Growth from spores of nonproteolytic Clostridium botulinum in heat-treated vegetable juice.
Unheated spores of nonproteolytic Clostridium botulinum were able to lead to growth in sterile deoxygenated turnip, spring green, helda bean, broccoli, or potato juice, although the probability of growth was low and the time to growth was longer than the time to growth in culture media. With all five vegetable juices tested, the probability of growth increased when spores were inoculated into the juice and then heated for 2 min in a water bath at 80 degrees C. The probability of growth was greater in bean or broccoli juice than in culture media following 10 min of heat treatment in these media. Growth was prevented by heat treatment of spores in vegetable juices or culture media at 80 degrees C for 100 min. We show for the first time that adding heat-treated vegetable juice to culture media can increase the number of heat-damaged spores of C. botulinum that can lead to colony formation.
Stringer
S C
SC
Genetics and Microbiology Department, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich, NR4 7UA, United Kingdom. Sandra.Stringer@BBSRC.AC.UK
Haque
N
N
Peck
M W
MW
D001628:Beverages / Q000382:microbiology*; D001905:Botulinum Toxins / Q000096:biosynthesis; D003014:Clostridium botulinum / Q000254:growth & development* / Q000378:metabolism / Q000472:pathogenicity; D003470:Culture Media; D010450:Endopeptidases / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D012034:Refrigeration; D013171:Spores, Bacterial / Q000254:growth & development; D013242:Sterilization; D014675:Vegetables / Q000382:microbiology*
D003470:Culture Media; D010450:Endopeptidases; D001905:Botulinum Toxins