Use of Lactic Acid Bacteria to Inhibit the Growth of Clostridium Botulinum in a Novel Mussel Pack

NON-TECHNICAL SUMMARY: Mussels are packed live in a non-permeable, drip-free package with a proprietary mixture of gases in order to improve freshness, improve processing yields and increase retail sales. Prior to regulatory approval, a Hazard Analysis and Critical Control Point (HACCP) analysis of the package has identified the potential formation of botulism in packages exposed to temperature abuse as a serious hazard. The U.S. FDA recommends that at least two methods be used to prevent hazards, i.e. that the mussels will be spoiled beyond consumer acceptance before they are toxic to consumers, and that agents be added to the mussel pack to prevent the growth of Clostridium botulinum. Preliminary botulism challenge studies at the Center for Food Safety at the University of Georgia isolated lactic acid bacteria naturally present in the package which may inhibit the growth of Clostridium botulinum. We anticipate isolating a strain of lactic acid bacteria which can be added to our mussel package to prevent the growth of Clostridium botulinum. This will result in regulatory approval of a live mussel MAP technology in the U.S. We anticipate a doubling of retail sales when consumers experience added freshness and a drip-free package. Higher processing yields (by 10%) will result in a higher price to mussel aquaculturists and wild harvesters in the U.S. MAP mussel packs will also reduce the need for ice, waxed boxes and liners, resulting in greater environmental sustainability for the industry.