Por favor, use este identificador para citar o enlazar este ítem: https://hdl.handle.net/10259/11244
Título
Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand
Autor
Publicado en
Food Research International. 2020, V. 134, p. 109278
Editorial
Elsevier
Fecha de publicación
2020-04
ISSN
0963-9969
DOI
10.1016/j.foodres.2020.109278
Abstract
Bacterial spores survive high pressure processing (HPP). Group II Clostridium botulinum is an obligate anaerobe spore-forming pathogen that can produce the botulinum neurotoxin under refrigeration. This study assessed nontoxigenic type E C. botulinum and Group II Clostridium sp. growth in raw and HPP (550 MPa, 3 min, 10 °C) Thai coconut water (CCW; pH 5.2). No spore germination or growth occurred in HPP CCW inoculated with 105 CFU/ml after 61 days regardless of oxygen concentration (<0.5 – 11 mg/l) or storage temperature (4 and 20 °C). Spore concentration decreased by 3.0 ± 0.1 log CFU/ml in a worst-case scenario consisting of non-HPP filter-sterilized CCW (pH 7.0) under anoxic incubation at 30 °C during 61 days, suggesting spore germination followed by cellular death. Supplementing filter-sterilized CCW (pH 7.0) with selected germinants and free amino acids did not support spore development, but the addition of nutrient-rich laboratory media (TPGY broth) at low concentrations (6.25%) promoted growth, suggesting that a lack of nutrients prevents C. botulinum development in CCW. Further risk assessment will require evaluating other CCW varieties and toxin production.
Palabras clave
High pressure processing
Coconut water
Clostridium botulinum
Dissolved oxygen
Germinant
Amino acid
Nutrients
Materia
Microbiología
Microbiology
Microbiología alimentaria
Food-Microbiology
Versión del editor
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