Question

What is the acceptable level of Clostridium botulinum in fruit juice?

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Answer 1

Hi answer:

The Clostridium botulinum produces botulinum toxin a nerve poison. Botulism has been recognized as a public health problem since 1793. This bacterium is commonly found in soil. The chances of spreading this disease are more in fruits and vegetables because they are in direct contact with the soil. C. botulinum produce spores and the spreading of this disease is generally taking place by spores. Normally these spores grow in less acidic food or juices. Odlaug and Peflug, (1978), describe the detail occurrence, spreading of C. botulinum in acidic foods. The C. botulinum generally grows and produce toxin in less acidic juices. After that, an intensive research has been made regarding this food poisoning. A large number of strategies and technique have been carried out to overcome this problem. In 2006, 4 cases of botulism in US and two in Canada was reported. This toxin was produced in carrot juice which was not refrigerated properly. To avoid the toxin juices must be kept chilled or refrigerated because in low-temperature conditions the spores of C. botulinum is not grown and unable to produce the toxin. The exact acceptable limit of the Clostridium botulinum in fruit juices is not settled by the scientist, but it is advised that the fruit juices must be pasteurized before canning and the proper hygienic conditions must be maintained during processing. And the canned or packed juices must be served chilled one so that the spore of the C. botulinum are unable to grow in the juice.

References:

1. THERON E. ODLA UG and IRVING J. PFLUG (1978) Clostridium botulinum and Acid Foods. Journal of Food processing 41 (7) 566-673.
2. Arti Pandey¹ and Pradeep S. Negi Use of Natural Preservatives for Shelf Life Extension of Fruit Juices https://doi.org/10.1016/B978-0-12-802230-6.00029-1