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Modelling the combined effects of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in a controlled environment (nutrient broth)

Citation

Khanipour, E and Flint, SH and McCarthy, OJ and Golding, M and Palmer, J and Ratkowsky, DA and Ross, T and Tamplin, M, Modelling the combined effects of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in a controlled environment (nutrient broth), Food Control, 62 pp. 32-43. ISSN 0956-7135 (2016) [Refereed Article]

Copyright Statement

Copyright 2015 Elsevier Ltd.

DOI: doi:10.1016/j.foodcont.2015.10.012

Abstract

The safe preservation of new generation foods (high moisture, low salt, high pH and shelf stable under ambient conditions) is microbiologically challenging. The growth of Clostridium botulinum in low acid foods is a hazard for consumers. In this study the combined effect of salt (sodium chloride) (0–4% w/v), potassium sorbate (0–4% w/v) and nisin (0–300 ppm) at two different pHs (5.5 and 7) on the probability of growth of Clostridium sporogenes spores, as a non-toxigenic surrogate of C. botulinum, was evaluated in nutrient broth. Nutrient broth was used as it can easily and accurately be adjusted and controlled in terms of composition, and allows more rapid growth than is observed in food. The aims of this study were to develop probability of growth models in which the logit is expressed as a function of the concentrations of the selected preservatives. The developed models fit the data adequately. The c-values models were close to 1, indicating good predictive power. This indicates the performance of models would be satisfactory. The results of this study indicated that salt, potassium sorbate and nisin had significant inhibitory effects on the growth of C. sporogenes in high moisture (>95%) and high pH conditions (pH > 4.5). Combinations of the selected preservatives were more effective than any of them individually. The inhibitory effects of all three preservatives in the current study were pH dependent. Less stringent combinations of preservative concentrations were required experimentally to stop growth at pH 5.5 compared with pH 7.

Item Details

Item Type:Refereed Article
Keywords:botulism risk, model, prediction
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:Ratkowsky, DA (Dr David Ratkowsky)
Author:Ross, T (Associate Professor Tom Ross)
Author:Tamplin, M (Professor Mark Tamplin)
ID Code:110143
Year Published:2016
Web of Science® Times Cited:3
Deposited By:TIA - Research Institute
Deposited On:2016-07-14
Last Modified:2017-04-24
Downloads:0

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