Skip to main content

Inability of Pediococcus pentosaceus to Inhibit Clostridium botulinum in sous vide Beef With Gravy at 4 and 10°c

Buy Article:

$37.00 plus tax (Refund Policy)


The ability of Pediococcus pentosaceus to inhibit Clostridium botulinum toxigenesis in minimally heat-treated, vacuum-packaged sous vide -type beef with gravy was investigated. The bacteriocinogenic strain P. pentosaceus ATCC 43200 and the nonbacteriocinogenic strain P. pentosaceus 43NP 1 were coinoculated with proteolytic and nonproteolytic C. botulinum types A and B spores into minimally processed meat with gravy. Toxin was present in samples inoculated with C. botulinum alone by day 31 at 4°C and by day 6 at 10°C. When coinoculated with C. botulinum, neither strain of Pediococcus was capable of significantly delaying the appearance of toxin. Although an enzyme-linked immunosorbent assay method for botulinal toxin was useful for screening toxin-positive samples, a high proportion of false negatives was revealed by confirmatory mouse bioassays. This research confirms that, if botulinal spores are present, sous vide beef does present a botulinal hazard, even when kept under adequate refrigeration.

Document Type: Research Article

Affiliations: Department of Food Science, New Jersey Agricultural Experiment Station, Cook College, Rutgers - the State University, New Brunswick, New Jersey 08903

Publication date: February 1, 1994

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • Ingenta Connect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more