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Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide.

Author(s) : GLASS K. A., KAUFMANN K. M., SMITH A. L., et al.

Type of article: Article

Summary

The authors' objective was to determine if the addition of CO2 influenced the risk of botulism from milk. Carbon dioxide was added to pasteurized 2% fat milk at approximately 0, 9.1, or 18.2 mM. The milk was inoculated with a 10-strain mixture of proteolytic and nonproteolytic Clostridium botulinum spore strains to yield 100 to 1000 spores/millilitre. Milk was stored at 6.1 or 21 °C for 60 or 6 days, respectively, in sealed glass jars or high-density polyethylene plastic bottles. Evolution of milk and growth of Clostridium are studied as well as production of botulinal toxin.

Details

  • Original title: Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide.
  • Record ID : 2000-2009
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 8
  • Publication date: 1999/08
  • Document available for consultation in the library of the IIR headquarters only.

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