title: The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products.
abstract: The major objective of this study was to determine the influence of the initial headspace and dissolved O(2) level and vacuum packaging on growth and diarrhoeal enterotoxin production by Bacillus weihenstephanensis on potato based ready-to-eat food products. In general, the lower the initial headspace or dissolved O(2) level the slower the maximum growth rate (μ(max), log(10) CFU g(-1) d(-1)), the longer the lag phase duration (λ, d) and the smaller the maximum population density (N(max), log(10) CFU g(-1)) became. The slowest μ(max), the longest λ and the smallest N(max) were generally found for growth under vacuum packaging. This implies shorter shelf-lives will occur at higher initial headspace or dissolved O(2) levels as the growth of B. weihenstephanensis to the infective dose of 10(5) CFU g(-1) in such atmospheres takes a shorter time. Significant consumption of dissolved O(2) only occurred when growth shifted from the lag to the exponential phase and growth generally transitioned from the exponential to the stationary phase when the dissolved O(2) levels fell below ca. 75 ppb. Diarrhoeal enterotoxin production (determined via detection of the L2 component of haemolytic BL) was similar for growth under initial headspace O(2) levels of 1-20.9%, and was only reduced when growth took place under vacuum packaging. The reduction in L2 production when growth took place under vacuum was most probably related to the low final cell densities observed under this condition. Both growth and L2 production were inhibited over a 32-day incubation period at 7 °C by 40% CO(2) irrespective of the headspace or dissolved O(2) levels. The results illustrate the importance of residual O(2) and CO(2) on the shelf-stability and safety of modified atmosphere packaged potato based ready-to-eat food products with regards to B. weihenstephanensis.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Simbarashe.Samapundo@UGent.be
authors.forename: S
authors.initials: S
authors.lastname: Samapundo
authors.forename: H
authors.initials: H
authors.lastname: Everaert
authors.forename: J N
authors.initials: JN
authors.lastname: Wandutu
authors.forename: A
authors.initials: A
authors.lastname: Rajkovic
authors.forename: M
authors.initials: M
authors.lastname: Uyttendaele
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
mesh_terms: D001407:Bacillus / Q000254:growth & development / Q000378:metabolism; D001427:Bacterial Toxins / Q000096:biosynthesis*; D002245:Carbon Dioxide / Q000378:metabolism; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D057140:Fast Foods / Q000032:analysis / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis*; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D006801:Humans; D007700:Kinetics; D010100:Oxygen / Q000378:metabolism; D011198:Solanum tuberosum / Q000382:microbiology*; D014618:Vacuum
chemical_list: D001427:Bacterial Toxins; D002245:Carbon Dioxide; D010100:Oxygen