Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ products

Betts, Gail; Gaze, J.E.

doi:10.1016/0956-7135(95)91455-t

Cited by 36 publications

(24 citation statements)

References 22 publications

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“…This was similar to the findings of Brown et al (1991) only a slight increase of non-proteolytic C. botulinum type B1 was observed in the first week and then a decrease in the following two weeks in sous vide cod at 5 and 8°C. However, non-proteolytic strains can produce toxin at 3.3-4.4°C in broth, beef stew and crab meat (Betts & Gaze, 1995). The slow/no growth observed in this study does not indicate that the toxin was not produced (Brown et al, 1991).…”

Section: Growth Of Clostridium Botulinumcontrasting

confidence: 42%

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Co-incubation of Clostridium botulinum with protective cultures

Rodgers

Kailasapathy

Cox

et al. 2004

Food Research International

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Section: Growth Of Clostridium Botulinumcontrasting

confidence: 42%

“…In practical applications the PCs are not likely to 'protect' refrigerated foods at temperatures of 5°C and lower. However, the long 'time-to-toxin' periods such as 30-129 days (Betts & Gaze, 1995) would significantly reduce such a risk in the first place.…”

Section: Inhibition Of Clostridium Botulinummentioning

confidence: 97%

Co-incubation of Clostridium botulinum with protective cultures

Rodgers

Kailasapathy

Cox

et al. 2004

Food Research International

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“…At 121°C values have ranged between 0.1 to 0.2 min. (Adam and Moss, 1995c;Betts and Gaze, 1995;Blackburn and McClure, 2001;Gaze and Brown, 1988). No reports have been found where C. botulinum has been associated eggs but this possibility exists.…”

Section: Erysipelothrix Rhusiopathiae -Erysipelasmentioning

confidence: 99%

“…C. botulinum spores may show D 121 -values as high as 0.2 min in a moist heat treatment (Betts and Gaze, 1995;Blackburn and McClure, 2001;Brown, 2000;Gaze and Brown, 1988). Therefore, a 12-log reduction would be reached after a treatment at 121 °C for approximately 2.4 min, and a Fc value of 3, which indicates a 3 minute heating at 121.1 °C (or an equivalent temperature/time combination), incorporates a margin of safety, if the heating method is represented by a moist heat treatment.…”

Section: Treatment To a Minimum Fc Value Ofmentioning

confidence: 99%

Scientific Opinion on Hatchery Waste as animal by‐products

Andréoletti¹,

Budka²,

Bunčić³

et al. 2011

EFS2

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The risk posed by the possible use of dead-in-shell chicks for the production of processed petfood was assessed. According to current legislation two processing methods were considered i) treatment to a minimum Fc value of 3; and ii) treatment of at least 90°C throughout the substance of the final product. A list of the possible pathogens potentially present in the material to be treated was compiled and the available literature data was used to assess the ability of the processing methods to inactivate the most resistant pathogens identified. The processing methods were assessed assuming that the heat treatments would be performed in a moist environment. Spores of Clostridium botulinum were identified as the most resistant hazard potentially present in the material to be processed. Circovirus and parvovirus, and Enterococcus faecium were considered respectively as the most resistant viruses and non-sporulating bacterium to heat treatment. Moreover, depending on storage conditions, the generation of bacterial toxins could be possible. Consequently, the processing methods considered were assessed against their ability to inactivate those hazards. The risk related to the use of dead-in-shell chicks, submitted to a conventional heat treatment to a minimum Fc value of 3 in a moist environment, for the production of canned petfood was considered negligible. No indication is given in the current regulation on the processing time and heating method needed for the treatment at 90°C throughout the substance of the final product. A treatment lasting 18 seconds can assure a rapid destruction of the non-sporeforming bacteria identified as hazards. However, this treatment is not able to inactivate other relevant hazards such as bacterial spores, thermoresistant viruses and some toxins. The final risk posed by the agents that may survive this treatment additionally depends on several factors and cannot be considered to be negligible.

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“…For the 6 order of magnitude endospore reduction of psychrophylic (growing at and above +3.0 °C), non-proteolytic Clostridium botulinum serotypes 2' at 90 °C or equivalent heat treatment is necessary (HARMONY PROJECT, 1999). Clostridium botulinum thermal deactivation in sous-vide products was already studied by BETTS and GAZE (1995).…”

mentioning

confidence: 99%

Heat Resistance of Human Pathogens in Sous-Vide Products Studied in Model Nutrition Media

Vajda¹,

Halbritter²,

Szűcs³

et al. 2016

Acta Alimentaria

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Sous-vide (French for ʽunder vacuum') is a professional cooking method, by which, under oxygen-free conditions and precise temperature control, not only cooking but preservation is achieved. During the process the food matrix is vacuum-packed and undergoes a mild heat treatment, thus achieving an enhanced nutrition value and a better organoleptic character. Due to the mild heat treatment (55 to 90 °C), the high water activity, and the slight acidity of raw materials, the microbial quality assurance is a great challenge even for professionals. The heat treatment does not assure the inactivation of pathogen spores. In our experiments we used Clostridium perfringens representing the spore-forming pathogens, and Salmonella Enteritidis as a the food-borne infection bacterium. Effects of various temperatures were measured in normal and sous-vide type vacuum packaging. Higher thermal death rate in vacuum packaging was demonstrated for Salmonella Enteritidis and Clostridium perfringens.

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Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ products

Cited by 36 publications

References 22 publications

Co-incubation of Clostridium botulinum with protective cultures

Co-incubation of Clostridium botulinum with protective cultures

Scientific Opinion on Hatchery Waste as animal by‐products

Heat Resistance of Human Pathogens in Sous-Vide Products Studied in Model Nutrition Media

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