title: Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.
abstract: Spores of five type B, five type E, and two type F strains of nonproteolytic Clostridium botulinum were inoculated into tubes of an anaerobic meat medium plus lysozyme to give approximately 10(6) spores per tube. Sets of tubes were then subjected to a heat treatment, cooled, and incubated at 6, 8, 10, 12, and 25 degrees C for up to 60 days. Treatments equivalent to heating at 65 degrees C for 364 min, 70 degrees C for 8 min, and 75 degrees C for 27 min had little effect on growth and toxin formation. After a treatment equivalent to heating at 85 degrees C for 23 min, growth occurred at 6 and 8 degrees C within 28 to 40 days. After a treatment equivalent to heating at 80 degrees C for 19 min, growth occurred in some tubes at 6, 8, 10, or 12 degrees C within 28 to 53 days and at 25 degrees C in all tubes within 15 days. Following a treatment equivalent to heating at 95 degrees C for 15 mine, growth was detected in some tubes incubated at 25 degrees C for fewer than 60 days but not in tubes incubated at 6 to 12 degrees C. The results indicate that heat treatment of processed foods equivalent to maintenance at 85 degrees C for 19 min combined with storage below 12 degrees C and a shelf life of not more than 28 days would reduce the risk of growth from spores of nonproteolytic C. botulinum by a factor of 10(6).(ABSTRACT TRUNCATED AT 250 WORDS)
authors.affiliation: Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, United Kingdom.
authors.forename: M W
authors.initials: MW
authors.lastname: Peck
authors.forename: B M
authors.initials: BM
authors.lastname: Lund
authors.forename: D A
authors.initials: DA
authors.lastname: Fairbairn
authors.forename: A S
authors.initials: AS
authors.lastname: Kaspersson
authors.forename: P C
authors.initials: PC
authors.lastname: Undeland
mesh_terms: D000693:Anaerobiosis; D000818:Animals; D001905:Botulinum Toxins / Q000096:biosynthesis; D002417:Cattle; D003014:Clostridium botulinum / Q000187:drug effects / Q000254:growth & development* / Q000502:physiology; D003470:Culture Media; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D008460:Meat; D009113:Muramidase / Q000494:pharmacology; D012034:Refrigeration; D013045:Species Specificity; D013171:Spores, Bacterial
chemical_list: D003470:Culture Media; D009113:Muramidase; D001905:Botulinum Toxins