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Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.

Author(s) : PECK M. W., LUND B. M., FAIRBAIRN D. A., KASPERSSON A. S., UNDELAND P. C.

Type of article: Article

Summary

Spores of five type B, five type E, and two type F strains of nonproteolytic Clostridium botulinum were inoculated into tubes of an anaerobic meat medium plus lysozyme to give approximately 10 billion spores per tube. Sets of tubes were then subjected to a heat treatment, cooled, and incubated at 6, 8, 10, 12 and 25 deg C for up to 60 days. Treatments equivalent to heating at 65 deg C for 364 min, 70 deg C for 8 min, and 75 deg C for 27 min had little effect on growth and toxin formation. The results indicate also that heat treatment of processed foods equivalent to maintenance at 85 deg C for 19 min combined with storage below 12 deg C and a shelf life of not more than 28 days would reduce the risk of growth from spores of nonproteolytic C. botulinum by a factor of 10 billion. If foods intended for refrigerated distribution and storage are liable to be maintained at temperatures higher than 10 deg C, growth and toxin production by proteolytic strains of C. botulinum must also be prevented.

Details

  • Original title: Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.
  • Record ID : 1996-0192
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 61 - n. 5
  • Publication date: 1995/05

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