2026-06-17T18:46:18Zhttps://riubu.ubu.es/oai/request

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

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