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Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables.

Author(s) : AUSTIN J. W., DODDS K. L., BLANCHFIELD B., FARBER J. M.

Type of article: Article

Summary

When vegetables were inoculated with spores of C. botulinum and incubated in low-O2 atmospheres, spore germination and growth and toxin production were observed. Botulinum toxin was produced by proteolytic types A and B on onion, butternut squash, rutabaga, salad, and stir-fry vegetables. Nonproteolytic C. botulinum produced toxin on butternut squash and salad. Nonproteolytic C. botulinum was capable of producing neurotoxin at temperatures as low as 5 deg C, whereas proteolytic strains produced neurotoxin at 15 deg C and higher. The strict maintenance of low temperatures is recommended in order to control the potential growth of C. botulinum.

Details

  • Original title: Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables.
  • Record ID : 1999-0958
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 3
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

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