Differential effects of sporulation temperature on the high pressure resistance of Clostridium botulinum type E spores and the interconnection with sporulation medium cation contents

Christian A. Lenz, Rudi F. Vogel

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

High pressure thermal (HPT) processing can be used to improve traditional preservation methods and increase food safety and durability, whereas quality related characteristics can be largely maintained. Clostridium (. C.) botulinum type E is a non-proteolytic, psychrotrophic, toxin-producing spore former, commonly associated with aquatic environments in temperate regions of the northern hemisphere. Sporulation in nature is likely to occur under varying conditions including temperature and nutrient availability, which might affect resistance properties of resulting spores.In our study, we determined the effect of sporulation temperature (13-38°C) on the resistance of three Clostridium botulinum type E strains to differently intense HPT treatments (200MPa at 40 and 80°C, and 800MPa at 40 and 80°C). Furthermore, the effect of cations on sporulation temperature-mediated alterations in HHP resistance was investigated. Results indicate that low and high sporulation temperatures can increase and decrease sporal HPT resistance, respectively, in a treatment-dependent (pressure level, treatment temperature) manner, whereas the trends observed are largely unaffected by pressure dwells (1s-10min). Furthermore, results show that the cation content of the sporulation medium (Ca2+, Mg2+, Mn2+) marginally influences and partially counteracts effects on the HPT resistance of spores grown at low and elevated temperatures, respectively. This suggests that sporulation temperature and medium cations provoke changes in some common spore resistance structures. Sporulation conditions can markedly affect spore resistance properties and, thus, should be considered for the experimental setup of worst case studies aiming to evaluate the effectiveness of food processes in terms of the inactivation of C.botulinum type E spores.

Original languageEnglish
Pages (from-to)434-442
Number of pages9
JournalFood Microbiology
Volume46
DOIs
StatePublished - 1 Apr 2015

Keywords

  • Cations
  • Clostridium botulinum type E
  • High pressure
  • Spore resistance
  • Sporulation temperature

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