Carbohydrate food products resistant to Clostridium botulinum and the formation of enterotoxin

The growth of Clostridium botulinum and the formation of enterotoxin in carbohydrate food products, such as honey, is inhibited by adding to the carbohydrate food products an effective amount of a compound selected from the group consisting of hypophosphorous acid and its nontoxic water-soluble salts. Such additives may be present in combination with minor amounts, for example 40 ppm, of sodium nitrite.

This invention relates to a composition which inhibits the growth of 
Clostridium botulinum in carbohydrate food products. Throughout the 
specification and claims the term "carbohydrate food products" will define 
a food characterized by a high carbohydrate content and a low protein and 
fat content such that the ratio of carbohydrate to protein and fat (C/P&F) 
is greater than 1. Meat, fish and poultry products are characterized by a 
low ratio of carbohydrate to protein and fat, that is, C/P&F is less than 
1. 
According to data from the Center for Disease Control, at least 139 cases 
of infant botulism have been identified in the United States since 1976. 
As a result of concern by the Food and Drug Administration over findings 
attributing infant botulism to some infant foods, with honey as a 
suspected product, the Food and Drug Administration selected several 
categories of infant foods for analysis. The products investigated 
included dry cereals, commercially canned fruits, commercially canned 
fruit juice, fresh cooked carrots, honey, corn syrup, dry commercial baby 
formula, regular cows milk, nonfat milk and sugar. 
The survey was conducted after an initial survey in which the Food and Drug 
Administration sampled 24 infant food products to determine whether the 
products might be carriers of botulinum spores. In the original survey, 8 
to 40 samples of corn syrups were found positive for spores. Food and Drug 
Administration officials are now analyzing data from a recent survey in 
which the agency found that 6 of 961 samples of corn syrups contained 
Clostridium botulinum spores. The preliminary data indicated that corn 
syrup could be a possible source of Clostridium botulinum spores. 
In accordance with the present invention, the growth of Clostridium 
botulinum and the production of botulinal toxin is inhibited during the 
storage of carbohydrate food products by addition thereto of an effective 
amount of a compound selected from the group consisting of hypophosphorous 
acid and its nontoxic water-soluble salts, such as sodium and potassium 
hypophosphite, calcium hypophosphite, magnesium hypophosphite and 
manganese hypophosphite. Sodium hypophosphite is conveniently used in the 
form of its monohydrate, NaH.sub.2 PO.sub.2.H.sub.2 O. Small amounts, that 
is, from about 40 ppm to about 120 ppm of sodium nitrite may also be 
present in the carbohydrate food product. 
The amount of hypophosphite salt (or hypophosphorous acid) that is added 
may vary with the carbohydrate food, the particular hypophosphite salt and 
the presence or absence of sodium nitrite; and is effective in amounts of 
from about 500 to about 3000 parts per million. About 3000 parts per 
million of a hypophosphite salt is sufficient to inhibit or block the 
formation of enterotoxins from Clostridium botulinum if there is no 
nitrite in the carbohydrate product. One thousand parts per million of 
sodium hypophosphite is effective when as little as 40 parts per million 
of sodium nitrite is also present in the carbohydrate food product. As 
indicated above, the potassium, calcium, magnesium or manganese 
hypophosphite salts may be employed in similar amounts with good results. 
The choice of a particular hypophosphite salt will depend upon its cost 
and relative effectiveness, and the amount of hypophosphite salt may be 
reduced if sodium nitrite is also present in amounts between about 40 ppm 
and 120 ppm. Particularly preferred are carbohydrate food products 
containing from 2000 to about 3000 ppm of hypophosphorous acid or its 
nontoxic water-soluble salts. The combination of 40 ppm sodium nitrite 
with 1000 ppm of sodium hypophosphite is also highly effective. 
In the practice of the present invention, the hypophosphorous acid (or its 
nontoxic salt) may be added to the carbohydrate food product in solution 
or solid form. The present invention has particular application to the 
processing of baby foods and infant formulas wherein the hazards of 
botulism are believed to be particularly great due to the small body 
weight of the baby and the lack of flora in the lower gut. Examples of 
such carbohydrate food products having a C/P&F fat ratio of more than 1 
are listed in Table I. The addition of an effective amount, that is, about 
1000 to about 3000 ppm of hypophosphorous acid or one of its nontoxic 
salts to such carbohydrate food products will inhibit the growth of 
Clostridium botulinum and the formation of enterotoxins.

The invention is further illustrated by the following examples which should 
not be considered as limitative of its scope. 
EXAMPLE I 
To 99.8 kg of light corn syrup is added with stirring 200 g (2000 ppm) of 
sodium hypophosphite. The mixture is heated to the boiling point and 
bottled hot in glass jars. 
EXAMPLE II 
To 99.95 kg of an aqueous sucrose solution (70.degree. Brix) is added with 
stirring 50 g (500 ppm) of sodium hypophosphite. The mixture is heated to 
the boiling point and bottled hot. 
EXAMPLE III 
To 99.7 kg of strained clover honey is added with stirring 300 g (3000 ppm) 
of sodium hypophosphite. The mixture is heated to 240.degree. F. 
(115.5.degree. C.) for 3 minutes and bottled hot. 
EXAMPLE IV 
A dry rice cereal may be prepared by mixing thoroughly the following 
ingredients: 
______________________________________ 
Banana Puree 33 kg 
Rice Flour 25 kg 
Sucrose 20 kg 
Soya Protein Concentrate 
10 kg 
Dextrose 8 kg 
Soya Oil 1.7 kg 
Calcium Carbonate 1.0 kg 
Soya Lecithin 400 g 
Sodium Hypophosphite 300 g 
Electrolytic Iron 30 g 
Niacinamide 30 g 
Riboflavin 20 g 
Thiamin 20 g 
______________________________________ 
The product is packaged in cardboard boxes and protected from atmospheric 
moisture with a sealed paraffin coated paper barrier. 
EXAMPLE V 
A peach cobbler may be prepared by stirring together the following 
ingredients: 
______________________________________ 
Peaches 45 kg 
Water 25 kg 
Sugar 20 kg 
Corn Starch 5 kg 
Wheat Flour 2.7 kg 
Ascorbic Acid 1.0 kg 
Cinnamon Extract 700 g 
Citric Acid 550 g 
Sodium Hypophosphite 50 g 
______________________________________ 
The mixture is heated to the boiling point and maintained at this 
temperature for 5 minutes. This product is packaged in glass jars while 
hot and the closed jars are heated to 240.degree. F. (115.5.degree. C.) in 
an autoclave and maintained at that temperature for 3 minutes. 
EXAMPLE VI 
A vanilla custard pudding may be prepared by stirring together the 
following ingredients: 
______________________________________ 
Water 40 kg 
Milk 30 kg 
Sugar 20 kg 
Corn Starch 6.5 kg 
Egg Yolks 2.0 kg 
Vanilla 1.1 kg 
Sodium Hypophosphite 300 g 
______________________________________ 
The mixture is heated at 143.degree.-145.degree. F. 
(61.2.degree.-62.5.degree. C.) for 30 minutes and packaged in glass jars. 
EXAMPLE VII 
A milk-free concentrate formula may be prepared by emulsifying the 
following ingredients: 
______________________________________ 
Water 75 kg 
Sugar 11 kg 
Soya Oil 6.5 kg 
Soya Protein 5 kg 
Tapioca Dextrin 1.5 kg 
Disodium Phosphate 300 g 
Potassium Chloride 300 g 
Sodium Hypophosphite 200 g 
1-methionine 
Dimagnesium Phosphate 
Choline Chloride 
Ferrous Sulfate 
Inositol 
Zinc Sulfate 
Vitamin A Palmitate 200 g 
Cupric Sulfate 
Manganese Sulfate 
Thiamin Hydrochlorite 
Riboflavin 
Folic Acid 
______________________________________ 
This product is packaged in cans, heated to 240.degree. F. (115.5.degree. 
C.) in an autoclave and maintained at that temperature for 3 minutes. 
EXAMPLE VIII 
Green beans may be prepared by cooking in a pressure cooker: 
______________________________________ 
Beans 90 kg 
Water 8.8 kg 
Salt 760 g 
Sodium Hypophosphite 300 g 
Sodium Nitrite 40 g 
______________________________________ 
The product is canned, heated to 240.degree. C. (115.5.degree. C.) in an 
autoclave and maintained at that temperature for 5 minutes. 
EXAMPLE IX 
Whole kernel corn may be prepared by cooking in a pressure cooker: 
______________________________________ 
Whole Kernel Corn 88 kg 
Water 9.4 kg 
Sugar 1.7 kg 
Salt 600 g 
Sodium Hypophosphite 300 g 
______________________________________ 
The product is canned, heated to 240.degree. F. (115.5.degree. C.) in an 
autoclave and maintained at that temperature for 5 minutes. 
EXAMPLE X 
Mashed carrots may be prepared by cooking in a pressure cooker: 
______________________________________ 
Carrots 90 kg 
Water 8 kg 
Sugar 1.4 kg 
Salt 500 g 
Sodium Hypophosphite 100 g 
______________________________________ 
The product is canned, heated to 240.degree. F. (115.5.degree. C.) in an 
autoclave and maintained at that temperature for 5 minutes. 
TABLE I 
______________________________________ 
BABY FOODS 
Pro- Carbo- 
tein.sup.1 
Fat.sup.2 
hydrate.sup.3 
C/P&F.sup.4 
______________________________________ 
Cereals, precooked, dry 
other cereal products: 
Barley, added nutrients 
13.4 1.2 73.6 5.0 
High protein, added 
35.2 3.7 48.1 1.2 
nutrients 
Mixed, added nutrients 
15.2 2.9 70.6 3.9 
Oatmeal, added nutrients 
16.5 5.5 66.0 3.0 
Rice, added nutrients 
6.6 1.6 80.0 9.8 
Teething biscuit 
11.1 2.3 78.0 5.8 
Desserts, canned: 
Custard pudding, all flavors 
2.3 1.8 18.6 4.5 
Fruit pudding with starch 
1.2 .9 21.6 10.3 
base, milk and/or egg 
(banana, orange, or pine- 
apple) 
Dinners, canned - cereal, 
vegetable, meat mixture 
(approx. 2%-4% protein): 
Beef noodle dinner 
2.8 1.1 6.8 1.7 
Chicken Noodle Dinner 
2.1 1.3 7.2 2.1 
Macaroni, tomatoes, meat 
2.6 2.0 9.6 2.1 
and cereal 
Split peas, vegetables, 
4.0 2.1 11.2 1.8 
and ham or bacon 
Vegetables and bacon, 
1.7 2.9 8.7 1.9 
with cereal 
Vegetables and beef, 
2.7 1.6 7.6 1.8 
with cereal 
Vegetables and chicken, 
2.1 1.4 7.7 2.2 
with cereal 
Vegetables and ham, 
2.8 2.2 8.3 1.7 
with cereal 
Vegetables and lamb, 
2.2 2.0 7.7 1.8 
with cereal 
Vegetables and liver, 
3.1 .4 7.8 2.2 
with cereal 
Vegetables and liver, 
2.4 1.9 7.5 1.7 
with bacon and cereal 
Vegetables and turkey, 
2.1 .8 7.2 2.5 
with cereal 
Fruits and Fruit products, 
with or without thickening, 
canned: 
Applesauce .2 .2 18.6 46.5 
Applesauce and apricots 
.3 .1 22.6 56.5 
Bananas (with tapioca or 
.4 .2 21.6 36.0 
cornstarch, added ascorbic 
acid), strained 
Bananas and pineapple (with 
.4 .1 20.7 41.4 
tapioca or cornstarch) 
Fruit dessert with tapioca 
.3 .3 21.5 35.8 
(apricot, pineapple, and/or 
orange) 
Peaches .6 .2 20.7 25.9 
Pears .3 .1 17.1 42.7 
Pears and pineapple 
.4 .2 17.6 29.3 
Plums with tapioca, strained 
.4 .2 24.3 40.5 
Prunes with tapioca 
.3 .2 22.4 44.8 
Vegetables, canned: 
Beans, green 1.4 .1 5.1 3.1 
Beets, strained 1.4 .1 8.3 5.5 
Carrots .7 .1 6.8 8.5 
Mixed vegetables including 
1.6 .3 8.5 4.5 
vegetable soup 
Peas, strained 4.2 .2 9.3 2.1 
Spinach, creamed 
2.3 .7 7.5 2.5 
Squash .7 .1 6.2 7.7 
Sweet potatoes 1.0 .2 15.5 51.7 
Tomato soup, strained 
1.9 .1 13.5 6.7 
______________________________________ 
.sup.1 The weight of protein (grams) in a 100 gram sample. 
.sup.2 The weight of fat (grams) in a 100 gram sample. 
.sup.3 The weight of carbohydrate (grams) in a 100 gram sample. 
.sup.4 The weight of carbohydrate in a 100 gram sample divided by the 
weight of protein plus the weight of fat in that sample.