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BOTULISM AFTER CONSUMPTION OF RAW HAMS. EXPERIMENTAL STUDY.

[In German. / En allemand.]

Author(s) : LUCKE F. K., HECHELMANN H., LEISTNER L.

Type of article: Article

Summary

IN CURING EXPERIMENTS WITH HAMS INOCULATED WITH CLOSTRIDIUM BOTULINUM SPORES, NON-PROTEOLYTIC STRAINS (TYPES B AND E) GROW AND FORM TOXIN IN THE INTERIOR OF UNBONED LARGE HAMS AT 281 OR 283 K (8 OR 10 DEG C). A CURING TEMPERATURE OF 278 K (5 DEG C) PROVIDES SAFETY IF IT IS MAINTAINED FOR A SUFFICIENT LONG TIME. A SODIUM CHLORIDE CONTENT OF 2.8% DOES NOT PREVENT GROWTH OF NON-PROTEOLYTIC C. BOTULINUM STRAINS DURING SUBSEQUENT SMOKING AND STORAGE AT 293 K (20 DEG C). TOXIN FORMATION DOES NOT SIGNIFICANTLY DECREASE. AFTER MANUFACTURE, THE TOXIC HAMS HAVE A SLIGHT OFF-ODOUR AND ARE NOT PUTRID BUT CONTAIN TOXIN AT THE INOCULATION SITES. THE PSYCHROTROPHIC STRAINS OF C. BOTULINUM TYPE B APPEAR TO BE RESPONSIBLE FOR SOME OUTBREAKS OF BOTULISM DUE TO THE CONSUMPTION OF RAW HAMS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-1988
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 2
  • Publication date: 1982/02
  • Document available for consultation in the library of the IIR headquarters only.

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