THERMAL-RESISTANCE OF NONPROTEOLYTIC TYPE-B AND TYPE-E CLOSTRIDIUM-BOTULINUM SPORES IN PHOSPHATE BUFFER AND TURKEY SLURRY

The heat resistance of nonproteolytic type B and type E Clostridium botulinum spores in phosphate buffer and turkey slurry was determined from 70 to 90 degrees C. Thermal-death times were determined in vials heated using a water bath. Recovery of heat-injured spores was on reinforced clostridial medium (RCM) and tryptic soy agar (TSA) with and without added lysozyme (10 mu g/ml). Decimal-reduction times (D-values) were determined by fitting a survival model to the data using a curve-fitting program. The apparent or measured heat resistance was maximum with RCM supplemented with lysozyme. The D-values at 80 degrees C for type E spores in buffer ranged from 1.03 min for strain Whitefish to 4.51 min for strain Saratoga The D-value for the most heat-resistant nonproteolytic type B strain KAP B5 in buffer was 4.31 min at 80 degrees C. The z-values in buffer for all strains were very similar, ranging from 8.35 to 10.08 degrees C. Turkey slurry offered protection to the spores with a concomitant increase in heat resistance. The D-values in turkey slurry ranged from 51.89 min at 70 degrees C to 1.18 min at 85 degrees C for type E strain Alaska (z = 9.90 degrees C) and from 32.53 min at 75 degrees C to 0.80 min at 90 degrees C for nonproteolytic type B strain KAP B5 (z = 9.43 degrees C). Thermal-death-time values from this study will assist food processors to design thermal processes that ensure safety against nonproteolytic C. botulinum in cook/chill foods.