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Clostridium botulinum : étude sur sa capacité de se multiplier et de produire des toxines dans des pâtes fraîches italiennes.

Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta.

Auteurs : DEL TORRE M., STECCHINI M. L., PECK M. W.

Type d'article : Article

Résumé

Four types of tortelli were inoculated with a suspension of heat-shocked spores to give an initial concentration of approximately 1000 spores per piece. Samples were incubated at both 12 and 20 deg C for up to 50 days and examined at selected time intervals for the presence of toxin by an ELISA and the mouse test. Toxin was not detected in any tortelli stored at 12 deg C. When storage was at 20 deg C, toxin was detected in the salmon-filled tortelli at day 30, in the meat and ricotta-spinach tortelli at day 50, but not in the artichoke-filled tortelli at day 50.

Détails

  • Titre original : Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta.
  • Identifiant de la fiche : 1999-2394
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 8
  • Date d'édition : 08/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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