Growth and toxin production by non-proteolytic and proteolytic Clostridium botulinum in cooked vegetables.
Growth and toxin production by proteolytic and non-proteolytic strains of Clostridium botulinum have been followed in 28 cooked puréed vegetables prepared under strict anaerobic conditions and incubated at 30 degrees C for up to 60 d. Toxin production was confirmed in 25 of the cooked vegetables inoculated with a suspension of spores of proteolytic strains of types A and B, and in 13 inoculated with a suspension of spores of non-proteolytic strains of types B, E and F. For both proteolytic and non-proteolytic strains, a trend was identified correlating growth and toxin production with the pH of the cooked puréed vegetables.
Carlin
F
F
Institute of Food Research, Norwich Laboratory, Colney, UK.
Peck
M W
MW
D001427:Bacterial Toxins / Q000096:biosynthesis*; D003014:Clostridium botulinum / Q000254:growth & development* / Q000378:metabolism*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D013045:Species Specificity; D014675:Vegetables / Q000382:microbiology*
D001427:Bacterial Toxins