Co-incubation of clostridium botulinum with protective cultures

Svetlana Rodgers; Kasipathy Kailasapathy; Julian Cox; Paul Peiris

Co-incubation of clostridium botulinum with protective cultures

Svetlana Rodgers
, Kasipathy Kailasapathy
, Julian Cox
, Paul Peiris

Research output: Contribution to journal › Article

4 Citations (Scopus)

Abstract

Potential neurotoxin production by psychrotrophic Clostridium botulinum is the significant food safety risk in refrigerated foods of extended durability. Protective cultures (PC), nisin-producing Lactococcus lactis (6.3ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ ÃƒÆ’Ã†'Ãƒ"šÃ†'ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ¢â‚¬"ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ 10ÃƒÂ¢Ã‚ÂÃ‚Âµ cfu/ml) and pediocin A-producing Pediococcus pentosaceus (107 cfu/ml), were co-incubated with C. botulinum type B (6.2ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ ÃƒÆ’Ã†'Ãƒ"šÃ†'ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ¢â‚¬"ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ 10ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â² cfu/ml) in tryptose, peptone, glucose and yeast extract broth for 31 days at 5 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, 14 days at 10 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C and for 10 days at 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C. Bacterial populations, pH, botulinal toxin and bacteriocin production were measured. At 5 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, the populations of all species did not change during incubation. At 10 and 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, the PCs increased by 1ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“3log. At 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, C. botulinum increased by 1.5ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“3log and was not inhibited by the PCs. At 10 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, this pathogen was not detected after 10 days of co-incubation. The reduction in C. botulinum population coincided with the nisin level produced by L. lactis exceeding 100 IU/ml, but it was not rapid enough to prevent botulinal toxin formation.

Original language	English
Journal	Food Research International
Publication status	Published - 2004

Keywords

Clostridium botulinum
inhibition
protective cultures
refrigeration
sous vide

Cite this

@article{c05cb44f1fa941de88a33dca5eb531fc,

title = "Co-incubation of clostridium botulinum with protective cultures",

abstract = "Potential neurotoxin production by psychrotrophic Clostridium botulinum is the significant food safety risk in refrigerated foods of extended durability. Protective cultures (PC), nisin-producing Lactococcus lactis (6.3{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}†'{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{"}{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ 10{\~A}ƒ{\^A}¢{\~A}‚{\^A}{\~A}‚{\^A}µ cfu/ml) and pediocin A-producing Pediococcus pentosaceus (107 cfu/ml), were co-incubated with C. botulinum type B (6.2{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}†'{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{"}{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ 10{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}² cfu/ml) in tryptose, peptone, glucose and yeast extract broth for 31 days at 5 {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C, 14 days at 10 {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C and for 10 days at 15 {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C. Bacterial populations, pH, botulinal toxin and bacteriocin production were measured. At 5 {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C, the populations of all species did not change during incubation. At 10 and 15 {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C, the PCs increased by 1{\~A}ƒ{\^A}¢{\~A}¢{"}{\v s}{\^A}¬{\~A}¢{\^a}‚¬{\AA}{\textquotedblleft}3log. At 15 {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C, C. botulinum increased by 1.5{\~A}ƒ{\^A}¢{\~A}¢{"}{\v s}{\^A}¬{\~A}¢{\^a}‚¬{\AA}{\textquotedblleft}3log and was not inhibited by the PCs. At 10 {\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C, this pathogen was not detected after 10 days of co-incubation. The reduction in C. botulinum population coincided with the nisin level produced by L. lactis exceeding 100 IU/ml, but it was not rapid enough to prevent botulinal toxin formation.",

keywords = "Clostridium botulinum, inhibition, protective cultures, refrigeration, sous vide",

author = "Svetlana Rodgers and Kasipathy Kailasapathy and Julian Cox and Paul Peiris",

year = "2004",

language = "English",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Ltd.",

}

TY - JOUR

T1 - Co-incubation of clostridium botulinum with protective cultures

AU - Rodgers, Svetlana

AU - Kailasapathy, Kasipathy

AU - Cox, Julian

AU - Peiris, Paul

PY - 2004

Y1 - 2004

N2 - Potential neurotoxin production by psychrotrophic Clostridium botulinum is the significant food safety risk in refrigerated foods of extended durability. Protective cultures (PC), nisin-producing Lactococcus lactis (6.3ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ ÃƒÆ’Ã†'Ãƒ"šÃ†'ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ¢â‚¬"ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ 10ÃƒÂ¢Ã‚ÂÃ‚Âµ cfu/ml) and pediocin A-producing Pediococcus pentosaceus (107 cfu/ml), were co-incubated with C. botulinum type B (6.2ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ ÃƒÆ’Ã†'Ãƒ"šÃ†'ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ¢â‚¬"ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ 10ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â² cfu/ml) in tryptose, peptone, glucose and yeast extract broth for 31 days at 5 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, 14 days at 10 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C and for 10 days at 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C. Bacterial populations, pH, botulinal toxin and bacteriocin production were measured. At 5 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, the populations of all species did not change during incubation. At 10 and 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, the PCs increased by 1ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“3log. At 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, C. botulinum increased by 1.5ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“3log and was not inhibited by the PCs. At 10 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, this pathogen was not detected after 10 days of co-incubation. The reduction in C. botulinum population coincided with the nisin level produced by L. lactis exceeding 100 IU/ml, but it was not rapid enough to prevent botulinal toxin formation.

AB - Potential neurotoxin production by psychrotrophic Clostridium botulinum is the significant food safety risk in refrigerated foods of extended durability. Protective cultures (PC), nisin-producing Lactococcus lactis (6.3ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ ÃƒÆ’Ã†'Ãƒ"šÃ†'ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ¢â‚¬"ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ 10ÃƒÂ¢Ã‚ÂÃ‚Âµ cfu/ml) and pediocin A-producing Pediococcus pentosaceus (107 cfu/ml), were co-incubated with C. botulinum type B (6.2ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ ÃƒÆ’Ã†'Ãƒ"šÃ†'ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ¢â‚¬"ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ 10ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â² cfu/ml) in tryptose, peptone, glucose and yeast extract broth for 31 days at 5 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, 14 days at 10 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C and for 10 days at 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C. Bacterial populations, pH, botulinal toxin and bacteriocin production were measured. At 5 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, the populations of all species did not change during incubation. At 10 and 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, the PCs increased by 1ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“3log. At 15 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, C. botulinum increased by 1.5ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“3log and was not inhibited by the PCs. At 10 ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C, this pathogen was not detected after 10 days of co-incubation. The reduction in C. botulinum population coincided with the nisin level produced by L. lactis exceeding 100 IU/ml, but it was not rapid enough to prevent botulinal toxin formation.

KW - Clostridium botulinum

KW - inhibition

KW - protective cultures

KW - refrigeration

KW - sous vide

UR - http://handle.uws.edu.au:8081/1959.7/34123

M3 - Article

SN - 0963-9969

JO - Food Research International

JF - Food Research International

ER -

Co-incubation of clostridium botulinum with protective cultures

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