Science, practice, and human errors in controlling clostridium botulinum in heat-preserved food in hermetic containers

Journal of Food Protection

Volumn 73, Issue 5, 2010, Pages 993-1002

  Pflug, Irving J ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

BOTULINUM TOXIN;

ARTICLE; BACTERIAL SPORE; BIOSYNTHESIS; BOTULISM; CLOSTRIDIUM BOTULINUM; FOOD AND DRUG ADMINISTRATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LAW; METABOLISM; METHODOLOGY; PHYSIOLOGY; SAFETY; STANDARD; TEMPERATURE; TIME; UNITED STATES;

BOTULINUM TOXINS; BOTULISM; CLOSTRIDIUM BOTULINUM; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LEGISLATION, FOOD; SPORES, BACTERIAL; TEMPERATURE; TIME FACTORS; UNITED STATES; UNITED STATES FOOD AND DRUG ADMINISTRATION;

EID: 77954075342     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.5.993     Document Type: Article

References (31)

1. Appert, N. 1810. L'art de conserver pendant plusieurs antes toutes les substances animates et vegetales (Translated by K. G. Bitting, Chicago, 1920). In S. A. Goldblith, M. A. Joslyn, and J. T. R. Nickerson (ed.). 1961. Introduction to thermal processing of foods. AVT, Westport, CT.
2. Ball, C. O. 1923. Determining, by methods of calculation, the time necessary to process canned foods. Bull. 7. National Research Council, Washington, DC.
3. Blake, P. A., M. A. Horwitz, L. Hopkins, G. L. Lombard, J. E. McCroan, J. C. Prucha, and M. H. Merson. 1977. Type-A botulism from commercially canned beef stew. South. Med. J. 70: 5-7.
4. Centers for Disease Control and Prevention. 2009, current data; 1998 (and earlier edition 1979). Botulism in the United States, 1899-1996. Handbook for epidemiologists, clinicians and laboratory workers. Centers for Disease Control and Prevention, Atlanta.
5. Davidson, P. M., and I. J. Pflug. 1981. Leakage potential of swelled cans of low-acid foods collected from supermarkets. J. Food Prot. 44: 692-695.
6. Davidson, P. M., I. J. Pflug, and G. M. Smith. 1981. Microbiological analysis of food product in swelled cans of low-acid foods collected from supennarkets.J. Food Prot. 44: 686-691.
7. Dickson, E. G. 1917. Botulism: the danger of poisoning from vegetables canned by cold pack method. JAMA (J. Am. Med. Assoc.) 19: 966-968.
8. Esty, J. R., and K. F. Meyer. 1922. The heat resistance of the spores of B. hotulinus and allied anaerobes. J. Infect. Dis. 31: 650-663.
9. Fraser, L. 2000. Human errors study project. Available at: http: //www. chemeng.ed.ac.uk/-jskillin/teaching/safety4/2004-05/longhumanerror.pdf.Accessed 20 October 2009.
10. Lynt, R. K., D. A. Kautter, and R. B. Read, Jr. 1975. Botulism in commercially canned foods. J. Milk Food Technol. 38: 546-560.
11. New York State Department of Health. 2007. Botulism (food-borne botulism and infant botulism). Available at: http://www.health.state.ny.us/diseases/ communicable/botulism/fact-sheet.htm. Accessed 26 September 2009.
12. Pasteur, L. 1866. Etudes sur le vin. Ses maladies: causes qui les provoquent. Procedes nouveaux pour le consever et pour le viellier. C. R. Acad. Sci. 63: 509-510.
13. Perkins, W. E. 1964. Prevention of botulism by thermal processing. In K. H. Lewis and K. Cassel, Jr. (ed.), Botulism. U.S. Public Health Service, Cincinnati.
14. Pflug, I. J. 2008. Microbiology and engineering of sterilization processes, 13th ed. Environmental Sterilization Laboratory, Otterbein, IN.
15. Pflug, I. J. 2009. Biological indicators: historical perspective and general principles, p. 1-24. In M. Gomez and J. Moldenhauer (ed.), Biological indicators for sterilization processes. Parenteral Drug Association, Bethesda, MD.
16. Pflug, I. J., P. M. Davidson, and R. G. Holcomb. 1981. Incidence of canned food spoilage at the retail level. J. Food Prot. 44: 682-685.
17. Pflug, I. J., and T. E. Odlaug. 1978. A review of z- and F-values used to ensure the safety of low-acid canned food. Food Technol. 32: 63-70.
18. Prescott, S. C., and W. L. Underwood. 1896. Contributions to our knowledge of microorganisms and sterilizing processes in the canning industries. IT. The souring of canned sweet corn. Technol. Q. 11: 6-30.
19. Schaffner, R. M. 1982. Government's role in preventing foodborne botulism. Food Technol. 36: 87, 88, 115.
20. Schmit, J. 2008. Management problems cited in botulism case. Available at: http: //www.usatoday.com/moriey/industries/food/2008-06-294jotulism-FDA- canned-food-N.htm. Accessed 26 September 2009.
21. Secrist, J. L., and C. R. Stumbo. 1956. Application of spore resistance in the newer methods of process evaluation. Food Technol. 10: 543-545.
22. Stumbo, C. R. 1948. A technique for studying resistance of bacterial spores to temperatures in the higher range. Food Technol. 2: 228-240.
23. Stumbo, C. R. 1973. Thermobacteriology in food processing, 2nd ed. Academic Press, Inc., New York.
24. Stumbo, C. R., C. E. Gross, and C. Vinton. 1945. Bacteriological studies relating to the thermal processing of canned meats. 2. Influence of meat-curing agents upon the thermal resistance of spores of a putrefactive anaerobic bacterium in meat. Food Res. 10: 283-292.
25. Stumbo, C. R., J. R. Murphy, and J. Cochran. 1950. Nature of thermal death curves for P.A. 3679 and Clostridium botulinum. Food Technol. 4: 321-326.
26. Stumbo, C. R., K. S. Purohit, and T. V. Ramakrishnan. 1975. Thermal process lethality guide for low-acid foods in metal containers. J. Food Sci. 40: 1316-1323.
27. Townsend, C. T., J. R. Esty, and F. C. Baselt. 1938. Heat resistance studies on spores of putrefactive anaerobes in relation to determination of safe processes for canned foods. Food Res. 3: 323-346.
28. Townsend, C. T., J. M. Reed, J. McConnell, M. J. Powers, W. B. Esselen, Jr., I. I. Somers, J. J. Dwyer, and C. O. Ball. 1949. Comparative heat penetration studies on jars and cans. Food Technol. 3: 213-226.
29. U.S. Food and Drug Administration. 1989. Requirements for establishing registration, thermal process filing, and good manufacturing practice for low-acid canned foods. Compilation of Title 21, Code of Federal Regulations, Parts 108, 113, and 114. U.S. Department of Health and Human Services, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Washington, DC.
30. Wikipedia. 2009. Botulism. Available at: http://en.wikipedia.org/wiki/ Botulism. Accessed 26 September 2009.
31. World Health Organization. 2002. Botulism. Available at: http://www.who.int/mediacentre/factsheets/fs270/en/. Accessed 26 September 2009. World Health Organization, Geneva.