Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta
The ability of proteolytic Clostridium botulinum (types A, B, and F) to produce toxin in filled fresh Italian pasta (tortelli) packed under a modified atmosphere was investigated. Four types of tortelli (filled with artichoke, meat, ricotta-spinach, or salmon) were inoculated with a suspension of heat-shocked spores to give an initial concentration of approximately 10(3) spores per piece. Samples were incubated at both 12 and 20 degrees C for up to 50 days and examined at selected time intervals for the presence of toxin by an ELISA and the mouse test. Toxin was not detected in any tortelli stored at 12 degrees C. When storage was at 20 degrees C, toxin was detected in the salmon-filled tortelli at day 30, in the meat and ricotta-spinach tortelli at day 50, but not in the artichoke-filled tortelli at day 50.
| Medienart: |
Artikel |
|---|
| Erscheinungsjahr: |
1998 |
|---|---|
| Erschienen: |
1998 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:61 |
|---|---|
| Enthalten in: |
Journal of food protection - 61(1998), 8 vom: 15. Aug., Seite 988-93 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Del Torre, M [VerfasserIn] |
|---|
| Themen: |
Botulinum Toxins |
|---|
| Anmerkungen: |
Date Completed 22.10.1998 Date Revised 07.03.2023 published: Print Citation Status MEDLINE |
|---|
| Förderinstitution / Projekttitel: |
|
|---|
| PPN (Katalog-ID): |
NLM096529806 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM096529806 | ||
| 003 | DE-627 | ||
| 005 | 20231222104037.0 | ||
| 007 | tu | ||
| 008 | 231222s1998 xx ||||| 00| ||eng c | ||
| 028 | 5 | 2 | |a pubmed24n0322.xml |
| 035 | |a (DE-627)NLM096529806 | ||
| 035 | |a (NLM)9713759 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Del Torre, M |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta |
| 264 | 1 | |c 1998 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 500 | |a Date Completed 22.10.1998 | ||
| 500 | |a Date Revised 07.03.2023 | ||
| 500 | |a published: Print | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a The ability of proteolytic Clostridium botulinum (types A, B, and F) to produce toxin in filled fresh Italian pasta (tortelli) packed under a modified atmosphere was investigated. Four types of tortelli (filled with artichoke, meat, ricotta-spinach, or salmon) were inoculated with a suspension of heat-shocked spores to give an initial concentration of approximately 10(3) spores per piece. Samples were incubated at both 12 and 20 degrees C for up to 50 days and examined at selected time intervals for the presence of toxin by an ELISA and the mouse test. Toxin was not detected in any tortelli stored at 12 degrees C. When storage was at 20 degrees C, toxin was detected in the salmon-filled tortelli at day 30, in the meat and ricotta-spinach tortelli at day 50, but not in the artichoke-filled tortelli at day 50 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 7 | |a Botulinum Toxins |2 NLM | |
| 650 | 7 | |a EC 3.4.24.69 |2 NLM | |
| 700 | 1 | |a Stecchini, M L |e verfasserin |4 aut | |
| 700 | 1 | |a Peck, M W |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of food protection |d 1977 |g 61(1998), 8 vom: 15. Aug., Seite 988-93 |w (DE-627)NLM076798534 |x 1944-9097 |7 nnns |
| 773 | 1 | 8 | |g volume:61 |g year:1998 |g number:8 |g day:15 |g month:08 |g pages:988-93 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 61 |j 1998 |e 8 |b 15 |c 08 |h 988-93 | ||