2026-04-28T08:52:51Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112442026-01-21T01:05:39Zcom_10259_4292com_10259_5086com_10259_2604col_10259_4293

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 González Angulo, Mario Clauwers, Charlien Harastani, Rania Tonello Samson, Carole Jaime Moreno, Isabel Rovira Carballido, Jordi W. Michiels, Chris High pressure processing Coconut water Clostridium botulinum Dissolved oxygen Germinant Amino acid Nutrients Microbiología Microbiología alimentaria Microbiology Food-Microbiology 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. 2026-01-20T10:12:31Z 2026-01-20T10:12:31Z 2020-04 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 0963-9969 https://hdl.handle.net/10259/11244 10.1016/j.foodres.2020.109278 eng Food Research International. 2020, V. 134, p. 109278 https://doi.org/10.1016/j.foodres.2020.109278 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier