MODULATION OF THERMAL-RESISTANCE OF PROTEOLYTIC CLOSTRIDIUM-BOTULINUMSPORE BY AROMATIC FLAVOR CARBONYLS

Phenylacetaldehyde (PH), benzaldehyde (BE), cinnamaldehyde (CI) and pi peronal (PI) were tested, singly and in various combinations, to deter mine their effect on thermal resistance at 90 degrees C of proteolytic Clostridium botulinum spores. Spore thermal resistance was modulated to varying degrees by the flavor compounds tested. Population densitie s of ethanol and unsupplemented controls, however, were unchanged for the duration of the test. At 100 mM concentrations, 90 degrees C therm al death decimal reduction times (D-90 degrees C) of 15.5, 10 . 7, 9 . 3 and 11 . 6 min were observed, respectively for PH, BE, CI and FI. I nhibitions comparable with those of single aldehydes were observed whe n various combinations of the aromatic aldehydes were tested. At a tot al carbonyl conc. of 100 mM, D-90 degrees C of 36, 14, 26, 14, 15 and 22 min were required to achieve a decimal reduction in population dens ity for PH+BE, PH+CI, PH+PI, BE+CI, BE+PI and CI+PI supplemented treat ments, respectively. Similar botulinal thermal resistance modulations occurred in the presence of three- and four-aldehyde combinations. The se data indicate that certain approved aromatic flavor compounds have potential as food additive controls against proteolytic C. botulinum s pores. Furthermore, the observed additive and synergistic combinationa l effects indicate that organoleptic restrictions or food substrate in compatibilities may be reduced.