Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures
Abstract:The effects of high-pressure treatments at various temperature-time combinations on the inactivation of spores of Clostridium botulinum type A strains 62-A and BS-A in phosphate buffer (0.067 M, pH 7.0) and in a crabmeat blend were investigated. The log unit reduction of strain 62-A spores increased significantly as the processing pressure increased from 417 to 827 MPa (from 60,000 to 120,000 lb/in2) at 75°C. The reduction of BS-A and 62-A spores in either medium increased as processing temperatures increased from 60 to 75°C and processing times increased from 5 to 15 or 20 min at a maximum pressure of 827 MPa. Approximately 2- and 3-log reductions of BS-A and 62-A spores, respectively, in phosphate buffer were obtained at the maximum pressure-maximum temperature combination of 827 MPa and 75°C for a processing time of 20 min. Processing for 15 min at the maximum pressure-maximum temperature combination resulted in maximum reductions of 3.2 and 2.7 log units for BS-A and 62-A spores, respectively, in the crabmeat blend. Results obtained in this study indicate that the crabmeat blend did not protect BS-A and 62-A spores against inactivation by high-pressure processing.
Document Type: Research Article
Affiliations: 1: U.S. Food and Drug Administration, National Center for Food Safety and Technology, 6502 South Archer Road, Summit-Argo, Illinois 60501, USA 2: Food and Drug Administration, Division of Microbiological Studies, 200 C Street S.W., Washington, D.C. 20204, USA 3: Illinois Institute of Technology, National Center for Food Safety and Technology, 6502 South Archer Road, Summit-Argo, Illinois 60501, USA 4: Cryovac, Sealed Air Corp., P.O. Box 464, Duncan, South Carolina 29334, USA
Publication date: August 1, 2003
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