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Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014

  1. G.E. Skinner1,*,
  2. H.M. Solomon2,
  3. G.A. Fingerhut3

Article first published online: 20 JUL 2006

DOI: 10.1111/j.1365-2621.1999.tb15119.x

Issue

Journal of Food Science

Journal of Food Science

Volume 64, Issue 4, pages 724–727, July 1999

Additional Information

How to Cite

Skinner, G.E., Solomon, H.M. and Fingerhut, G.A. (1999), Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014. Journal of Food Science, 64: 724–727. doi: 10.1111/j.1365-2621.1999.tb15119.x

Author Information

  1. 1

    Author Skinner is with the U.S. Food & Drug Administration, Division of Food Processing & Packaging, Food Process Hazard Analysis Branch / National Center for Food Safety & Technology, Summit-Argo, IL, 60501.

  2. 2

    Author Solomon is with the U.S. Food & Drug Administration, 200 C St., SW, Washington, DC 20204.

  3. 3

    Author Fingerhut is with the National Center for Food Safety & Technology / IIT, Summit- Argo, IL 60501.

*Address inquiries to Dr. Guy E. Skinner.

Publication History

  1. Issue published online: 20 JUL 2006
  2. Article first published online: 20 JUL 2006
  3. Ms received 7/1/98; revised 2/17/99; accepted 3/6/99.

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Keywords:

  • biocontrol;
  • Clostridium botulinum;
  • storage stability;
  • refrigerated food;
  • Lactobacillus plantarum;
  • pea soup

ABSTRACT

The ability of Lactobacillus plantarum ATCC 8014 to inhibit Clostridium botulinum toxin production in pea soup was investigated. Soup containing C. botulinum spores (103/g) with and without L. plantarum (106/g) were evaluated. Soup containing only type A spores was toxic on days 1 and 2 when incubated at 35°C and 25°C, respectively. Soup containing only proteolytic type B spores was toxic on days 2 and 5 at 35°C and 25°C, respectively. Soup containing only type E spores was toxic at 25°C, 15°C, and 5°C in 7, 7, and 63 days respectively. No toxin was found in soup containing C. botulinum spores plus L. plantarum at any temperature studied.

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