scholarly journals Inactivation of non-proteolytic Clostridium botulinum type E in low-acid foods and phosphate buffer by heat and pressure

PLoS ONE ◽  
2018 ◽  
Vol 13 (7) ◽  
pp. e0200102 ◽  
Author(s):  
Maximilian B. Maier ◽  
Tobias Schweiger ◽  
Christian A. Lenz ◽  
Rudi F. Vogel
1987 ◽  
Vol 50 (3) ◽  
pp. 212-217 ◽  
Author(s):  
S. L. CUPPETT ◽  
J. I. GRAY ◽  
J. J. PESTKA ◽  
A. M. BOOREN ◽  
J. F. PRICE ◽  
...  

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.


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

1964 ◽  
Vol 88 (5) ◽  
pp. 1521-1522 ◽  
Author(s):  
R. Johnston ◽  
S. Harmon ◽  
D. Kautter

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