Safety evaluation of sous vide-processed products with respect of nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models

Eija Hyytiä-Trees (Corresponding Author), Eija Skyttä, Mirja Mokkila, Arvo Kinnunen, Miia Lindström, Liisa Lähteenmäki, Raija Ahvenainen, Hannu Korkeala

Research output: Contribution to journalArticleScientificpeer-review

37 Citations (Scopus)

Abstract

Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group IIClostridium botulinum by using challenge tests with low (2.0-log-CFU/kg) and high (5.3-log-CFU/kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were stored at 4 and 8°C and examined for the presence of botulinal spores and neurotoxin on the sell-by date and 7 days after the sell-by date. Most of the thermal processes were found to be inadequate for eliminating spores, even in low-inoculum samples. Only 2 of the 16 products were found to be negative for botulinal spores and neurotoxin at both sampling times. Two products at the high inoculum level showed toxigenesis during storage at 8°C, one of them at the sell-by date. The predictions generated by both the FMM thermal death model and the FMM and PMP growth models were found to be inconsistent with the observed results in a majority of the challenges. The inaccurate predictions were caused by the limited number and range of the controlling factors in the models. Based on this study, it was concluded that the safety of sous vide products needs to be carefully evaluated product by product. Time-temperature combinations used in thermal treatments should be reevaluated to increase the efficiency of processing, and the use of additional antibotulinal hurdles, such as biopreservatives, should be assessed.
Original languageEnglish
Pages (from-to)223 - 229
Number of pages7
JournalApplied and Environmental Microbiology
Volume66
Issue number1
DOIs
Publication statusPublished - 2000
MoE publication typeA1 Journal article-refereed

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sous vide
Clostridium botulinum
processed foods
Hot Temperature
Spores
safety
Safety
Neurotoxins
inoculum
Food
neurotoxins
spores
spore
toxigenesis
heat treatment
biopreservatives
heat
food
prediction
pathogens

Cite this

Hyytiä-Trees, Eija ; Skyttä, Eija ; Mokkila, Mirja ; Kinnunen, Arvo ; Lindström, Miia ; Lähteenmäki, Liisa ; Ahvenainen, Raija ; Korkeala, Hannu. / Safety evaluation of sous vide-processed products with respect of nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models. In: Applied and Environmental Microbiology. 2000 ; Vol. 66, No. 1. pp. 223 - 229.
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abstract = "Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group IIClostridium botulinum by using challenge tests with low (2.0-log-CFU/kg) and high (5.3-log-CFU/kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were stored at 4 and 8°C and examined for the presence of botulinal spores and neurotoxin on the sell-by date and 7 days after the sell-by date. Most of the thermal processes were found to be inadequate for eliminating spores, even in low-inoculum samples. Only 2 of the 16 products were found to be negative for botulinal spores and neurotoxin at both sampling times. Two products at the high inoculum level showed toxigenesis during storage at 8°C, one of them at the sell-by date. The predictions generated by both the FMM thermal death model and the FMM and PMP growth models were found to be inconsistent with the observed results in a majority of the challenges. The inaccurate predictions were caused by the limited number and range of the controlling factors in the models. Based on this study, it was concluded that the safety of sous vide products needs to be carefully evaluated product by product. Time-temperature combinations used in thermal treatments should be reevaluated to increase the efficiency of processing, and the use of additional antibotulinal hurdles, such as biopreservatives, should be assessed.",
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Safety evaluation of sous vide-processed products with respect of nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models. / Hyytiä-Trees, Eija (Corresponding Author); Skyttä, Eija; Mokkila, Mirja; Kinnunen, Arvo; Lindström, Miia; Lähteenmäki, Liisa; Ahvenainen, Raija; Korkeala, Hannu.

In: Applied and Environmental Microbiology, Vol. 66, No. 1, 2000, p. 223 - 229.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Safety evaluation of sous vide-processed products with respect of nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models

AU - Hyytiä-Trees, Eija

AU - Skyttä, Eija

AU - Mokkila, Mirja

AU - Kinnunen, Arvo

AU - Lindström, Miia

AU - Lähteenmäki, Liisa

AU - Ahvenainen, Raija

AU - Korkeala, Hannu

PY - 2000

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AB - Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group IIClostridium botulinum by using challenge tests with low (2.0-log-CFU/kg) and high (5.3-log-CFU/kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were stored at 4 and 8°C and examined for the presence of botulinal spores and neurotoxin on the sell-by date and 7 days after the sell-by date. Most of the thermal processes were found to be inadequate for eliminating spores, even in low-inoculum samples. Only 2 of the 16 products were found to be negative for botulinal spores and neurotoxin at both sampling times. Two products at the high inoculum level showed toxigenesis during storage at 8°C, one of them at the sell-by date. The predictions generated by both the FMM thermal death model and the FMM and PMP growth models were found to be inconsistent with the observed results in a majority of the challenges. The inaccurate predictions were caused by the limited number and range of the controlling factors in the models. Based on this study, it was concluded that the safety of sous vide products needs to be carefully evaluated product by product. Time-temperature combinations used in thermal treatments should be reevaluated to increase the efficiency of processing, and the use of additional antibotulinal hurdles, such as biopreservatives, should be assessed.

U2 - 10.1128/AEM.66.1.223-229.2000

DO - 10.1128/AEM.66.1.223-229.2000

M3 - Article

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JO - Applied and Environmental Microbiology

JF - Applied and Environmental Microbiology

SN - 0099-2240

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