Growth and formation of toxin by Clostridium botulinum in peeled, inoculated, vacuum-packed potatoes after a double pasteurization and storage at 25 degrees C.
A process that claims to use a double pasteurization to produce vacuum-packed potatoes for storage at ambient temperature has been evaluated. After the first pasteurization, potatoes are vacuum-packed and stored at 25 degrees-35 degrees C for up to 24 h, which is intended to allow germination of bacterial spores, and are then pasteurized again. When potatoes were inoculated with spores of Clostridium botulinum and subjected to this double-pasteurization process a high proportion of spores remained viable and resulted in growth and formation of toxin within 5-9 d at 25 degrees C. To provide an appropriate reduction in the risk o survival and growth of Cl. botulinum, peeled, vacuum-packed potatoes for storage at ambient temperature should be given a heat treatment equivalent to an F(0)3 process. If they are not given such a heat treatment they should be stored at a temperature below 4 degrees C.
Lund
B M
BM
Agricultural and Food Research Council Institute of Food Research, Norwich Laboratory, UK.
Graham
A F
AF
George
S M
SM
D001905:Botulinum Toxins / Q000096:biosynthesis*; D003014:Clostridium botulinum / Q000254:growth & development* / Q000378:metabolism; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D011198:Solanum tuberosum / Q000382:microbiology*; D013696:Temperature
D001905:Botulinum Toxins