Rodgers, S. (2002) Survival of Clostridium botulinum in hot-fill meals Food Service Technology, 2 (2). pp. 69-79. ISSN 1471-5732Full text not available from this repository.
Sous-vide technology poses a risk of botulism. Twenty-six catering and retail cook-chill meals were challenged with non-proteolytic Clostridium botulinum (10(3) spores/g) and incubated for 10 days at 10 degrees celsius. C. botulinum populations were enumerated on salicin tryptic soy agar and background microflora - on plate count agar. Botulinal toxin was detected using the enzyme-linked immunosassay. Only ten of the products supported the active growth of this pathogen. C. botulinum populations were static in another ten products which had a low PH except for two vegetable-based soups. In the remaining six products, C. botulinum populations reduced to undetectable levels. Although the predictive models described the general growth pattern of C. botulinum in the products supporting the active growth and the products with low PH values, they did not predict the spontaneous decline of this pathogen and the static populations in high PH vegetable soups.
|Item Type:||Journal article|
|Uncontrolled Keywords:||sous-vide; hot-fill; C. botulinum; predictive models|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|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:||09 May 2014 11:34|
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