Caffeic Acid Activity Against Clostridium botulinum Spores

Caffeic acid (CA) is widely distributed among higher fruits and vegetables. While CA has antimicrobial activity, little information exists on its utility as a food additive. As such, CA was tested for activity against Clostridium botulinum spores. At 0.78 and 3.25 mM, CA inhibited germination for 6 and 24 hr, respectively, with >100 mM required to render spores nonviable. CA concentrations a 50mM reduced 80°C spore thermal resistance. Sporostatic activity was retained when tested in commercial meat broths, and 5.0 mM CA delayed toxigenesis. Caffeic acid has potential as a food additive to inhibit growth of C. botulinum , and reduce thermal processing requirements of heat sensitive foods.