Co-incubation of Clostridium botulinum with protective cultures

Rodgers, S., Kailasapathy, K., Cox, J. and Peris, P. (2004) Co-incubation of Clostridium botulinum with protective cultures Food Research International, 37. pp. 659-666. ISSN 0963-9969

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Potential neurotoxin production by psychrotrophic clostridium botulinum is the significant food safety risk in refrigerated foods of extended durability. Protective cultures (PC), nisin-producing Lactococcus lactis (6.3 x 10(5) cfu/ml) and pediocin A-producing Pediococcus pentosaceus (10(7) cfu/ml). were co-incubated with C. botulinum type B (6.2 x 10(2) cfu/ml) in tryptose, peptone, glucose and yeast extract broth for 31 days at 5 Degrees Celsius, 14 days at 10 degrees celsius and for 10 days at 15 degrees celsius. Bacterial populations, PH, botulinal toxin and bacteriocin production were measured. At 5 degrees celsius, the populations of all species did not change during the incubation. At 10 and 15 degrees celsius, the PCs increased by 1-3 log. At 15 degrees celsius, C botulinum increased by 1.5-3 log and was not inhibited by the PCs. At 10 degrees celsius, this pathogen was not detected after 10 days of co-incubation. The reduction in C, botulinum population coincided with the nisin level produced by L. Lactis exceeding 100 IU/ml, but it was not rapid enough to prevent botulinal toxin formation.

Item Type: Journal article
Subjects: D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
DOI (a stable link to the resource): 10.1016/j.foodres.2004.02.2007
Faculties: Brighton Business School
Faculty of Education and Sport > School of Service Management
Depositing User: Mrs Mercedita Hoare
Date Deposited: 17 Dec 2007
Last Modified: 13 Apr 2015 13:24

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