Feasibility of a heat-pasteurization process for the inactivation of nonproteolytic Clostridium botulinum types B and E in vacuum-packaged, hot-process (smoked) fish.
1988
Eklund M.W. | Peterson M.E. | Paranjpye R. | Pelroy G.A.
This study demonstrates the feasibility of a heat-pasteurization process for certain vacuum-packaged hot-smoked fishery products for inactivation of the spores of the nonproteolytic Group II Clostridium botulinum types B, E, and F. This process permits the use of lower concentrations of salt and other inhibitors without jeopardizing safety and quality of the products during prolonged refrigerated storage. The pasteurization treatment was developed based upon the inactivation of nonproteolytic types B or E in hot-process (smoked) salmon. Smoke was not applied to the samples inoculated with types B and E because of its possible inhibitory effects. After processing in the smokehouse, each sample was cooled to 34 deg F (1.1 deg C), injected with 10(6) spores, vacuum-packaged. and then heat-pasteurized in a water bath held at a constant temperature. A total of 85, 65, and 55 min in the 185 deg F (85 deg C), 192 deg F (88.9 deg C), and 198 deg F (92.2 deg C) baths, respectively, prevented toxin production by type E during 21 d of incubation at 25 deg C. Longer times, 175, 85, and 65 min, respectively, were required to prevent toxin production by nonproteolytic type B. Toxin production by type E during 120 d of storage at 10 deg C was prevented by a 45-minute treatment in the 198 deg F (92.2 deg C) bath. When heat-pasteurized samples were transferred into TPGY broth and incubated anaerobically for 150 d at 25 deg C, outgrowth and toxin production by type E was prevented by a 55-minute process at 198 deg F (92.2 deg C) and type B was prevented by a 65-minute process. This process does not, however, inactivate the more heat-resistent proteolytic strains of C. botulinum Group I or other spore-formers. The packages and master cartons of these pasteurized products therefore should follow the existing recommendations for smoked fishery products and be labelled "Keep refrigerated - Store below 38 deg F (3.3 deg C).".
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