CAFFEIC ACID ACTIVITY AGAINST CLOSTRIDIUM-BOTULINUM SPORES

Caffeic acid (CA) is widely distributed among higher fruits and vegeta bles. While CA has antimicrobial activity, little information exists o n its utility as a food additive. As such, CA was tested for activity against Clostridium botulinum spores. At 0.78 and 3.25 mM, CA inhibite d germination for 6 and 24 hr, respectively, with >100 mM required to render spores nonviable. CA concentrations greater than or equal to 50 mM reduced 80 degrees C spore thermal resistance. Sporostatic activity was retained when tested in commercial meat broths, and 5.0 mM CA del ayed toxigenesis. Caffeic acid has potential as a food additive to inh ibit growth of C. botulinum, and reduce thermal processing requirement s of heat sensitive foods.