Occurrence of clostridia in glass bottled foods

被引：7

作者：

Fujisawa, T ^{[1
]}

Aikawa, K ^{[1
]}

Furukawa, I ^{[1
]}

Takahashi, T ^{[1
]}

机构：

[1] Kanagawa Prefectural Publ Hlth Lab, Asahi Ku, Yokohama, Kanagawa 2410815, Japan

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 54卷 / 03期

关键词：

occurrence; glass bottled food; clostridia;

D O I：

10.1016/S0168-1605(99)00203-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Forty-one marketed samples of imported and domestic glass bottled foods were tested for clostridia contamination. It was detected in nine (22%) samples. Clostridia were isolated from fish sauce (Nam pla, Nuoc-mam), dressing, mustard, hot and sour soup mix (Tom Yum), mysids boiled down in soy, and salmon Bakes. The origin of all clostridia positive samples was Asia. Clostridium botulinum and C. perfringens were not detected. The frequency of occurrence was higher by enrichment broth culture detection methods than by agar plate ol pouch methods. These findings suggest that the number of bacteria in most of these clostridia positive food samples is very low, and the use of enrichment methods for detection of clostridia is essential. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：213 / 217

页数：5

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