Acid-blanching and EDTA reduce spoilage and toxigenesis of canned mushrooms inoculated with proteolytic Clostridium botulinum types A and B spores

• Published in: Journal of food protection Vol. 53; no. 5; pp. 425 - 427
• Main Authors: Okereke, A. (The Pennsylvania State University, University Park, PA), Beelman, R.B, Huhtanen, C.N, Miller, A.J
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.05.1990
• Subjects: ACIDE; ACIDOS; Biological and medical sciences; BLANCHIMENT; BLANQUEO; CHAMPIGNON COMESTIBLE; CHELATEUR; CLOSTRIDIUM; DEGRADATION; DETERIORO; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; HONGOS COMESTIBLES; PRODUCTOS ENLATADOS; PRODUIT EN CONSERVE; QUELATOS; TOXICIDAD; TOXICITE; Clostridium botulinum; Bleaching; Toxicity; Clostridiaceae; Clostridiales; Acidification; Bacteria; Edible fungi; Canned product
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-53.5.425

A new process involving acid-blanching and addition of EDTA to the canning brine (ABC) was compared with the standard commercial method (SCM) for the control of Clostridium botulinum spores in canned mushrooms. Fresh mushrooms were uniformly inoculated under vacuum with 10(5) spores of proteolytic strains of Clostridium botulinum Types A and B and processed either by the ABC or SCM method. Compared to the SCM, the ABC process significantly reduced the spoilage and toxigenesis of canned products. At F0 values of 0.5, 2, and 4, the ABC when compared to the SCM process reduced percent spoilage from 91.4 to 51.5, 17.6 to 6.3, and 12.1 to 2.9, respectively. No botulinal toxicity occurred except at F0 of 0.5 when the number of toxic cans was reduced from 54.3 to 30.3 by the ABC, compared to SCM