Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta.
The ability of proteolytic Clostridium botulinum (types A, B, and F) to produce toxin in filled fresh Italian pasta (tortelli) packed under a modified atmosphere was investigated. Four types of tortelli (filled with artichoke, meat, ricotta-spinach, or salmon) were inoculated with a suspension of heat-shocked spores to give an initial concentration of approximately 10(3) spores per piece. Samples were incubated at both 12 and 20 degrees C for up to 50 days and examined at selected time intervals for the presence of toxin by an ELISA and the mouse test. Toxin was not detected in any tortelli stored at 12 degrees C. When storage was at 20 degrees C, toxin was detected in the salmon-filled tortelli at day 30, in the meat and ricotta-spinach tortelli at day 50, but not in the artichoke-filled tortelli at day 50.
Institute of Food Research, Norwich Laboratory, Colney, UK. (Del Torre)foodsci@dsa.uniud.it
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D000818:Animals; D001905:Botulinum Toxins / Q000096:biosynthesis*; D003014:Clostridium botulinum / Q000472:pathogenicity / Q000502:physiology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D051379:Mice; D013696:Temperature
D001905:Botulinum Toxins