Challenge studies with proteolytic Clostridium botulinum in yeast and chemically leavened crumpets packaged under modified atmospheres
2003
Daifas, D.P. | Smith, J.P. | Blanchfield, B. | Cadieux, B. | Sanders, G. | Austin, J.W.
Challenge studies were done with proteolytic Clostridium botulinum (10(3) spores/g) in yeast- and chemical-leavened crumpets (50-g) packaged in air with an ethanol vapor (2-G Ethicap) generator or in 100% CO2 and stored at ambient temperature (25C) for 30 days. Neurotoxin was detected in all gas- (CO2) packaged crumpets after 5 days regardless of the method of leavening. While neurotoxin was delayed for 10 days in chemical-leavened Ethicap-packaged crumpets, it was not detected in any similarly packaged yeast-leavened crumpets throughout storage. This inhibition of growth and neurotoxin production by C. botulinum was attributed to the production of ethanol by Saccharomyces cerevisiae in the yeast leavened crumpets, in conjunction with the ethanol vapor generated by the Ethicap sachets (2-G), to levels to inhibitory to the growth of C. botulinum (>2.8% v/v). Subsequent challenge studies in sterile crumpets inoculated with either C. botulinum (10(3) spores/g) or a co-inoculum of C. botulinum (10(3) spores/g) and S. cerevisiae (10(5) CFU/g) confirmed the significant role (P<0.001) of S. cerevisiae in enhancing the antibotulinal efficacy of ethanol vapor. These studies showed that the method of crumpet leavening could have a profound effect on the growth of and neurotoxin production by C. botulinum in crumpets packaged under modified atmospheres.
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