Interrelationship of heat and relative humidity in the destruction of Clostridium botulinum type E spores on whitefish chubs.
Heat destruction of types B and E Clostridium botulinum spores on whitefish chubs was observed to be dependent upon the relative humidity (RH) in the chamber in which fish were heated. Experimental conditions were designed to simulate those attainable in commercial fish-smoking plants. Low numbers of type E spores were destroyed with regularity, within 30 min, on fish which were held at an internal temperature of 77 C (170.6 F) in an atmosphere of at least 70% RH. However, an internal temperature of 82 C (179.6 F) and a minimum RH of 70% were required to destroy several hundred thousand type E spores. Quantitative estimates of spore destruction were arrived at with a modified most probable number procedure. Type E spore populations were reduced by 2 to 4 logarithms at 77 C (170.6 F), by 5 to 6 logarithms at 82 C (179.6 F), and by more than 6 logarithms at 88 C (190.4 F) when fish were heated in an atmosphere of 70% RH. A 5 to 6 logarithm reduction of spores was also observed when fish inoculated with type B spores were processed at 82 C (179.6 F) in an atmosphere of 70% RH.
D000818:Animals; D001431:Bacteriological Techniques; D001906:Botulism / Q000517:prevention & control; D002470:Cell Survival; D003014:Clostridium botulinum / Q000254:growth & development* / Q000302:isolation & purification; D005396:Fish Products; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D006801:Humans; D006813:Humidity; D051379:Mice; D012965:Sodium Chloride; D013170:Spores / Q000254:growth & development*; D013171:Spores, Bacterial / Q000254:growth & development / Q000302:isolation & purification; D013997:Time Factors
D012965:Sodium Chloride