Effect of sporulation medium and its divalent cation content on the heat and high pressure resistance of Clostridium botulinum type E spores

2014 ◽  
Vol 44 ◽  
pp. 156-167 ◽  
Author(s):  
Christian A. Lenz ◽  
Rudi F. Vogel
Keyword(s):  
High Pressure ◽  
Divalent Cation ◽  
Clostridium Botulinum ◽  
Sporulation Medium ◽  
Cation Content ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Pressure Resistance

INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING

1999 ◽  
Vol 19 (4) ◽  
pp. 277-288 ◽  
Author(s):  
N.R. REDDY ◽  
H. M. SOLOMON ◽  
G.A. FINGERHUT ◽  
E.J. RHODEHAMEL ◽  
V.M. BALASUBRAMANIAM ◽  
...  
Keyword(s):  
High Pressure ◽  
Clostridium Botulinum ◽  
High Pressure Processing ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish1

1987 ◽  
Vol 50 (3) ◽  
pp. 212-217 ◽  
Author(s):  
S. L. CUPPETT ◽  
J. I. GRAY ◽  
J. J. PESTKA ◽  
A. M. BOOREN ◽  
J. F. PRICE ◽  
...  
Keyword(s):  
Great Lakes ◽  
Water Activity ◽  
Salt Concentration ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Water Phase ◽  
Salt Level ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Average Water

The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperature-abused (27°C) smoked whitefish. Incorporation of nitrite (220 mg/kg) during brining to the smoked salted (4.4%, wp) whitefish inhibited toxin production for 56 d at 27°C. An average salt concentration of 6.2% (wp), with or without nitrite, totally inhibited toxin production for the duration of the study (83 d). The effect of pH and water activity in temperature-abused smoked whitefish as a means of controlling toxin production by C. botulinum type E spores was evaluated.

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