P2-78 Comparison of Thermal and Pressure-assisted Thermal D-values of Clostridium botulinum and Clostridium sporogenes PA3679 Spores

Tuesday, August 5, 2014
Exhibit Hall D (Indiana Convention Center)
Travis Morrissey, U.S. Food and Drug Administration, Bedford Park, IL
Lindsay Halik, Institute for Food Safety and Health, Bedford Park, IL
Viviana Loeza, Institute for Food Safety and Health, Bedford Park, IL
Eduardo Patazca, Illinois Institute of Technology, Bedford Park, IL
Kristin Marshall, U.S. Food and Drug Administration, Bedford Park, IL
Rukma Reddy, U.S. Food and Drug Administration, Bedford Park, IL
Guy Skinner, U.S. Food and Drug Administration, Bedford Park, IL
John Larkin, U.S. Food and Drug Administration, Bedford Park, IL
Introduction: Impact of High Pressure Processing (HPP) on the survival of proteolytic spores of Clostridium botulinum is important in low-acid foods.

Purpose: Study and compare thermal and pressure-assisted thermal resistances of the most resistant proteolytic C. botulinum strains and C. sporogenes PA 3679 spores suspended in ACES buffer (pH 7.0).

Methods: Spores of Giorgio-A and 69-A strains of C. botulinum and C. sporogenes PA 3679 were prepared using biphasic media and diluted in ACES buffer (0.05M, pH 7) to 105-106CFU/ml. Diluted samples were placed into a modified sterile transfer pipette, heat-sealed and subjected to combinations of temperature (93-108°C) and high pressure (600-750 MPa) in a laboratory scale high pressure system. Another set of diluted spores were placed in NMR tubes, both ends heat-sealed, and subjected to various temperatures (93-108°C) and times in a Fluke 7321 High Precision Bath with Duratherm S as heat transfer fluid.  Survivors were determined by a 5-tube MPN method using TPGY broth after incubation for 3 months.

Results: Thermal and pressure-assisted D-values (min) of Giorgio-A, 69-A, and PA3679 decreased as process temperature increased.  Highest log reduction (> 4.5) of spores occurred at 108°C and the highest temperature and pressure combination (108°C and 750 MPa). Thermal D-values were higher for Giorgio-A, 69-A, and PA 3679 at any temperature compared those processed at the same temperature combined with pressure.  For example, thermal D-values at 108°C for Giorgio-A, 69-A, and PA3679 were 3.5, 2.9, and 12.5 minutes, respectively.  These times are higher than those obtained at the same temperature combined with 600 MPa (e.g. 2.4 for Giorgio-A, 2.1 for 69-A, and 5.7 for PA3679).  Thermal and pressure-assisted D-values for PA3679 were higher than those for C. botulinum under the same conditions.  

Significance: C. sporogenes PA3679 appears more resistant to thermal and pressure-assisted HPP than C. botulinum strains based on the thermal and pressure-assisted D-values.