Germination, growth, and toxin production of nonproteolytic Clostridium botulinum as affected by multiple barriers

被引:5
|
作者
Elliott, PH
Schaffner, DW
机构
[1] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA
[2] Vlasic Foods Int, Cherry Hill, NJ USA
关键词
nonproteolytic Clostridium botulinum; germination; neurotoxin; pH; NaCl; temperature;
D O I
10.1111/j.1365-2621.2001.tb04604.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of combinations of pH (6.5, 5.75), NaCl (0.25, 1.75%), and incubation temperatures (7, 13 degreesC) on spore germination, outgrowth, and time to toxicity of nonproteolytic Clostridium botulinum was examined in a broth system. Spores of four toxin type E and nonproteolytic type B were inoculated (10(4) /ml) into Tryptone Peptone Glucose Yeast Extract (TPGY) broth. Cultures were monitored for three weeks, or until toxin was detected. A modified FSIS-amplified ELISA (comparable in sensitivity to the mouse bioassay) was used to screen cultures for neurotoxin. Combinations of the most inhibitory level for each barrier reduced the degree and rate Of germination, the lag and growth rate of vegetative cells, and the time to toxicity.
引用
收藏
页码:575 / 579
页数:5
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