Antibotulinal activity of process cheese ingredients.
Ingredients used in the manufacture of reduced-fat process cheese products were screened for their ability to inhibit growth of Clostridium botulinum serotypes A and B in media. Reinforced clostridial medium (RCM) supplemented with 0, 0.5, 1, 2, 3, 5, or 10% (wt/vol) of various ingredients, including a carbohydrate-based fat replacer, an enzyme-modified cheese (EMC) derived from a Blue cheese, sweet whey, modified whey protein, or whey protein concentrate, did not inhibit botulinal growth and toxin production when stored at 30 degrees C for 1 week. In contrast, RCM supplemented with 10% soy-based flavor enhancer, 10% Parmesan EMC, or 5 or 10% Cheddar EMC inhibited botulinal toxin production in media for at least 6 weeks of storage at 30 degrees C. Subsequent trials revealed that the antibotulinal effect varied significantly among 13 lots of EMC and that the antimicrobial effect was not correlated with the pH or water activity of the EMC.
Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA. kglass@wisc.edu
Kathleen A
KA
Glass
Eric A
EA
Johnson
D001905:Botulinum Toxins; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D003014:Clostridium botulinum / Q000254:growth & development* / Q000378:metabolism; D004041:Dietary Fats / Q000032:analysis*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D013696:Temperature; D013997:Time Factors
D004041:Dietary Fats; D001905:Botulinum Toxins