CHALLENGE STUDIES WITH CLOSTRIDIUM BOTULINUM TYPE E IN A VALUE-ADDED SURIMI PRODUCT STORED UNDER A MODIFIED ATMOSPHERE |
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| Authors: | ANDRÉ LYVER JAMES P SMITH FRANCES M NATTRESS JOHN W AUSTIN BURKE BLANCHFIELD |
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| Affiliation: | Department of Food Science &Agricultural Chemistry McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste. Anne de Bellevue Québec, Canada, H9X3V9;Lacombe Research Centre, Agriculture and Agri-Food Canada Lacombe, Alberta, Canada, T4L 1W1;Bureau of Microbial Hazards, Health Protection Branch Health Canada, Tunney's Pasture Ottawa, Ontario, Canada, K1A OL2 |
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| Abstract: | Challenge studies were carried out on raw, cooked, and sterilized surimi nuggets, inoculated with 104 spores/g of C. botulinum type E spores. All products were packaged in air and air with an Ageless SS oxygen absorbent and stored at 4, 12 and 25C. Toxin was not detected in any raw product throughout storage (28 days). The absence of toxigenesis was attributed to the low pH (4.1–4.3) due mainly to the growth of lactic acid bacteria (107CFU/g). Toxin was also not detected in any cooked product after 28 days. Product pH did not decrease as previously (due to the absence of LAB), but counts of C. botulinum still decreased throughout storage.
In sterile nuggets , C. botulinum counts increased to 106 cfu/g at both 12 and 25C, respectively, by 28 days. Lactic acid bacteria and Bacillus spp. were not detected throughout the 28 days storage period. Toxin was detected by days 28 and 14 at 12 and 25C, respectively, and toxigenesis preceded spoilage. The absence of toxin in cooked nuggets was attributed to the anti-botulinal role by Bacillus species, the predominant spoilage bacteria in cooked nuggets. |
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