GROWTH AND HEAT-RESISTANCE OF PSYCHROTROPHIC CLOSTRIDIUM-BOTULINUM IN RELATION TO SOUS VIDE PRODUCTS

被引：28

作者：

BETTS, GD

GAZE, JE

机构：

[1] Campden Food and Drink Research Association, Microbiology Department, Chipping Campden

来源：

FOOD CONTROL | 1995年 / 6卷 / 01期

关键词：

PSYCHROTROPHIC STRAINS; C-BOTULINUM; SOUS VIDE;

D O I：

10.1016/0956-7135(95)91455-T

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The processing stages used in 'sous vide' technology, i.e. vacuum packaging, mild pasteurization treatments and extended storage at chill temperatures may select for survival and growth of psychrotrophic strains of Clostridium botulinum. This organism can produce toxin within 31 days at 3.3 degrees C and within 22 days at 8.0 degrees C but is relatively heat-sensitive and may therefore be destroyed using a suitable pasteurization treatment. This paper discusses the growth and heat resistance characteristics of psychrotrophic C. botulinum in sous vide foods with recommendations for the safe manufacture of these products.

引用

页码：57 / 63

页数：7

共 47 条

[11] OUTGROWTH AND TOXIN PRODUCTION OF NONPROTEOLYTIC TYPE B CLOSTRIDIUM BOTULINUM AT 3.3 TO 5.6 C [J].