Inhibitory effect of combinations of heat treatment, pH, and sodium chloride on growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature

Article Abstract:

Heating anaerobic meat medium at 95 degrees C for 19 minutes prevents growth of the spores of Clostridium botulinum B, E and F strains under specific conditions. Heating the medium at 90 degrees C for 20 minutes prevents growth in the absence of hen egg white lysozyme. Growth is observed in the presence of lysozyme which is not destroyed completely by heat treatment. Bacterial growth is inhibited by NaCl and heat treatment. Results of a study show that heating at 90 degrees C for 20 minutes fails to decrease the bacterial population by a factor of ten to the sixth power in the presence of the lysozyme.

Meat, Prevention, Bacterial growth, Microorganisms, Agricultural bacteriology, Temperature effects

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Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures

Article Abstract:

The effect of heat and the incubation period on the formation of spores and toxins by Clostridium botulinum was studied. The results of the study show that if the food is kept at 85 degrees centigrade (C) for 19 minutes and then stored at 12 degrees C for a maximum of 28 days, the formation of spores is reduced by a factor of 10(super 6). The study also shows that B type toxin are the most common type of toxins produced. The lytic enzymes, which are added as preservatives to the food, were not affected by the heat treatment and might increase the Clostridium spore and toxin formation.

Food, Food research, Heat

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A predictive model that describes the effect of prolonged heating at 70 to 90 deg C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme

Article Abstract:

A model has been developed that can predict the incubation time of Clostridium botulinum spores in the presence of lysozyme depending on the heating temperature, duration of heating, and the incubation temperature. Lysozyme can make the bacterium resistant to heat.

Lysozyme

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