M. Deltorre et al., INVESTIGATION OF THE ABILITY OF PROTEOLYTIC CLOSTRIDIUM-BOTULINUM TO MULTIPLY AND PRODUCE TOXIN IN FRESH ITALIAN PASTA, Journal of food protection, 61(8), 1998, pp. 988-993
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.