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Applied and Environmental Microbiology, January 2009, p. 434-445, Vol. 75, No. 2
0099-2240/09/$08.00+0     doi:10.1128/AEM.01426-08
Copyright © 2009, American Society for Microbiology. All Rights Reserved.

Synergistic Inactivation of Spores of Proteolytic Clostridium botulinum Strains by High Pressure and Heat Is Strain and Product Dependent{triangledown}

M. K. Bull,1 S. A. Olivier,1 R. J. van Diepenbeek,2 F. Kormelink,2 and B. Chapman1*

Food Science Australia, 11 Julius Ave., North Ryde, New South Wales 2113, Australia,1 Mars Food Europe C.V., Benjamin Franklinstraat 19, 3261LW Oud-Beijerland, The Netherlands2

Received 26 June 2008/ Accepted 5 November 2008

The combined high pressure and heat resistances of spores of five proteolytic Clostridium botulinum strains and of the nonpathogenic surrogate strain Clostridium sporogenes PA3679 were compared with their heat-only resistances on the basis of equivalent accumulated thermal lethality, expressed as equivalent minutes at a reference temperature of 105°C (F105°C). Comparisons were made with three model (i.e., diluted) products, namely, 30% (wt/wt) Bolognese sauce, 50% (wt/wt) cream sauce, and rice water agar. Pressure was determined to act synergistically with heat during high-pressure thermal (HPT) processing for C. botulinum FRRB 2802 (NCTC 7273) and C. botulinum FRRB 2804 (NCTC 3805 and 62A) in the Bolognese and cream sauces and for C. botulinum FRRB 2807 (213B) in the Bolognese sauce only. No synergy was observed for C. botulinum FRRB 2803 (NCTC 2916) or FRRB 2806 (62A) or C. sporogenes FRRB 2790 (NCTC 8594 and PA3679) in any of the model products. No significant protective effect of pressure against spore inactivation was determined for any Clostridium strain in any product. Because synergy was not consistently observed among strains of C. botulinum or among products, the prediction of inactivation of C. botulinum spores by HPT sterilization (HPTS) for the present must assume a complete lack of synergy. Therefore, any HPTS process for low-acid shelf-stable foods must be at least thermally equivalent to an F0 process of 2.8 min, in line with current good manufacturing practices. The results of this study suggest that the use of C. sporogenes PA3679 as a surrogate organism may risk overestimating inactivation of C. botulinum by HPT processing.

* Corresponding author. Mailing address: Food Science Australia, P.O. Box 52, North Ryde, NSW 1670, Australia. Phone: 61 2 9490 8470. Fax: 61 2 9490 8499. E-mail: belinda.chapman{at}csiro.au

{triangledown} Published ahead of print on 14 November 2008.

Applied and Environmental Microbiology, January 2009, p. 434-445, Vol. 75, No. 2
0099-2240/09/$08.00+0     doi:10.1128/AEM.01426-08
Copyright © 2009, American Society for Microbiology. All Rights Reserved.





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