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J Assoc Off Anal Chem


Title:"Gas chromatographic detection of D-(-)-2,3-butanediol and butyric acid produced by sporeformers in cream-style corn and canned beef noodle soup: collaborative study"
Author(s):Schafer ML; Peeler JT; Bradshaw JG; Hamilton CH; Carver RB;
Address:
Journal Title:J Assoc Off Anal Chem
Year:1985
Volume:68
Issue:4
Page Number:626 - 631
DOI:
ISSN/ISBN:0004-5756 (Print) 0004-5756 (Linking)
Abstract:"A gas chromatographic method that identifies sporeformers as the cause of spoilage in swollen cans of low-acid foods was collaboratively studied in 2 stages. Two organic compounds produced by sporeformers, D-(-)-2,3-butanediol and butyric acid, are measured in the upper phase after centrifugation of the liquid portion of the can contents. Each sample is assayed on 2 packed columns designed for the assay of aqueous solutions of volatile fatty acids, using flame ionization detectors. For study 1, 16 duplicate inoculated cans of cream-style corn and beef noodle soup were sent to 9 collaborators. For study 2, 7 collaborators received 11 duplicate inoculated cans of the 2 foods. Duplicate uninoculated cans of each food served as negative controls. The inocula were 6 sporeforming organisms (4 Clostridium and 2 gas-forming Bacillus species) and 2 nonsporeformers. After the deletion of marginal samples, the percentages of correctly identified sporeformers and nonsporeformers in beef noodle soup were 83 (110/132) and 90 (54/60), respectively; corresponding percentages for cream-style corn were 80 (98/123) and 100 (35/35). The method has been adopted official first action"
Keywords:"Animals Bacteria/*metabolism Bacterial Physiological Phenomena Butylene Glycols/*analysis Butyrates/*analysis Butyric Acid Cattle Chromatography, Gas *Food Microbiology *Food Preservation Meat/*analysis Spores, Bacterial/metabolism Zea mays/*analysis;"
Notes:"MedlineSchafer, M L Peeler, J T Bradshaw, J G Hamilton, C H Carver, R B eng 1985/07/01 J Assoc Off Anal Chem. 1985 Jul-Aug; 68(4):626-31"

 
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