Survival studies with spores of Clostridium botulinum type E in pasteurized meat of the blue crab Callinectes sapidus.
Clostridium botulinum type E studies reported in this paper include the incidence of the organism in selected Chesapeake Bay areas, growth and toxin production in crabmeat homogenates, and the effect of pasteurization upon varying levels of spores in crabmeat. Type E spores were detected in 21 of 24 bottom mud samples taken at locations from which blue crabs were being harvested. Sterilized crabmeat homogenates inoculated with as little as five spores per 10 g became toxic after 8 days at 50 F, 2 days at 75 F, and 1 day at 85 F. Growth at 50 F and above was accompanied by gas production and a slightly sour odor. Growth and toxin production at 40 F required 55 days or longer and inocula of 10(3) spores or higher per 10 g of homogenate. At 40 F gas production was usually not apparent and no off odors could be detected. A recommended minimum pasteurization of 1 min at 185 F internal meat temperature reduced type E spore levels in inoculated packs of crabmeat from 10(8) spores per 100 g to 6 or less spores per 100 g, and the pasteurized meat remained nontoxic during 6 months of storage at 40 F.
D003386:Brachyura; D002470:Cell Survival; D003014:Clostridium botulinum / Q000254:growth & development / Q000302:isolation & purification*; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D008396:Maryland; D012703:Serotyping; D012758:Shellfish; D012988:Soil Microbiology; D013171:Spores, Bacterial / Q000254:growth & development / Q000302:isolation & purification*; D013997:Time Factors; D014871:Water Microbiology