Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin

International Journal of Food Microbiology
M Del TorreM W Peck

Abstract

Sales and consumption of refrigerated processed foods of extended durability (REPFEDs) have increased many-fold in Europe over the last 10 years. The safety and quality of these convenient ready-to-eat foods relies on a combination of mild heat treatment and refrigerated storage, sometimes in combination with other hurdles such as mild preservative factors. The major hazard to the microbiological safety of these foods is Clostridium botulinum. This paper reports on the prevalence and behaviour of proteolytic C. botulinum and non-proteolytic C. botulinum in gnocchi, a potato-based REPFED of Italian origin. Attempts to isolate proteolytic C. botulinum and non-proteolytic C. botulinum from gnocchi and its ingredients were unsuccessful. Based on assessment of the adequacy of the methods used, it was estimated that for proteolytic C. botulinum there was < 25 spores/kg of gnocchi and < 70 spores/kg of ingredients. The total anaerobic microbial load of gnocchi and its ingredients was low, with an estimated 1 MPN/g in processed gnocchi. Most of the anaerobic flora was facultatively anaerobic. A few obligately anaerobic bacteria were isolated from gnocchi and its ingredients and belonged to different Clostridium species. The protection ...Continue Reading

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Citations

Dec 5, 2009·Critical Reviews in Food Science and Nutrition·Mary Ellen CamireDanielle J Donnelly
Jun 26, 2013·International Journal of Food Microbiology·Jeff DaelmanJeanne-Marie Membré
Jan 8, 2013·International Journal of Food Microbiology·Jeff DaelmanMieke Uyttendaele
Mar 24, 2009·Journal of Applied Microbiology·G MoschonasD A McDowell
Feb 17, 2006·International Journal of Food Microbiology·Miia LindströmHannu Korkeala

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