Toxin production by Clostridium botulinum type E in fresh herring in relation to the measured oxidation potential (Eh).
Recent work has showed high positive oxidation-reduction potential (Eh) values in fresh fish flesh, whereas strongly reducing conditions exist in fish viscera and spoiled fish flesh. The present study has demonstrated that this difference in measured Eh does not significantly influence growth and toxin production by Cl. botulinum type E. In comparison, storage temperature and the spore load in fish markedly influence toxin production. The public health significance of rapid toxin formation and high toxin titers demonstrated in ungutted fish is pointed out.
D000818:Animals; D003014:Clostridium botulinum / Q000378:metabolism*; D004064:Digestive System / Q000382:microbiology; D005399:Fishes / Q000382:microbiology; D005516:Food Microbiology; D008460:Meat / Q000592:standards*; D010084:Oxidation-Reduction; D014118:Toxins, Biological / Q000032:analysis / Q000378:metabolism*
D014118:Toxins, Biological