Process cheese foods and spreads manufactured to contain low sodium concentrations (ca 320 mg/100 g or 90 mg/28 g, one serving) and added delta-gluconolactone (0.33%) were resistant to toxigenesis by Clostridium botulinum inoculated at a rate of 1000 spores/g and held at 30°C for 84 d. Low pH values (5.26 or less) provided by delayed acidity development from delta-gluconolactone were influential in the C. botulinum inhibition observed. Disodium phosphate, trisodium citrate, dipotassium phosphate, tripotassium citrate, and sodium aluminum phosphate used in screening tests as single emulsifiers (2.5%) in process cheese foods and spreads allowed toxin formation in many samples prepared. However, some inhibition of toxin formation was indicated for samples emulsified with disodium phosphate, and possibly trisodium citrate.
1Department of Food Science.
2Department of Bacteriology.