Inactivation of Clostridium botulinum Spores in Plant-Based Fish
Author Information
Author(s): Champidou Chrysanthi, Ellouze Mariem, Haddad Nabila, Membré Jeanne-Marie
Primary Institution: Nestlé Research, Lausanne, Switzerland
Hypothesis
This study aims to assess the thermal inactivation of non-proteolytic type B Clostridium botulinum spores in a plant-based fish and evaluate alternative heat treatments.
Conclusion
The study found that the recommended processing time of 90°C for 10 minutes is significantly longer than the time required for a 6 log reduction of non-proteolytic C. botulinum in the plant-based fish alternative.
Supporting Evidence
- The D80 value for the spores was estimated to be 0.7–0.8 minutes.
- The time required for a 6 log reduction at 90°C was predicted to be 1.26 minutes.
- The study demonstrated that the recommended processing time is approximately five times longer than necessary for effective inactivation.
Takeaway
The researchers tested how to kill harmful bacteria in plant-based fish using heat, and found that they could do it much faster than the usual method.
Methodology
The study involved determining the heat resistance of spores and studying inactivation in a plant-based fish alternative at various temperatures using thermal cells.
Potential Biases
The study did not report any financial support or conflicts of interest, but the authors are affiliated with Nestlé Research.
Limitations
The study focused on a single strain of non-proteolytic C. botulinum and may not represent all strains or food matrices.
Digital Object Identifier (DOI)
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