A Discussion of the Literature on Botulism in Relation to Acid Foods

Ingram, M.; Robinson, R. H. M.

doi:10.1111/j.1365-2672.1951.tb01995.x

Cited by 30 publications

(6 citation statements)

References 24 publications

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“…(1978) stated that it would be more advantageous from a microbial destruction standpoint to have cured meat in the pH range of 5.5-6.0. However, at this pH the C. botulinum spores can still survive (Ingram and Robinson 1951). The incorporation of salt, nitrite and/or the appropriate heat processing is therefore needed to provide the requisite safety of the finished product.…”

Section: Resultsmentioning

confidence: 99%

Effects of Initial Nitrite Level, Heating and Storage on Residual Nitrite and Spoilage of Canned Ham Roll

Jantawat

Runglerdkriangkrai

Thunpithayakul

et al. 1993

Journal of Food Quality

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Canned ham rolls with initial nitrite levels of 0, 125, 200, 300 and 400 mg/kg were processed to an Fo of 1.07 and 1.49 and stored for 8 months. Ham rolls before processing contained 105-107 cfu/g total bacteria and less than 3 MPN/g of putrefactive anaerobic bacterial spores. The initial nitrite level, the storage time and the heat treatment signijcantly affected residual nitrite in the product. Samples stored for 1 and 3 duys had significantly higher residual nitrite levels than those stored for 6-31 days. Samples processed with 0, 125 and 200 mg/kg nitrites contained signijicantlv lowered residual nitrite levels than those formulated with 300 and 400 mg/kg nitrite. Samples heated to an Fo of 1.07 contained less residual nitrite (P < 0.05) than those heated to Fo 1.49. No swelled cans were observed afrer 8 months of storuge and the nitrosamine levels detected in the samples were lower than the safe5 limit proposed by Pneussman (1974).

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Section: Resultsmentioning

confidence: 99%

Effects of Initial Nitrite Level, Heating and Storage on Residual Nitrite and Spoilage of Canned Ham Roll

Jantawat

Runglerdkriangkrai

Thunpithayakul

et al. 1993

Journal of Food Quality

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“…These species cluster into six groups defined by their metabolic and physiological traits (Collins and East, 1998; Rossetto et al, 2014). Group I (proteolytic) C. botulinum strains are particularly important to the food industry, as they produce endospores of high heat resistance that may survive inadequate thermal processing strategies and result in food spoilage and foodborne botulism (Townsend et al, 1938; Gross et al, 1946; Ingram and Robinson, 1951; Stumbo et al, 1975; Rossetto et al, 2014). Clostridium sporogenes is closely related to C. botulinum group I strains, but differs in two characteristic respects: it lacks the BoNT toxin genes and it produces spores with even higher heat resistance (Nakamura et al, 1977; Bull et al, 2009; Brown et al, 2012; Diao et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Genetic Characterization of the Exceptionally High Heat Resistance of the Non-toxic Surrogate Clostridium sporogenes PA 3679

et al. 2017

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Clostridium sporogenes PA 3679 is a non-toxic endospore former that is widely used as a surrogate for Clostridium botulinum by the food processing industry to validate thermal processing strategies. PA 3679 produces spores of exceptionally high heat resistance without botulinum neurotoxins, permitting the use of PA 3679 in inoculated pack studies while ensuring the safety of food processing facilities. To identify genes associated with this heat resistance, the genomes of C. sporogenes PA 3679 isolates were compared to several other C. sporogenes strains. The most significant difference was the acquisition of a second spoVA operon, spoVA2, which is responsible for transport of dipicolinic acid into the spore core during sporulation. Interestingly, spoVA2 was also found in some C. botulinum species which phylogenetically cluster with PA 3679. Most other C. sporogenes strains examined both lack the spoVA2 locus and are phylogenetically distant within the group I Clostridium, adding to the understanding that C. sporogenes are dispersed C. botulinum strains which lack toxin genes. C. sporogenes strains are thus a very eclectic group, and few strains possess the characteristic heat resistance of PA 3679.

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“…There is evidence from a substantial body of research that the minimum pH for growth is in the range 4 6 -4 8 . This is supported by work carried out using laboratory media (Ingram and Robinson 1951) and food products (Townsend et al 1954), and also by the excellent safety record of acid foods. Examples of the minimum pH values allowing toxin production in canned foods are shown in Table 4.…”

Section: Effect Of Phmentioning

confidence: 83%