Clostridium botulinum Growth and Toxigenesis in Shelf‐Stable Noodles

Abstract

ABSTRACT Unacidified and acidified noodles were inoculated with a composite of C. botulinum types A and B spores. Noodles were cooked, packaged in oxygen‐permeable polypropylene bags, steamed, cooled, then stored aerobically at 7 or 23°C, or anaerobically at 30°C. Toxin did not develop in any aerobically stored samples at pH ±4.5. Toxin developed in samples with pH >5.0, stored aerobically and anaerobically. In addition, toxin was detected in one anaerobically incubated acidified unit where pH had been increased by microbial growth. Proper acidification of product prevented toxic growth of C. botulinum.