Establishment of a heat inactivation curve for Clostridium botulinum 62A toxin in beef broth.
A procedure is described for establishing a heat inactivation curve for the toxin of Clostridium botulinum 62A in beef broth. The effect of toxin titer, pH, and the type of acid employed for pH adjustment on the heat stability of the toxin is described.
D000818:Animals; D001905:Botulinum Toxins / Q000633:toxicity*; D002417:Cattle; D003014:Clostridium botulinum / Q000378:metabolism; D005260:Female; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat; D008461:Meat Products; D051379:Mice
D001905:Botulinum Toxins