Gas chromatographic detection of D-(-)-2,3-butanediol and butyric acid produced by sporeformers in cream-style corn and canned beef noodle soup: collaborative study.
A gas chromatographic method that identifies sporeformers as the cause of spoilage in swollen cans of low-acid foods was collaboratively studied in 2 stages. Two organic compounds produced by sporeformers, D-(-)-2,3-butanediol and butyric acid, are measured in the upper phase after centrifugation of the liquid portion of the can contents. Each sample is assayed on 2 packed columns designed for the assay of aqueous solutions of volatile fatty acids, using flame ionization detectors. For study 1, 16 duplicate inoculated cans of cream-style corn and beef noodle soup were sent to 9 collaborators. For study 2, 7 collaborators received 11 duplicate inoculated cans of the 2 foods. Duplicate uninoculated cans of each food served as negative controls. The inocula were 6 sporeforming organisms (4 Clostridium and 2 gas-forming Bacillus species) and 2 nonsporeformers. After the deletion of marginal samples, the percentages of correctly identified sporeformers and nonsporeformers in beef noodle soup were 83 (110/132) and 90 (54/60), respectively; corresponding percentages for cream-style corn were 80 (98/123) and 100 (35/35). The method has been adopted official first action.
D000818:Animals; D001419:Bacteria / Q000378:metabolism*; D018407:Bacterial Physiological Phenomena; D002072:Butylene Glycols / Q000032:analysis*; D002087:Butyrates / Q000032:analysis*; D020148:Butyric Acid; D002417:Cattle; D002849:Chromatography, Gas; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D013171:Spores, Bacterial / Q000378:metabolism; D003313:Zea mays / Q000032:analysis*
D002072:Butylene Glycols; D002087:Butyrates; D020148:Butyric Acid; C026978:2,3-butylene glycol