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Antibotulinal activity of process cheese ingredients
Kathleen A Glass1, Eric A Johnson
1Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA. kglass@wisc.edu
Journal of Food Protection
|August 28, 2004
Summary
Certain enzyme-modified cheeses (EMC), particularly Cheddar and Parmesan, effectively inhibit Clostridium botulinum growth and toxin production in food media. This antimicrobial effect is crucial for ensuring the safety of reduced-fat process cheese products.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Reduced-fat process cheese products require careful formulation to prevent microbial spoilage.
- Clostridium botulinum poses a significant safety risk due to its toxin production.
- Understanding ingredient interactions is key to developing safe and stable food products.
Purpose of the Study:
- To screen various ingredients for their ability to inhibit Clostridium botulinum growth and toxin production.
- To identify specific ingredients that can enhance the safety of reduced-fat process cheese.
- To evaluate the efficacy of enzyme-modified cheese (EMC) in preventing botulinal growth.
Main Methods:
- Ingredients were added to reinforced clostridial medium (RCM) at varying concentrations (0-10%).
- Media were inoculated with Clostridium botulinum serotypes A and B and incubated at 30°C for up to 6 weeks.
- Botulinal growth and toxin production were monitored.
- The antimicrobial effect of EMC was further investigated across different lots, assessing correlations with pH and water activity.
Main Results:
- Carbohydrate-based fat replacers, sweet whey, modified whey protein, and whey protein concentrate did not inhibit botulinal growth.
- Soy-based flavor enhancer (10%), Parmesan EMC (10%), and Cheddar EMC (5-10%) significantly inhibited botulinal toxin production for at least 6 weeks.
- The inhibitory effect of EMC varied significantly among 13 different lots.
- No correlation was found between the antimicrobial effect of EMC and its pH or water activity.
Conclusions:
- Certain enzyme-modified cheeses, specifically Cheddar and Parmesan, demonstrate significant potential as antimicrobial agents against Clostridium botulinum.
- These EMCs can be valuable ingredients for enhancing the safety of reduced-fat process cheese products.
- Further research is needed to understand the specific compounds within EMC responsible for the antimicrobial activity and to optimize their use in food manufacturing.