INHIBITORY POTENTIAL OF 4-CARBON DICARBOXYLIC-ACIDS ON CLOSTRIDIUM-BOTULINUM SPORES IN AN UNCURED TURKEY PRODUCT

Organic acids offer promising options for the food industry in its att empt to ensure product safety and to meet consumer demand for minimall y processed foods. In this study, four-carbon dicarboxylic acids were individually screened for their inhibitory potential against proteolyt ic Clostridium botulinum spores. Ground turkey breast meat was formula ted with 1.4% sodium chloride (NaCl), 0.3% sodium pyrophosphate, 2% or ganic acid, 8% water and 500 spores/g of a six-strain mixture of prote olytic C. botulinum. Samples were adjusted to pH 6. Ten g of product i n vacuum packages were heated in 75 degrees C water for 20 min, cooled and incubated for 0 to 25 days at 28 degrees C. Botulinal neurotoxin was detected at two days in control samples (0% acid) and at five days in 2% malic acid (0.13 M), aspartic (0.13 M), tartaric (0.12 M), succ inic (0.15 M), fumaric (0.15 M) samples. Toxin was undetected at 25 da ys in samples treated with maleic acid (0.15 M). Maleic acid reduced t otal aerobic bacteria and lactic acid organisms in temperature-abused product, compared to controls. Further systematic investigation of the se and related compounds with prior approval for food-use may demonstr ate previously unrecognized antibacterial potential.