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Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked purée vegetables at refrigeration temperatures.

Author(s) : CARLIN F., PECK M. W.

Type of article: Article

Summary

Seven strains of nonproteolytic Clostridium botulinum (types B, E, and F) were each inoculated into a range of anaerobic cooked purée vegetables. After incubation at 10 deg C for 15 to 60 days, all seven strains formed toxin in mushrooms, five did so in broccoli, four did so in cauliflower, three did so in asparagus, and one did so in kale. Growth kinetics of nonproteolytic Clostridium botulinum type B in cooked mushrooms, cauliflower, and potatoes were determined at 16, 10, 8 and 5 deg C.

Details

  • Original title: Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked purée vegetables at refrigeration temperatures.
  • Record ID : 1997-1000
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 62 - n. 8
  • Publication date: 1996/08

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