Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter

Journal of Dairy Science

Volumn 96, Issue 5, 2013, Pages 2754-2764

  Taylor, R H ^a   Dunn, M L ^b   Ogden, L V ^b   Jefferies, L K ^b   Eggett, D L ^b   Steele, F M ^b  

^a GENERAL MILLS INC   (United States)

^b BRIGHAM YOUNG UNIVERSITY   (United States)

Author keywords

Canned butter; Clostridium botulinum; Clostridium sporogenes

Indexed keywords

ARTICLE; BUTTER; CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; CONFOCAL MICROSCOPY; EMULSION; FOOD HANDLING; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; STANDARD;

BUTTER; CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; EMULSIONS; FOOD QUALITY; FOOD TECHNOLOGY; MICROSCOPY, CONFOCAL;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM SPOROGENES;

EID: 84876696096     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6209     Document Type: Article

References (30)

1. Abramoff M.D., Magelhaes P.J., Ram S.J. Image processing with ImageJ. Biophotonics Int. 2004, 11:36-42.
2. Andress, E., and B. Nummer. 2006. Should I use directions for canning butter at home that I see on the internet? Accessed Feb. 4, 2010. http://nchfp.uga.edu/questions/FAQ_canning.html#33.
3. International AOAC Official Methods of Analysis 2003, AOAC International, Gaithersburg, MD. 17th.
4. Britten M., Lamothe S., Robitaille G. Effect of cream treatment on phospholipids and protein recovery in butter-making process. Int. J. Food Sci. Technol. 2008, 43:651-657.
5. Bull M.K., Olivier S.A., van Diepenbeek R.J., Kormelink F., Chapman B. Synergistic inactivation of spores of proteolytic Clostridium botulinum strains by high pressure and heat is strain and product dependent. Appl. Environ. Microbiol. 2009, 75:434-445.
6. Charley, H., and C. Weaver. 1998. Foods: A Scientific Approach. Merrill, Upper Saddle River, NJ.
7. Cole W.R., Oh S. US Food and Drug Administration requirements for the processing of low-acid canned foods. Food Sci. Biotechnol. 2003, 12:705-720.
8. Dasgupta A.P., Hull R.R. Late blowing of Swiss cheese-Incidence of Clostridium tyrobutyricum in manufacturing milk. Aust. J. Dairy Technol. 1989, 44:82-87.
9. FDA (Food and Drug Administration). 2010. Acidified and low-acid canned foods. Accessed Jan. 4, 2011. http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/AcidifiedandLow-AcidCannedFoods/default.htm.
10. Fennema O.R. Food Chemistry 1996, Marcel Dekker, New York.
11. Hirsch A., Grinstead E. Methods for the growth and enumeration of anaerobic spore formers from cheese, with observations on the effect of nisin. J. Dairy Res. 1954, 21:101-110.
12. Klijn N., Nieuwenhof F.F.J., Hollwerf J.D., Vanderwaals C.B., Weerkamp A.H. Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification. Appl. Environ. Microbiol. 1995, 61:2919-2924.
13. Le Bourhis A.G., Dore J., Carlier J., Chamba J., Popoff M., Tholozan J. Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese. Int. J. Food Microbiol. 2007, 113:154-163.
14. Leistner L. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 2000, 55:181-186.
15. Leistner L., Gorris L.G.M. Food preservation by hurdle technology. Trends Food Sci. Technol. 1995, 6:41-46.
16. Lund B.M., Baird-Parker T.C., Gould G.W. The Microbiological Safety and Quality of Food 2000, Aspen Publishers, Gaithersburg, MD.
17. Mah J.H., Kang D., Tang J. Effects of minerals on sporulation and heat resistance of Clostridium sporogenes. Int. J. Food Microbiol. 2008, 128:385-389.
18. Nygaard H., Hostmark O. Microbial inactivation during superheated steam drying of fish meal. Drying Technol. 2008, 26:222-230.
19. Simjee S. Foodborne Diseases 2007, Humana Press, Totowa, NJ.
20. Slabbinck B., De Baets B., Dawyndt P., De Vos P. Genus-wide bacillus species identification through proper artificial neural network experiments on fatty acid profiles. Antonie van Leeuwenhoek 2008, 94:187-198.
21. Stone H. Sensory Evaluation Practices 1985, Academic Press, Orlando, FL.
22. Van Dalen G. Determination of the water droplet size distribution of fat spreads using confocal scanning laser microscopy. J. Microsc. 2002, 208:116-133.
23. Verrips C.T., Smid D., Kerkhof A. The intrinsic microbial stability of water-in-oil emulsions. 2. Experimental. Eur. J. Appl. Microbiol. Biotechnol. 1980, 10:73-85.
24. Verrips C.T., Zaalberg J. The intrinsic microbial stability of water-in-oil emulsions. 1. Theory. Eur. J. Appl. Microbiol. Biotechnol. 1980, 10:187-196.
25. Voysey P.A., Anslow P.A., Bridgwater K.J., Lavender B., Watson L. The effects of butter characteristics on the growth of Listeria monocytogenes. Int. J. Dairy Technol. 2009, 62:326-330.
26. Wehr H.M., Frank J.F. Standard Methods for the Examination of Dairy Products 2004, American Public Health Association, Washington, DC. 17th.
27. Wilson P.D.G., Brocklehurst T.F., Arino S., Thuault D., Jakobsen M., Lange M., Farkas J., Wimpenny J.W.T., Van Impe J.F. Modelling microbial growth in structured foods: Towards a unified approach. Int. J. Food Microbiol. 2002, 73:275-289.
28. Wood F.W., Murphy M.F., Dunkley W.L. Influence of elevated polyunsaturated fatty-acids on processing and physical-properties of butter. J. Dairy Sci. 1975, 58:839-845.
29. Yang W.W., Crow-Willard E.N., Ponce A. Production and characterization of pure clostridium spore suspensions. J. Appl. Microbiol. 2009, 106:27-33.
30. Yilmaz S.O. Identification of microflora in butter samples from turkey by using the microbial identification system. Asian J. Chem. 2009, 21:3257-3262.