CLOSTRIDIUM BOTULINUM CONTROL IN MIDLY PROCESSED REFRIGERATED FOOD PRODUCTS

摘要

The protection of low-acid, high moisture and/or high water activity processed food products against outgrowth of Clostridium botulinum. It was surprisingly found that combinations of propionic acid and/or a salt thereof with nisin are very effective in preventing Clostridium botulinum outgrowth. In certain embodiments, cinnamic acid and/or a salt thereof can be added to these combinations to give particularly good results. These combinations provide a preservative system that is particularly effective against Clostridium botulinum outgrowth. The use of these preservative systems in food products that are conductive to Clostrisium botulinum outgrowth. The food products including these preservative systems and the methods of producing them.

主权项

1. A method for:
i) preventing outgrowth of Clostridium botulinum in a food product; and/or ii) preventing germination of Clostridium botulinum in a food product; and/or iii) extending the shelf-life of a processed food product; and/or iv) protecting a food product against spoilage by Clostridium botulinum; and/or v) killing Clostridium botulinum bacteria in a food product; and/or vi) inactivating Clostridium botulinum spores in a food product; and/or vii) preventing toxin formation by Clostridium botulinum in a food product; and/or viii) preventing foodborne botulism; said method comprising incorporating into a food product a preservative system comprising i) propionic acid or a salt thereof and ii) nisin.