Behaviour of individual spores of non proteolytic Clostridium botulinum as an element in quantitative risk assessment

Food Control

Volumn 29, Issue 2, 2013, Pages 358-363

  Smelt, J P ^a   Stringer, S C ^b   Brul, S ^a  

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Clostridium botulinum spores; Heat damage; Probability prediction; Refrigerator; Risk assessment

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

EID: 84866983980     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.04.021     Document Type: Article

References (24)

1. Alderton G., Chen J.K., Ito K.A. Effect of lysozyme on the recovery of heated Clostridium botulinum spores. Applied Microbiology 1974, 27:613-615.
2. Bowers L.e., Williams O.B. Effect of arginine on growth and lysis of Clostridium botulinum. Journal of Bacteriology 1963, 85:1175-1176.
3. Carlin F., Girardin H., Peck M.W., Stringer S.C., Barker G.C., Martinez A., et al. Research on factors allowing a risk assessment of spore forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. International Journal of Food Microbiology 2000, 60:117-135.
4. Coleman W.H., Zhang P., Li Y.Q., Setlow P. Mechanism of killing of spores of Bacillus cereus and Bacillus megaterium by wet heat. Letters in Applied Microbiology 2006, 50:507-514.
5. Collado J., Fernández A., Rodrigo M., Martínez A. Modelling the effect of a heat shock and germinant concentration on spore germination of a wild strain of Bacillus cereus. International Journal of Food Microbiology 2006, 106:85-89.
6. Fernández P.S., Peck M.W. A predictive model that describes the effect of prolonged heating at 70 to 90°C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme. Applied and Environmental Microbiology 1999, 65:3449-3457.
7. Gerwing J., Morrell R.W., Nitz R.M. Intracellular synthesis of Clostridium botulinum type Btoxin. I. Demonstration of toxin synthesis and sedimentation studies on toxic products. Journal of Bacteriology 1968, 95:22-27.
8. Hyytiä E., Hielm S., Mokkila M., Kinnen A., Korkeal H. Predicted and observed growth and toxigenesis of Clostridium botulinum type E in vacuum-packaged fishery product challenge tests. International Journal of Food Microbiology 1999, 47:161-169.
9. Keijser B.J., Ter Beek A., Rauwerda H., Schuren F., Montijn R., van der Spek H., et al. Analysis of temporal gene expression during Bacillus subtilis spore germination and outgrowth. Journal of Bacteriology 2007, 189:3624-3634.
10. Koutsoumanis K., Athanasios P., Nychas G.-J.E., Xanthiakos K. Probabilistic model for Listeria monocytogenes growth during distribution, retail, storage, and domestic storage of pasteurized milk. Applied and Environmental Microbiology 2010, 76:2181-2191.
11. Laguerre O., Derens E., Palagos B. Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey. International Journal of Refrigeration 2002, 25:653-659.
12. Malakar P.K., Barker G.C., Peck M.W. Quantitative risk assessment for hazards that arise from non-proteolytic Clostridium botulinum in minimally processed chilled dairy products. Food Microbiology 2011, 28:321-330.
13. McMeekin T., Bowman J., McQuestin O., Mellefont L., Ross T., Tamplin M. The future of predictive microbiology: strategic research, innovative applications and great expectations. International Journal of Food Microbiology 2008, 128:2-9.
14. Orij R., Postmus J., Ter Beek A., Brul S., Smits G.J. In vivo measurement of cytosolic and mitochondrial pH using pH sensitive GFP derivative in Saccharomyces cerevisiae reveals a relation between intracellular pH and growth. Microbiology 2009, 155:268-278.
15. Peck M.W. Clostridium botulinum and the safety of refrigerated processed foods of extended durability. Trends in Food Science & Technology 1997, 8:186-192.
16. Pin C., Baranyi J. Single cell and population lag times as a function of cell age. Applied and Environmental Microbiology 2008, 74:2535-2536.
17. Ratkowsky D.A., Olley J., McMeekin T.A., Ball A. Relationship between temperature and growth rate of bacterial cultures. Journal of Bacteriology 1982, 149:1-5.
18. Sebald M., Ionesco H. Lysozyme-proteolytic enzyme dependent germination of type E Clostridium botulinum spores. Comptes Rendus Hebdomadaires des Seances de l Academie des Sciences D: Sciences Naturelles 1972, 275:2175-2177.
19. Smelt J.P., Bos A.P., Kort R., Brul S. Modelling the effect of sublethal heat treatment of Bacillus subtilis spores on germination rate and outgrowth to exponentially growing vegetative cells. International Journal of Food Microbiology 2008, 128:34-40.
20. Smelt J.P., Stringer S.C., Brul S. Behaviour of individual spores of non proteolytic C. botulinum as an element in quantitative risk assessment. Seventh international conference on predictive modelling in foods - Conference proceedings 2011, 82-85. UCD, DIT, Teagasc, Dublin, Ireland. E. Cummins, J.M. Frias, V.P. Valdramides (Eds.).
21. Stringer S.C., Webb M.D., Peck M.W. Contrasting effects of heat treatment and incubation temperature germination of and outgrowth of nonproteolytic Clostridium botulinum bacteria. Applied and Environmental Microbiology 2009, 75:2712-2719.
22. Ter Beek A., Brul S. To kill or not to kill Bacilli; opportunities for food biotechnology. Current Opinion in Biotechnology 2010, 21:168-174.
23. Ter Beek, A., Wijman, J. G. E., Orij, R., Smits, G.J., & Brul, S. (2009). In vivo measurement of intracellular pH using a pH sensitive GFP derivative in Bacillus subtilis reveals acidification of the cytosol upon weak organic acid stress and hyperosmotic shock. In A. Ter Beek (Ed.), Weak organic acid stress in Bacillus subtilis (pp.107-122). PhD thesis, University of Amsterdam. Warsaw: Poligrafia Drukarnia.
24. Ter Beek A., Hornstra L.M., Pandey R., Kallemeijn W.W., Smelt J.P., Manders E.M., et al. Models of the behaviour of (thermally stressed) microbial spores in foods: tools to study mechanisms of damage repair. Food Microbiology 2011, 28:678-684.