{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T05:42:11Z","timestamp":1790833331468,"version":"4.1.0"},"reference-count":32,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,12,18]],"date-time":"2024-12-18T00:00:00Z","timestamp":1734480000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    Our study aims to assess the thermal inactivation of non-proteolytic type B\n                    <jats:italic>Clostridium botulinum<\/jats:italic>\n                    spores in a plant-based fish and to evaluate the potential of alternative heat treatments at temperatures below the safe harbor guidelines established for vacuum-packed chilled products of extended durability. First, the heat resistance of the spore suspension was determined using capillary tubes in potassium phosphate buffer at 80\u00b0C. The D\n                    <jats:sub>80<\/jats:sub>\n                    value was estimated to be 0.7\u20130.8\u202fmin. Then, inactivation was studied in a plant-based fish alternative using \u201cthermal cells equipment.\u201d Inactivation kinetics were obtained at four temperatures: 78, 81, 84 and 85\u00b0C, in duplicates. A secondary model describing log\n                    <jats:sub>10<\/jats:sub>\n                    D values versus temperatures was fitted to the dataset. The model parameters Z\n                    <jats:sub>T<\/jats:sub>\n                    and log\n                    <jats:sub>10<\/jats:sub>\n                    D\n                    <jats:sub>ref<\/jats:sub>\n                    (log\n                    <jats:sub>10<\/jats:sub>\n                    D at T\n                    <jats:sub>ref<\/jats:sub>\n                    82\u00b0C) were estimated to be 8.02\u202f\u00b1\u202f0.46\u00b0C and 0.32\u202f\u00b1\u202f0.02, respectively. Model validation was done first with additional data collected at three different temperatures (79.1, 82.5, 87.5\u00b0C) and second with literature data. The time required to deliver 6 log reduction in the plant-based food matrix was predicted at temperatures within the range 80\u201390\u00b0C. The recommended processing for vacuum-packed chilled products, 90\u00b0C for 10\u202fmin, was evaluated. We demonstrated that the recommended processing is approximately five times more than the time required for 6 log reduction of non-proteolytic\n                    <jats:italic>C. botulinum<\/jats:italic>\n                    in the plant-based fish alternative, indicating a substantial margin of safety. Our findings highlight the importance of conducting product-specific studies for the evaluation of thermal processing and the potential of process optimization for certain product categories.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2024.1509681","type":"journal-article","created":{"date-parts":[[2024,12,18]],"date-time":"2024-12-18T10:53:27Z","timestamp":1734519207000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":5,"title":["Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative"],"prefix":"10.3389","volume":"15","author":[{"given":"Chrysanthi","family":"Champidou","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariem","family":"Ellouze","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nabila","family":"Haddad","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jeanne-Marie","family":"Membr\u00e9","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2024,12,18]]},"reference":[{"key":"ref1","year":"2020"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"1675","DOI":"10.1128\/AEM.03630-15","article-title":"Quantification of nonproteolytic Clostridium botulinum spore loads in food materials","volume":"82","author":"Barker","year":"2016","journal-title":"Appl. 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