Radiation Sterilization of Food.

Schmidt, C. F.; Nank, W. K.; Lechowich, R. V.

doi:10.1111/j.1365-2621.1962.tb00062.x

Cited by 56 publications

(4 citation statements)

References 14 publications

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“…C. botulinum type F was obtained from the Communicable Disease Center, Atlanta, Ga. Propagation of strainis. Trypticase peptone glucose (TPG) broth of Schmidt, Nank, and Lechowich (21), with 0.1%, in place of 0.2%, sodium thioglycolate, was used for propagation of all strains. Filtrates of the nontoxic organisms were prepared from 16-hr broth cultures, and tested for activity in TPG.…”

Section: Methodsmentioning

confidence: 99%

Antagonistic Effect on Clostridium botulinum Type E by Organisms Resembling It

Kautter¹,

Harmon²,

Lynt³

et al. 1966

Applied Microbiology

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Antagonistic effect on Clostridium botulinum type E by organisms resembling it. Appl. Microbiol. 14:616-622. 1966. A bacteriocin-like substance, active against strains of Clostridium botulinum type E, is produced by certain nontoxic organisms whose biochemical properties and morphological characteristics are similar to type E. The substance, for which the name "boticin E" is proposed, is bacteriolytic for vegetative cells and bacteriostatic for spores of type E. Its spectrum of activity is somewhat strain-specific. Of the clostridial species tested, only C. botulinum type E and, to a lesser extent, C. perfringens and C. acetobutylicum, but not C. botulinum types A, B, or F, are sensitive. Irreversibly resistant variants originating from both vegetative cells and spores of certain strains were obtained. The active substance is heat-stable and dialyzable, and is not inactivated by chloroform but is digested by trypsin. Ethyl alcohol and acetone precipitates are fully active, whereas trichloroacetic acid precipitates are only partially active. Other nontoxic organisms producing similar antagonistic substances are discussed.

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Section: Methodsmentioning

confidence: 99%

Antagonistic Effect on Clostridium botulinum Type E by Organisms Resembling It

Kautter¹,

Harmon²,

Lynt³

et al. 1966

Applied Microbiology

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“…The most productive medium was determined by inoculating 103 or fewer type E spores into media containing 1 to 10 g of a dried mud sample known to be free of the organism. The beef heart infusion-cooked meat medium of Johannsen (6) usually gave toxin levels about 10-fold higher than those obtained in Trypticase-peptone-glucose (12), glucose-peptone-beef infusion-meat (3), proteose peptone-Trypticase (1), fish infusion 7, Reinforced Clostridial Medium (Consolidated Laboratories, Chicago Heights, Ill.), or Brain Heart Infusion (Difco).…”

Section: Resultsmentioning

confidence: 99%

Possible Origin of the High Incidence ofClostridium botulinumType E in an Inland Bay (Green Bay of Lake Michigan)

et al. 1968

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Bottom and shoreline sediments of Green Bay, northern Lake Michigan, and rivers of the Green Bay drainage basin, as well as soils of the surrounding land mass, were examined for Clostridiuim botulinum type E. Detection was based on identification of type E toxin in enrichment cultures and was influenced by many factors. Testing smaller amounts of sample in multiple cultures was more productive than examining large inocula in fewer cultures. Incubation at 30 C was unsatisfactory, but 14 days at 20 C or 7 days at 25 C gave good results. Mild heating (60 C for 30 min) of specimens reduced the incidence of positive findings. Freezing enrichment cultures prior to testing for toxicity eliminated many nonbotulinal toxic substances that killed mice. A control culture inoculated with type E spores was employed to show whether a specimen contained factors which could mask the presence of type E. Samples from 708 stations were tested in 2,446 cultures. Type E was found in nearly all underwater specimens of Green Bay and northern Lake Michigan but was present less frequently in samples taken along their shores. The incidence was still lower in the rivers emptying into Green Bay with the organism being rare on the shores of these rivers and in the soils of the land mass proper. Samples from the upper reaches of the rivers practically never contained type E. Runoff could deposit type E spores in Green Bay, but this is not considered to be the major factor in the high incidence of the organism. Multiplication in the bay itself is indicated.

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“…However, the toxin was produced at lower doses of NaCl, indicating that medium-dose gamma radiation treatment cannot compensate for NaCl reduction in meat products. Therefore, the risk of spore germination and toxigenesis persists when an insufficient irradiation dose is applied, especially when the product is not stored in the cold [ 86 , 95 , 96 , 97 , 98 ].…”

Section: Ionizing Radiations To Inactivate C Botulinummentioning

confidence: 99%

Physical Treatments to Control Clostridium botulinum Hazards in Food

Munir

Mtimet

Guillier³

et al. 2023

Foods

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Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3–5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.

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Radiation Sterilization of Food.

Cited by 56 publications

References 14 publications

Antagonistic Effect on Clostridium botulinum Type E by Organisms Resembling It

Antagonistic Effect on Clostridium botulinum Type E by Organisms Resembling It

Possible Origin of the High Incidence ofClostridium botulinumType E in an Inland Bay (Green Bay of Lake Michigan)

Physical Treatments to Control Clostridium botulinum Hazards in Food

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