INVESTIGATION OF THE ABILITY OF PROTEOLYTIC CLOSTRIDIUM-BOTULINUM TO MULTIPLY AND PRODUCE TOXIN IN FRESH ITALIAN PASTA

The ability of proteolytic Clostridium botulinum (types A, B, and F) t o produce toxin in filled fresh Italian pasta (tortelli) packed under a modified atmosphere was investigated. Four types of tortelli (filled with artichoke, meat, ricotta-spinach, or salmon) were inoculated wit h a suspension of heat-shocked spores to give an initial concentration of approximately 10(3) spores per piece. Samples were incubated at bo th 12 and 20 degrees C for up to 50 days and examined at selected time intervals for the presence of toxin by an ELISA and the mouse test. T oxin was not detected in any tortelli stored at 12 degrees C. When sto rage was at 20 degrees C, toxin was detected in the salmon-filled tort elli at day 30, in the meat and ricotta-spinach tortelli at day 50, bu r not in the artichoke-filled tortelli at day 50.