INHIBITION OF BOTULINUM TOXIN PRODUCTION BYPEDIOCOCCUS ACIDILACTICIIN TEMPERATURE ABUSED REFRIGERATED FOODS
作者:
M. T. HUTTON,
P. A. CHEHAK,
J. H. HANLIN,
期刊:
Journal of Food Safety
(WILEY Available online 1991)
卷期:
Volume 11,
issue 4
页码: 255-267
ISSN:0149-6085
年代: 1991
DOI:10.1111/j.1745-4565.1991.tb00057.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe “Wisconsin process'’(a combination of lactic acid starter culture and sucrose) has previously been shown to be effective in preventing botulinum toxigenesis in reduced nitrite bacon. This technology has been applied to other low‐acid refrigerated foods which receive less than a 12D thermal process. A combination ofPediococcus acidilacticiand dextrose was effective in preventing botulinum toxigenesis in chicken salad. When the chicken salad was temperature abused, theP. acidilacticicatabolized available dextrose to lactic acid. Extracellular accumulation of the lactic acid caused a decrease in the pH of the product. Pathogen challenge tests verified that the rate and extent of lactic acid accumulation in the chicken salad during temperature abuse was sufficient to preclude botulinum toxigenesis. This technology has the potential to be of use in a variety of low‐acid refrigerate
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