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Qualité microbiologique et production de toxine botulinique dans les brocolis, carottes et haricots verts.

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

Auteurs : HAO Y. Y., BRACKETT R. E., BEUCHAT L. R., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Microbiological quality and production of Botulinal toxin in film-packaged broccoli, carrots, and green beans.
  • Identifiant de la fiche : 2000-0792
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 62 - n. 5
  • Date d'édition : 05/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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