CHALLENGE STUDIES WITH PROTEOLYTIC CLOSTRIDIUM BOTULINUM IN YEAST AND CHEMICALLY LEAVENED CRUMPETS PACKAGED UNDER MODIFIED ATMOSPHERES |
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| Authors: | DAPHNE PHILLIPS DAIFAS JAMES P. SMITH BURKE BLANCHFIELD BRIGITTE CADIEUX GREG SANDERS JOHN W. AUSTIN |
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| Affiliation: | Department of Food Science and Agricultural Chemistry McGill University, Macdonald Campus 21,111 Lakeshore Road Ste. Anne de Bellevue, Quebec, Canada H9X 3V9;Bureau of Microbial Hazards Food Directorate Health Products and Food Branch Health Canada Ottawa, Ontario, Canada K1A OL2 |
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| Abstract: | Challenge studies were done with proteolytic Clostridium botulinum (103 spores/g) in yeast-and chemical-leavened crumpets (50-g) packaged in air with an ethanol vapor (2-G Ethicap®) generator or in 100% CO2 and stored at ambient temperature (25C) for 30 days. Neurotoxin was detected in all gas- (CO2) packaged crumpets after 5 days regardless of the method of leavening. While neurotoxin was delayed for 10 days in chemical-leavened Ethicap®-packaged crumpets, it was not detected in any similarly packaged yeast-leavened crumpets throughout storage. This inhibition of growth and neurotoxin production by C. botulinum was attributed to the production of ethanol by Saccharomyces cerevisiae in the yeast leavened crumpets, in conjunction with the ethanol vapor generated by the Ethicap® sachets (2-G), to levels to inhibitory to the growth of C. botulinum (>2.8% v/v). Subsequent challenge studies in sterile crumpets inoculated with either C. botulinum (103 spores/g) or a co-inoculum of C. botulinum (103 spores/g) and S. cerevisiae (105 CFU/g) confirmed the significant role (p<0.001) of S. cerevisiae in enhancing the antibotulinal efficacy of ethanol vapor. These studies showed that the method of crumpet leavening could have a profound effect on the growth of and neurotoxin production by C. botulinum in crumpets packaged under modified atmospheres. |
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