
- Original title: VACUUM-PACKED COOKED POTATOES: TOXIN PRODUCTION BY -CLOSTRIDIUM BOTULINUM AND SHELF LIFE.
- Record ID : 1982-0853
- Languages: English
- Source: Journal of Food Protection - vol. 44 - n. 8
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Vegetables - Keywords: Potato; Clostridium; Microbiology; Vacuum; Toxin; Chilling; Packaging; Cooking
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- Date : 1985
- Languages : English
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MICROBIAL DETERIORATION OF PEELED POTATOES, PAR...
- Author(s) : TAMMINGA S.
- Date : 1980
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 13 - n. 20
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PROBABILITY OF GROWTH AND TOXIN PRODUCTION BY N...
- Author(s) : LINDROTH S. E., GENIGEORGIS C. A.
- Date : 1986
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 3 - n. 3
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- Author(s) : FLETCHER G. C.
- Date : 1988
- Languages : English
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EFFECT OF HEAT TREATMENT AND SELECTED ANTIMICRO...
- Author(s) : PRABHU G. A., et al.
- Date : 1988
- Languages : English
- Source: Ital. J. Food Sci. - vol. 53 - n. 5
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