SPOROSTATIC, SPORICIDAL, AND HEAT-SENSITIZING ACTION OF MALEIC-ACID AGAINST SPORES OF PROTEOLYTIC CLOSTRIDIUM-BOTULINUM

The antibotulinal potential of maleic acid was investigated in an uncu red turkey product and model systems. There was a dose-related delay i n neurotoxin detection, with no toxin developing after 40 days at 28 d egrees C with 500 or 1,500 Clostridium botulinum spores per g and 2% m aleic acid. Anaerobic and aerobic microflora were suppressed by maleic acid, and pH remained constant during the incubation period. Sporicid al and sporostatic concentrations were 19.5 and 2.4 mM, respectively, in broth. The 8-day sporostatic levels were >5 and 2 mM for canned chi cken and beef broths, respectively. Dipicolinic acid release was reduc ed by 50% with 0.25 mM maleic acid. Maleic acid also lowered spore the rmal resistance at 80 degrees C. These data indicate that maleic acid inactivates C. botulinum spores, delays spore outgrowth, and reduces t hermal resistance.