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https://doi.org/10.31727/m.21.3.2

Clean Label Solution for the Control of Clostridium botulinum in Cooked Meats – A Case Study

Matthew McCusker ; Kerry group, Naas, Irska

Abstract

Clostridium botulinum bacteria may be of concern in raw and cooked refrigerated meat products with a shelf-life greater than 10 days, for which strict cold-chain management cannot be guaranteed. This case study describes the testing of a new proprietary clean-label system from Kerry Taste & Nutrition, Rosal XB, for the inhibition of C. botulinum spore germination in a number of cooked poultry products. Products were inoculated with non-proteolytic strains of C. botulinum under modified atmosphere packaging (MAP) conditions. They were stored under simulated cold-chain conditions and assayed for C. botulinum growth at appropriate intervals. Research results demonstrated that under the test conditions, products can achieve a shelf-life of 25 days, without the risk of C. botulinum growth.

Keywords

clean label; Clostridium botulinum; cooked meat products

Hrčak ID:

221109

URI

https://hrcak.srce.hr/221109

Publication date:

14.6.2019.

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