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Inhibitory effect of combinations of heat treatment, pH and sodium chloride on growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.

Author(s) : GRAHAM A. F., MASON D. R., PECK M. W.

Type of article: Article

Summary

Nonproteolytic strains of Clostridum botulinum will grow at refrigeration temperatures as low as 3.3 deg C and thus pose a potential hazard in minimally processed foods, particularly if they are stored under vacuum or in a modified atmosphere. Spores of types B, E, and F strains were used to inoculate an anaerobic meat medium. The effects of various combinations of pH, sodium chloride concentration, addition of lysozyme, heat treatment (85 to 95 deg C) and incubation temperature (5 to 16 deg C) on time until growth were determined. No growth occured after spores were heated at 95 deg C, but lysozyme improved recovery from spores heated at 85 and 90 deg C.

Details

  • Original title: Inhibitory effect of combinations of heat treatment, pH and sodium chloride on growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.
  • Record ID : 1997-1493
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 62 - n. 7
  • Publication date: 1996/07

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