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Growth of non-proteolytic Clostridium botulinum and toxin production at chilling temperatures in cooked vegetables.

Croissance de Clostridium botulinum non protéolytique et production de toxine à température de réfrigération dans des légumes cuits.

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

Summary

The objective of this work is to show the capacity of some vegetables to tolerate toxin growth and production from various strains of non-proteolytic, type B, E and F Clostridium botulinum at 30 and 10 deg C. The kinetics of growth at 16 and 8 deg C in mushroom, cauliflower and potato purées were determined. At 8 deg the maximum bacterial counts were reached after 13 days of incubation in the cooked mushroom preparation, after 20 days in the cauliflower preparation and after 35 days in the potato preparation; the botulic toxin was detected in each of these samples.

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Pages: 377-381

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Details

  • Original title: Croissance de Clostridium botulinum non protéolytique et production de toxine à température de réfrigération dans des légumes cuits.
  • Record ID : 1996-0380
  • Languages: French
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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