Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014 |
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| Authors: | G.E. Skinner H.M. Solomon G.A. Fingerhut |
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| Affiliation: | Author Skinner is with the U.S. Food &Drug Administration, Division of Food Processing &Packaging, Food Process Hazard Analysis Branch / National Center for Food Safety &Technology, Summit-Argo, IL, 60501.;Author Solomon is with the U.S. Food &Drug Administration, 200 C St., SW, Washington, DC 20204.;Author Fingerhut is with the National Center for Food Safety &Technology / IIT, Summit- Argo, IL 60501. |
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| Abstract: | The ability of Lactobacillus plantarum ATCC 8014 to inhibit Clostridium botulinum toxin production in pea soup was investigated. Soup containing C. botulinum spores (103/g) with and without L. plantarum (106/g) were evaluated. Soup containing only type A spores was toxic on days 1 and 2 when incubated at 35°C and 25°C, respectively. Soup containing only proteolytic type B spores was toxic on days 2 and 5 at 35°C and 25°C, respectively. Soup containing only type E spores was toxic at 25°C, 15°C, and 5°C in 7, 7, and 63 days respectively. No toxin was found in soup containing C. botulinum spores plus L. plantarum at any temperature studied. |
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| Keywords: | biocontrol Clostridium botulinum storage stability refrigerated food Lactobacillus plantarum pea soup |
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