Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors

Ioulia Koukou, Tina Dahl Devitt, Juoazas Janionis, Ole Mejholm, Paw Dalgaard

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

20 Downloads (Pure)

Abstract

Introduction: Growth and toxin formation by non-proteolytic Clostridium botulinum in chilled seafood can be managed with ≥ 3.5% water phase salt (WPS). However, recent dietary recommendations suggest reduced salt intake due to negative health effects of sodium and therefore, other environmental factors should be used to prevent growth of C. botulinum. The aim of this study was to expand an available growth and growth boundary model for nonproteolytic C. botulinum with terms for CO2 and smoke components (phenol) to predict growth responses and facilitate product development as well as documentation of food safety for MAP smoked seafood. Methodology: Four nontoxigenic C. botulinum group II isolates were studied and cardinal parameter values for CO2 (CO2max in equilibrium = 280.75%) and phenol (Pmax = 27.52 ppm) were determined in seafood challenge studies and used to expand an available model. The new model included the effect of ten environmental factors (temperature, pH, aw, acetic, benzoic, citric, lactic and sorbic acids, CO2 and phenol). Results: Evaluation of the new model by comparison of observed and predicted μmax-values for 56 growth curves in seafood resulted in bias factor of 1.12 and accuracy factor of 1.40. Interestingly, smoke components (phenol) in hot-smoked fish, opposed to cold-smoked fish, had no inhibitory effect on growth of non-proteolytic C. botulinum. Conclusions and relevance: The new and expanded model can be used to facilitate product development for a wide range of chilled seafood. As an example for chilled (7°C) cold-smoked halibut with pH 6.3, 15 ppm phenol and 3500 ppm acetic and 7000 ppm lactic acids: Reducing WPS from 3.5% to 1.5% resulted in predicted growth (ψ-value = 0.69). However, with 5500 ppm acetic and 9000 lactic acids at pH 6.0 growth of non-proteolytic C. botulinum was prevented (ψvalue = 1.56). For vacuum-packed cold-smoked salmon at 5°C, with pH 6.2, 7000 ppm lactic acid and 10 ppm phenol: When WPS was reduced from 3.5% to 1.5%, growth was predicted (ψvalue = 0.63). When using MAP with 50% CO2 in equilibrium, 3000 ppm acetic acid and pH 5.8 growth was prevented (ψ-value > 2) as for 3.5 %WPS.
Original languageEnglish
Publication date2019
Number of pages1
Publication statusPublished - 2019
Event11th International Conference on Predictive Modelling in Food - Braganza, Portugal
Duration: 17 Sep 201920 Sep 2019
Conference number: 11
http://esa.ipb.pt/icpmf11/

Conference

Conference11th International Conference on Predictive Modelling in Food
Number11
CountryPortugal
CityBraganza
Period17/09/201920/09/2019
Internet address

Keywords

  • Phenol
  • Low salt
  • Carbon dioxide
  • MAP
  • Chilled seafood

Cite this

Koukou, I., Devitt, T. D., Janionis, J., Mejholm, O., & Dalgaard, P. (2019). Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors. Abstract from 11th International Conference on Predictive Modelling in Food , Braganza, Portugal.
Koukou, Ioulia ; Devitt, Tina Dahl ; Janionis, Juoazas ; Mejholm, Ole ; Dalgaard, Paw. / Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors. Abstract from 11th International Conference on Predictive Modelling in Food , Braganza, Portugal.1 p.
@conference{b53dcc4dd311400fb422c17269dbc41b,
title = "Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors",
abstract = "Introduction: Growth and toxin formation by non-proteolytic Clostridium botulinum in chilled seafood can be managed with ≥ 3.5{\%} water phase salt (WPS). However, recent dietary recommendations suggest reduced salt intake due to negative health effects of sodium and therefore, other environmental factors should be used to prevent growth of C. botulinum. The aim of this study was to expand an available growth and growth boundary model for nonproteolytic C. botulinum with terms for CO2 and smoke components (phenol) to predict growth responses and facilitate product development as well as documentation of food safety for MAP smoked seafood. Methodology: Four nontoxigenic C. botulinum group II isolates were studied and cardinal parameter values for CO2 (CO2max in equilibrium = 280.75{\%}) and phenol (Pmax = 27.52 ppm) were determined in seafood challenge studies and used to expand an available model. The new model included the effect of ten environmental factors (temperature, pH, aw, acetic, benzoic, citric, lactic and sorbic acids, CO2 and phenol). Results: Evaluation of the new model by comparison of observed and predicted μmax-values for 56 growth curves in seafood resulted in bias factor of 1.12 and accuracy factor of 1.40. Interestingly, smoke components (phenol) in hot-smoked fish, opposed to cold-smoked fish, had no inhibitory effect on growth of non-proteolytic C. botulinum. Conclusions and relevance: The new and expanded model can be used to facilitate product development for a wide range of chilled seafood. As an example for chilled (7°C) cold-smoked halibut with pH 6.3, 15 ppm phenol and 3500 ppm acetic and 7000 ppm lactic acids: Reducing WPS from 3.5{\%} to 1.5{\%} resulted in predicted growth (ψ-value = 0.69). However, with 5500 ppm acetic and 9000 lactic acids at pH 6.0 growth of non-proteolytic C. botulinum was prevented (ψvalue = 1.56). For vacuum-packed cold-smoked salmon at 5°C, with pH 6.2, 7000 ppm lactic acid and 10 ppm phenol: When WPS was reduced from 3.5{\%} to 1.5{\%}, growth was predicted (ψvalue = 0.63). When using MAP with 50{\%} CO2 in equilibrium, 3000 ppm acetic acid and pH 5.8 growth was prevented (ψ-value > 2) as for 3.5 {\%}WPS.",
keywords = "Phenol, Low salt, Carbon dioxide, MAP, Chilled seafood",
author = "Ioulia Koukou and Devitt, {Tina Dahl} and Juoazas Janionis and Ole Mejholm and Paw Dalgaard",
year = "2019",
language = "English",
note = "11th International Conference on Predictive Modelling in Food , ICPMF11 ; Conference date: 17-09-2019 Through 20-09-2019",
url = "http://esa.ipb.pt/icpmf11/",

}

Koukou, I, Devitt, TD, Janionis, J, Mejholm, O & Dalgaard, P 2019, 'Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors' 11th International Conference on Predictive Modelling in Food , Braganza, Portugal, 17/09/2019 - 20/09/2019, .

Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors. / Koukou, Ioulia; Devitt, Tina Dahl; Janionis, Juoazas; Mejholm, Ole; Dalgaard, Paw.

2019. Abstract from 11th International Conference on Predictive Modelling in Food , Braganza, Portugal.

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

TY - ABST

T1 - Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors

AU - Koukou, Ioulia

AU - Devitt, Tina Dahl

AU - Janionis, Juoazas

AU - Mejholm, Ole

AU - Dalgaard, Paw

PY - 2019

Y1 - 2019

N2 - Introduction: Growth and toxin formation by non-proteolytic Clostridium botulinum in chilled seafood can be managed with ≥ 3.5% water phase salt (WPS). However, recent dietary recommendations suggest reduced salt intake due to negative health effects of sodium and therefore, other environmental factors should be used to prevent growth of C. botulinum. The aim of this study was to expand an available growth and growth boundary model for nonproteolytic C. botulinum with terms for CO2 and smoke components (phenol) to predict growth responses and facilitate product development as well as documentation of food safety for MAP smoked seafood. Methodology: Four nontoxigenic C. botulinum group II isolates were studied and cardinal parameter values for CO2 (CO2max in equilibrium = 280.75%) and phenol (Pmax = 27.52 ppm) were determined in seafood challenge studies and used to expand an available model. The new model included the effect of ten environmental factors (temperature, pH, aw, acetic, benzoic, citric, lactic and sorbic acids, CO2 and phenol). Results: Evaluation of the new model by comparison of observed and predicted μmax-values for 56 growth curves in seafood resulted in bias factor of 1.12 and accuracy factor of 1.40. Interestingly, smoke components (phenol) in hot-smoked fish, opposed to cold-smoked fish, had no inhibitory effect on growth of non-proteolytic C. botulinum. Conclusions and relevance: The new and expanded model can be used to facilitate product development for a wide range of chilled seafood. As an example for chilled (7°C) cold-smoked halibut with pH 6.3, 15 ppm phenol and 3500 ppm acetic and 7000 ppm lactic acids: Reducing WPS from 3.5% to 1.5% resulted in predicted growth (ψ-value = 0.69). However, with 5500 ppm acetic and 9000 lactic acids at pH 6.0 growth of non-proteolytic C. botulinum was prevented (ψvalue = 1.56). For vacuum-packed cold-smoked salmon at 5°C, with pH 6.2, 7000 ppm lactic acid and 10 ppm phenol: When WPS was reduced from 3.5% to 1.5%, growth was predicted (ψvalue = 0.63). When using MAP with 50% CO2 in equilibrium, 3000 ppm acetic acid and pH 5.8 growth was prevented (ψ-value > 2) as for 3.5 %WPS.

AB - Introduction: Growth and toxin formation by non-proteolytic Clostridium botulinum in chilled seafood can be managed with ≥ 3.5% water phase salt (WPS). However, recent dietary recommendations suggest reduced salt intake due to negative health effects of sodium and therefore, other environmental factors should be used to prevent growth of C. botulinum. The aim of this study was to expand an available growth and growth boundary model for nonproteolytic C. botulinum with terms for CO2 and smoke components (phenol) to predict growth responses and facilitate product development as well as documentation of food safety for MAP smoked seafood. Methodology: Four nontoxigenic C. botulinum group II isolates were studied and cardinal parameter values for CO2 (CO2max in equilibrium = 280.75%) and phenol (Pmax = 27.52 ppm) were determined in seafood challenge studies and used to expand an available model. The new model included the effect of ten environmental factors (temperature, pH, aw, acetic, benzoic, citric, lactic and sorbic acids, CO2 and phenol). Results: Evaluation of the new model by comparison of observed and predicted μmax-values for 56 growth curves in seafood resulted in bias factor of 1.12 and accuracy factor of 1.40. Interestingly, smoke components (phenol) in hot-smoked fish, opposed to cold-smoked fish, had no inhibitory effect on growth of non-proteolytic C. botulinum. Conclusions and relevance: The new and expanded model can be used to facilitate product development for a wide range of chilled seafood. As an example for chilled (7°C) cold-smoked halibut with pH 6.3, 15 ppm phenol and 3500 ppm acetic and 7000 ppm lactic acids: Reducing WPS from 3.5% to 1.5% resulted in predicted growth (ψ-value = 0.69). However, with 5500 ppm acetic and 9000 lactic acids at pH 6.0 growth of non-proteolytic C. botulinum was prevented (ψvalue = 1.56). For vacuum-packed cold-smoked salmon at 5°C, with pH 6.2, 7000 ppm lactic acid and 10 ppm phenol: When WPS was reduced from 3.5% to 1.5%, growth was predicted (ψvalue = 0.63). When using MAP with 50% CO2 in equilibrium, 3000 ppm acetic acid and pH 5.8 growth was prevented (ψ-value > 2) as for 3.5 %WPS.

KW - Phenol

KW - Low salt

KW - Carbon dioxide

KW - MAP

KW - Chilled seafood

M3 - Conference abstract for conference

ER -

Koukou I, Devitt TD, Janionis J, Mejholm O, Dalgaard P. Extended cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulibum – effect of ten environmental factors. 2019. Abstract from 11th International Conference on Predictive Modelling in Food , Braganza, Portugal.