Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Clostridium botulinum and Its Control in Low-Acid Canned Foods

  • Reddy, N. Rukma (National Center for Food Safety and Technology / U.S. Food and Drug Administration) ;
  • Skinner, Guy E. (National Center for Food Safety and Technology / U.S. Food and Drug Administration) ;
  • Oh, Sang-Suk (Department of Food Science and Technology, Ewha Womans University)
  • Published : 2006.08.30
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Abstract

Clostridium botulinum spores are widely distributed in nature. Type A and proteolytic type B bacteria produce heat-resistant spores that are primarily involved in most of the food-borne botulism outbreaks associated with low-acid canned foods. Food-borne botulism results from the consumption of food in which C. botulinum has grown and produced neurotoxin. Growth and toxin production of type A and proteolytic type B in canned foods can be prevented by the use of thermal sterilization alone or in combination with salt and nitrite. The hazardousness of C. botulinum in low-acid canned foods can also be reduced by preventing post-process contamination and introducing hazard analysis and critical control point (HACCP) practices during production. Effectiveness of non-thermal technologies such as high pressure processing with elevated process temperatures on inactivation of spores of C. botulinum will be discussed.

Keywords

References

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