CLOSTRIDIUM-BOTULINUM SPORES IN CORN SYRUP AND OTHER SYRUPS

被引：10

作者：

LILLY, T

RHODEHAMEL, EJ

KAUTTER, DA

SOLOMON, HM

机构：

[1] Division of Microbiology, Food and Drug Administration, Washington, 20204, DC

来源：

JOURNAL OF FOOD PROTECTION | 1991年 / 54卷 / 08期

关键词：

D O I：

10.4315/0362-028X-54.8.585

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A total of 738 bottles of corn syrup and other products containing corn syrup (e.g., pancake, maple, waffle, and table syrups) was examined by a membrane filtration procedure for the presence of Clostridium botulinum spores. One each of 354 light and 271 dark corn syrups was presumptively positive for C. botulinum type A spores, but subsequent testing of the entire contents of both bottles proved negative. All other 113 syrups were negative. Results showed that corn syrup and other syrups currently on the market are not food sources of C. botulinum spores for infants.

引用

页码：585 / 587

页数：3

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