Use of Lactic Acid Bacteria to Inhibit the Growth of Clostridium Botulinum in a Novel Mussel Pack
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P.O. Box 141, Tenants Harbor, ME, 04860
Endicott Davison, Jr.
AbstractMussel consumption in the U.S. has been limited by the sales of live mussels in wet packages with reduced shelf life. The FDA is reluctant to approve modified atmosphere packs for live mussels due to the risk of contamination by Clostridium botulinum in spoiled packages. This project tests the effectiveness of a strain of lactic acid bacteria added to a live, modified atmosphere mussel pack to prevent the risk of botulism as part of a HACCP plan to obtain FDA approval for the novel pack.
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