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Dinde cuite sous atmosphère modifiée : production de toxines par le Clostridium botulinum non protéolytique.

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

Auteurs : LAWLOR K. A., PIERSON M. D., HACKNEY C. R., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Nonproteolyic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.
  • Identifiant de la fiche : 2001-2321
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 11
  • Date d'édition : 11/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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