Inhibitory effect of combinations of heat treatment, pH, and sodium chloride on a growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.
Nonproteolytic strains of Clostridium botulinum will grow at refrigeration temperatures and thus pose a potential hazard in minimally processed foods. Spores of types B, E, and F strains were used to inoculate an anaerobic meat medium. The effects of various combinations of pH, NaCl concentration, addition of lysozyme, heat treatment (85 to 95 degrees C), and incubation temperature (5 to 16 degrees C) on time until growth were determined. No growth occurred after spores were heated at 95 degrees C, but lysozyme improved recovery from spores heated at 85 and 90 degrees C.
Graham
A F
AF
Institute of Food Research, Norwich Research Park, Colney, United Kingdom. ann.graham@bbsrc.ac.uk
Mason
D R
DR
Peck
M W
MW
D001905:Botulinum Toxins / Q000096:biosynthesis; D001906:Botulism / Q000209:etiology; D003014:Clostridium botulinum / Q000187:drug effects / Q000254:growth & development* / Q000472:pathogenicity; D003080:Cold Temperature; D003470:Culture Media; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology; D012965:Sodium Chloride / Q000494:pharmacology; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development
D003470:Culture Media; D012965:Sodium Chloride; D001905:Botulinum Toxins