Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum – Effect of eight environmental factors

Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum – Evaluation and validation with MAP and smoked foods

“…The present study used a cocktail (Cb-mix) of four naturally nontoxigenic Clostridium spp. Isolates (H4, H20, H25, and H49) as previously described (Koukou et al, 2021). Growth rates of Cb-mix were previously shown to correspond to growth rates of 27 different isolates of toxin producing and non-proteolytic C. botulinum isolates (Koukou et al, 2021).…”

“…Guidelines request a fixed level of salt and the limited number of factors included in most models does not allow these models to predict how for example the inhibiting effect of salt can be replaced by other conditions. However, an extensive growth and growth boundary model for non-proteolytic C. botulinum was recently developed (Koukou et al, 2021). This model included the effect of temperature, NaCl/a w , pH, acetic, benzoic, citric, lactic and sorbic acids and their interactive effect and was successfully validated for vacuum packed (VP) seafood and poultry products.…”

“…This model included the effect of temperature, NaCl/a w , pH, acetic, benzoic, citric, lactic and sorbic acids and their interactive effect and was successfully validated for vacuum packed (VP) seafood and poultry products. Considering the large availability of fresh and/or smoked products in MAP, extending the applicability of the model of Koukou et al (2021) for MAP and smoked products would be very relevant.…”

“…The objective of the present study was to evaluate and validate a recently developed mathematical model (Koukou et al, 2021) to predict growth and TTT for non-proteolytic C. botulinum in MAP products and smoked seafood. Initially, a qPCR method for quantification of non-proteolytic C. botulinum was developed.…”

“…LAB had no significant effect on growth of C. botulinum and their effect was not included in the model to be evaluated. An available cardinal parameter growth and growth boundary model for non-proteolytic C. botulinum (Koukou et al, 2021; https://doi.org/10.1016/j.ijfoodmicro.2021.109162) was evaluated using a total of 822 time-to-toxin (TTT) formation data extracted from the scientific literature for seafood, poultry, vegetables and meat products. These data included smoked products and food stored in air, vacuum or modified atmosphere packaging (MAP) with added CO 2 .…”