Journal article
Packaging of Scallops with Sorbate: An Assessment of the Hazard from Clostridium botulinum
Journal of Food Science, Vol.53(2), pp.349-352
1987
Abstract
Toxin production in shucked scallops by a mixture of 10 strains of Clostridium botulinum (types A, B, E, F) was studied using mouse bioassay. Scallops, with or without 0.1% potassium sorbate, were packaged in air-permeable film or vacuum packaged in impermeable film. Two trials were done in which packages were inoculated with different spore levels and held at 4°, 10° and 27°C. Bacterial counts were made on various selective media. Only type A toxin was observed and this only in evacuated packages held at 27°C. Toxin developed more rapidly in the presence of sorbate. All packages in which toxin was recorded had offensive odors and were visibly spoiled. The potential hazard from botulism is discussed.
Details
- Title
- Packaging of Scallops with Sorbate: An Assessment of the Hazard from Clostridium botulinum
- Authors
- G C Fletcher (Author) - DSIR Division of Horticulture and Processing, New ZealandW G Murrell (Author) - CSIRO Division of Food ResearchJ A Statham (Author) - CSIRO Division of Fisheries ResearchB J Stewart (Author) - CSIRO Division of Food ResearchH A Bremner (Author) - CSIRO Division of Fisheries Research
- Publication details
- Journal of Food Science, Vol.53(2), pp.349-352
- Publisher
- Wiley-Blackwell Publishing Inc.
- Date published
- 1987
- DOI
- 10.1111/j.1365-2621.1988.tb07703.x
- ISSN
- 0022-1147
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450112202621
- Output Type
- Journal article
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- Web Of Science research areas
- Food Science & Technology