High pressure inactivation ofClostridium botulinumtype E endospores in model emulsion systems

Autor:	Rudi F. Vogel, Juliane Schnabel, Christian A. Lenz
Rok vydání:	2015
Předmět:	Clostridium botulinum type E food.ingredient Fat content Chemistry fungi Model system Condensed Matter Physics Endospore Soybean oil Spore food High pressure Emulsion Food science
Zdroj:	High Pressure Research. 35:78-88
ISSN:	1477-2299 0895-7959
DOI:	10.1080/08957959.2014.999057
Popis:	Clostridium botulinum type E is a cold-tolerant, neurotoxigenic, endospore-forming organism, primarily associated with aquatic environments. High pressure thermal (HPT) processing presents a promising tool to enhance food safety and stability. The effect of fat on HPT inactivation of C. botulinum type E spores was investigated using an emulsion model system. The distribution of spores in oil-in-water (O/W) emulsions and their HPT (300–750 MPa, 45–75 °C, 10 min) inactivation was determined as a function of emulsion fat content (30–70% (v/v) soybean oil in buffer). Approximately 26% and 74% of the spores were located at the oil–buffer interface and the continuous phase, respectively. Spore inactivation in emulsion systems decreased with increasing oil contents, which suggests that the fat content of food plays an important role in the protection of C. botulinum type E endospores against HPT treatments. These results can be helpful for future safety considerations.
Databáze:	OpenAIRE
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