Growth and toxin production of C. botulinum type E in packaged sea food with carbon dioxide-atmosphere

二氧化碳气氛包装海鲜中 E 型肉毒杆菌的生长和毒素产生

• 批准号: 09660224
• 负责人: KIMURA Bon
• 金额: $ 0.64万
• 依托单位: Tokyo University of Fisheries
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09660224/
• 关键词: MA package; Carbon dioxide; Clostrridium botulinum type E; Spore; Germination; Toxin production; Fish fillet; 静菌効果; 低温管理

In order to establish a method for studying the growth and toxin production by Clostridium botulinum in modified atmosphere packaged (MAP) condition, agar surface system using Trypticase Soy Agar (TSA) plate in which the pH was adjusted to equal that in COィイD22ィエD2 atmospheres was employed. Results showed that this system could be used for estimating the effect of headspace gas on the bacterial growth (Escherichia coil and Staphylococcus aureus) on the surface of (TSA) packaged with various COィイD22ィエD2 partial pressures (0, 20, 40, 60, 80, 100%, balance NィイD22ィエD2).Using the agar surface system described above, the effect of COィイD22ィエD2 on spore germination and vegetative cell growth of Clostridinium botulinum was investigated at various concentration (COィイD22ィエD2 0-100%,remainder NィイD22ィエD2) and temperatures (15℃, 5℃). At 15℃, the number of spore which could germinate and outgrow was significantly enhanced under a controlled COィイD22ィエD2 gas atmosphere as compared to NィイD22ィエD2 gas atm … More osphere (100%) regardless of their concentrations. The highest number of germinating spore was obtained with COィイD22ィエD2 concentration of 20%, as followed by 40%, 60%, 80%, and 100% in this order. Storage at 5℃ under COィイD22ィエD2 atmosphere significantly reduced the number of spore which could germinate. Under NィイD22ィエD2 atmosphere the number of spore did not differ from initial levels and remained unchanged for remainder of the storage period. Hence it was suggested that COィイD22ィエD2 not only inhibit germination but also promote the death of C. botulinum type E at 5 or 0 ℃ on the agar media employed.These findings on the adverse effect of COィイD22ィエD2 on spore germination with decreasing temperatures suggest extreme importance of proper storage temperatures for controlled COィイD22ィエD2 MAP (Modified Atmosphere Packaged) foods at all point of the food chain.Finally, the growth and toxin production of Clostriclium botulinum type E inoculated on fresh fish fillets (jack mackerel and yellowtail) packaged under carbon dioxide (COィイD22ィエD2 40%, NィイD22ィエD2 60%) and NィイD22ィエD2(NィイD22ィエD2 100%) controlled gas atmosphere were investigated at two abusive temperatures (10℃, 30℃) for short period of time. At 10℃, the growth of C. botulunum was slower in samples initially packaged with 40% COィイD22ィエD2 than those packaged with 100% NィイD22ィエD2 in Jack Mckerel samples, indicating a potentially lower risk in COィイD22ィエD2 atmosphere than in NィイD22ィエD2 atmosphere at 10℃. No increase in the C. botulinum type E population on jack mackerel was noted regardless of the type of packaging within 6h at 30℃. At prolonged period of storage at 10℃, all samples were spoiled before they became toxic, regardless of atmospheres. The results suggested that the botulinal risk in MAP fish in Japanese distribution system is minimal even under abusive conditions. Less

为了建立一种研究气调包装（MAP）条件下肉毒梭菌生长和产毒的方法，采用胰蛋白酶大豆琼脂（TSA）平板琼脂表面系统，调节pH值至CO_2 ~（2+）D_2 ~（2+）D_2气氛。结果表明，该系统可用于评价顶空气体对细菌生长的影响（大肠杆菌和金黄色葡萄球菌）表面上的（TSA），包装有不同的CO2/D22/D2分压（0，20，40，60，80，100%，余量为N-甲基-D-22-甲基-D-2）。研究了不同浓度的CO2-D22-D2对肉毒梭菌孢子萌发和营养细胞生长的影响（CO ↓ [2] D22 ↓ [2] 0- 100%，余量为N ↓ [2] D22 ↓ [2]）和温度（15℃，5℃）。在15℃时，CO2 + D22 + D2气体气氛下的孢子萌发和长出数比N2 + D22 + D2气体气氛下的孢子萌发和长出数显著增加 ...更多信息 臭氧层（100%），无论其浓度如何。CO2 + D22 + D2浓度为20%时孢子萌发率最高，其次为40%、60%、80%和100%。5℃ CO_2 ~（2+）在NH 4Cl D22和NH 4Cl D2气氛下，孢子数量与初始水平没有差异，并且在储存期的剩余时间内保持不变。因此，CO_（22）O_ CO_2 ~（2+）D_22 ~（2+）D_2在5 ℃或0 ℃下对E型肉毒杆菌的孢子萌发有抑制作用，说明CO_2 ~（2+）D_22 ~（2+）MAP适宜的保存温度是非常重要的（气调包装）食品在食物链的所有点。最后，E型肉毒梭菌在新鲜鱼片上的生长和产毒（竹荚鱼和黄尾鱼）在二氧化碳下包装（CO氧化物D22氧化物D2 40%，N氧化物D22氧化物D2 60%）和N氧化物D22氧化物D2在10℃、30℃两种温度下，对（N_（10）D_（22）N_（10）D_（22）100%）可控气氛进行了短时间的研究。在10℃时，C.在Jack Mckerel样品中，最初用40% CO灭菌D22灭菌D2包装的样品中肉毒杆菌的传播速度慢于用100% N灭菌D22灭菌D2包装的样品，表明在10℃下，CO灭菌D22灭菌D2气氛中的潜在风险低于N灭菌D22灭菌D2气氛。C.在30℃下，无论包装类型如何，在6 h内，都可以观察到竹荚鱼上的E型肉毒杆菌种群。在10℃下长期储存时，所有样品在变得有毒之前均已变质，与大气环境无关。结果表明，在日本的分销系统中的MAP鱼肉毒杆菌的风险是最小的，即使在滥用的条件下。少

项目成果

B.Kimura,T.Yoshiyama,and T.Fujii: "Carbon dioxide inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted surface in a model system." J.Food Sci.(印刷中1998年9月14日受理).

B. Kimura、T. Yoshiyama 和 T. Fujii：“模型系统中 pH 值调节表面上的二氧化碳对大肠杆菌和金黄色葡萄球菌的抑制。”（出版中，1998 年 9 月 14 日收到） ）。