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Croissance de Clostridium botulinum et production de toxines suite à l'inoculation dans des légumes fraîchement coupés et emballés.

Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables.

Auteurs : AUSTIN J. W., DODDS K. L., BLANCHFIELD B., FARBER J. M.

Type d'article : Article

Résumé

When vegetables were inoculated with spores of C. botulinum and incubated in low-O2 atmospheres, spore germination and growth and toxin production were observed. Botulinum toxin was produced by proteolytic types A and B on onion, butternut squash, rutabaga, salad, and stir-fry vegetables. Nonproteolytic C. botulinum produced toxin on butternut squash and salad. Nonproteolytic C. botulinum was capable of producing neurotoxin at temperatures as low as 5 deg C, whereas proteolytic strains produced neurotoxin at 15 deg C and higher. The strict maintenance of low temperatures is recommended in order to control the potential growth of C. botulinum.

Détails

  • Titre original : Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables.
  • Identifiant de la fiche : 1999-0958
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 3
  • Date d'édition : 03/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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