Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.
Seven strains of nonproteolytic Clostridium botulinum (types B, E, and F) were each inoculated into a range of anaerobic cooked puréed vegetables. After incubation at 10 degrees C for 15 to 60 days, all seven strains formed toxin in mushrooms, five did so in broccoli, four did so in cauliflower, three did so in asparagus, and one did so in kale. Growth kinetics of nonproteolytic C. botulinum type B in cooked mushrooms, cauliflower, and potatoes were determined at 16, 10, 8, and 5 degrees C. Growth and toxin production occurred in cooked cauliflower and mushrooms at all temperatures and in potatoes at 16 and 8 degrees C. The C. botulinum neurotoxin was detected within 3 to 5 days at 16 degrees C, 11 to 13 days at 10 degrees C, 10 to 34 days at 8 degrees C, and 17 to 20 days at 5 degrees C.
Carlin
F
F
Institute of Food Research, Norwich, United Kingdom. FREDERIC.CARLIN@AVIGNON.INRA.FR
Peck
M W
MW
D001905:Botulinum Toxins / Q000096:biosynthesis*; D003014:Clostridium botulinum / Q000254:growth & development* / Q000472:pathogenicity; D005516:Food Microbiology; D012034:Refrigeration; D013696:Temperature; D014675:Vegetables / Q000382:microbiology*
D001905:Botulinum Toxins