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Safety studies with proteolytic Clos...

Phillips, Daphne.

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Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres./
Author:	Phillips, Daphne.
Description:	352 p.
Notes:	Source: Dissertation Abstracts International, Volume: 65-02, Section: B, page: 0495.
Contained By:	Dissertation Abstracts International65-02B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NQ88554
ISBN:	0612885542

Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres.
Phillips, Daphne.

Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres. - 352 p.

Source: Dissertation Abstracts International, Volume: 65-02, Section: B, page: 0495.

Thesis (Ph.D.)--McGill University (Canada), 2003.

Initial challenge studies with spores of proteolytic Clostridium botulinum types A and B (&sim;104 spores/g) showed that while air- and gas-packaged English-style crumpets (aw 0.990) and pizza crust (aw 0.960) were toxic after 42-days storage at ambient temperature (25°C), no neurotoxin was detected in bagels (a w 0.944). Further challenge studies with similarly packaged crumpets inoculated with C. botulinum (&sim;102 spores/g), pre- or post-baking, demonstrated that all crumpets were toxic within 4 to 6 days at 25°C and that toxigenesis preceded spoilage. Furthermore, reformulating crumpets to pH 8.3 and packaging in 100% CO2 had little effect in delaying the growth of C. botulinum compared to crumpets formulated to pH 6.5 and packaged in 60% CO2.

ISBN: 0612885542Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres.
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035 $a (UnM)AAINQ88554
035 $a AAINQ88554
040 $a UnM $c UnM
100 1 $a Phillips, Daphne. $3 1928939
245 1 0 $a Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres.
300 $a 352 p.
500 $a Source: Dissertation Abstracts International, Volume: 65-02, Section: B, page: 0495.
500 $a Adviser: James P. Smith.
502 $a Thesis (Ph.D.)--McGill University (Canada), 2003.
520 $a Initial challenge studies with spores of proteolytic Clostridium botulinum types A and B (&sim;104 spores/g) showed that while air- and gas-packaged English-style crumpets (aw 0.990) and pizza crust (aw 0.960) were toxic after 42-days storage at ambient temperature (25°C), no neurotoxin was detected in bagels (a w 0.944). Further challenge studies with similarly packaged crumpets inoculated with C. botulinum (&sim;102 spores/g), pre- or post-baking, demonstrated that all crumpets were toxic within 4 to 6 days at 25°C and that toxigenesis preceded spoilage. Furthermore, reformulating crumpets to pH 8.3 and packaging in 100% CO2 had little effect in delaying the growth of C. botulinum compared to crumpets formulated to pH 6.5 and packaged in 60% CO2.
520 $a Subsequent studies were directed at determining the levels of additional barriers that could be used to ensure the safety of high-moisture MAP crumpets. While ethanol vapour proved to be an effective additional barrier in crumpets (100-g, [aw 0.990, pH 6.5]) challenged with &sim;102 spores/g of C. botulinum, spoilage preceded toxigenesis due to absorption of ethanol from the package headspace by crumpets. Modelling studies in Trypticase Peptone Glucose Yeast (TPGY) broth confirmed the anti-botulinal nature of ethanol and showed that a level of &sim;4% (vol/vol) could be used for complete inhibition of this pathogen, depending on the aw and pH of the growth medium. However, while ethanol vapour could be used to inhibit the growth of C. botulinum in high-moisture crumpets, its anti-botulinal efficacy was influenced by the method of crumpet leavening (yeast v chemical).
520 $a Preliminary studies were also done to assess the potential of mastic oil, a novel inhibitor, against C. botulinum. While direct and indirect application of ethanolic extracts of mastic oil inhibited the growth of C. botulinum in vivo, they failed to do so in crumpets.
590 $a School code: 0781.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Packaging. $3 1025152
690 $a 0359
690 $a 0549
710 2 0 $a McGill University (Canada). $3 1018122
773 0 $t Dissertation Abstracts International $g 65-02B.
790 1 0 $a Smith, James P., $e advisor
790 $a 0781
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NQ88554