INFLUENCE OF SODIUM-CHLORIDE ON THERMAL INACTIVATION AND RECOVERY OF NONPROTEOLYTIC CLOSTRIDIUM-BOTULINUM TYPE-B STRAIN KAP B5 SPORES - A RESEARCH NOTE

被引:17
作者
JUNEJA, VK
EBLEN, BS
机构
[1] Eastern Regional Research Center, Agricultural Research Service, Philadelphia, PA 19118
关键词
CLOSTRIDIUM BOTULINUM; SPORES; THERMAL INACTIVATION; SODIUM CHLORIDE;
D O I
10.4315/0362-028X-58.7.813
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
Demand for minimally processed refrigerated foods with reduced salt levels has stimulated renewed interest in the potential for survival and growth of psychrotrophic, nonproteolytic Clostridium botulinum type B spores. As part of a project to better define food-processing requirements, the heat resistance (75 to 90 degrees C) of nonproteolytic C. botulinum type B spores was assessed in turkey containing 1 to 3% (wt/vol) salt (sodium chloride). Heated spores were recovered both on reinforced clostridial medium (RCM) with lysozyme and on RCM having the same salt levels as the heating menstruum. When the recovery medium contained no salt, D-values in turkey slurry containing 1% salt were 42.1, 17.1, 7.8, and 1.1 min at 75, 80, 85, and 90 degrees C, respectively. Increasing levels (2 and 3%, wt/vol) of salt in the turkey slurry reduced the heat resistance as evidenced by reduced spore D-values. Also, apparent or measured heat resistance was decreased with increasing salt concentration in the heating menstruum and the recovery medium. The z-values in turkey slurry for all treatments were similar, ranging from 8.47 to 10.08 degrees C. These data will assist food processors to design thermal processes that ensure safety against nonproteolytic C. botulinum type B spores in cook/chill foods while minimizing quality losses.
引用
收藏
页码:813 / 816
页数:4
相关论文
共 29 条
[1]   EFFECT OF SODIUM CHLORIDE ON HEAT AND RADIATION RESISTANCE AND ON RECOVERY OF HEATED OR IRRADIATED SPORES OF GENUS BACILLUS [J].
BRIGGS, A ;
YAZDANY, S .
JOURNAL OF APPLIED BACTERIOLOGY, 1970, 33 (04) :621-&
[2]   RELATIONSHIP BETWEEN THE INCREASED SENSITIVITY OF HEAT INJURED CLOSTRIDIUM-PERFRINGENS SPORES TO SURFACE-ACTIVE ANTIBIOTICS AND TO SODIUM-CHLORIDE AND SODIUM-NITRITE [J].
CHUMNEY, RK ;
ADAMS, DM .
JOURNAL OF APPLIED BACTERIOLOGY, 1980, 49 (01) :55-63
[3]  
COOK AM, 1969, J APPL BACTERIOL, V49, P96
[4]   FISH EGGS AS A CAUSE OF HUMAN BOTULISM - 2 OUTBREAKS IN BRITISH COLUMBIA DUE TO TYPE-E AND TYPE-B BOTULINUS TOXINS [J].
DOLMAN, CE ;
TOMSICH, M ;
CAMPBELL, CCR ;
LAING, WB .
JOURNAL OF INFECTIOUS DISEASES, 1960, 106 (01) :5-19
[5]  
DOLMAN CE, 1964, BOTULISM, P5
[6]   EFFECT OF SODIUM NITRITE SODIUM CHLORIDE AND SODIUM NITRATE ON GERMINATION AND OUTGROWTH OF ANAEROBIC SPORES [J].
DUNCAN, CL ;
FOSTER, EM .
APPLIED MICROBIOLOGY, 1968, 16 (02) :406-&
[7]  
Eklund M.W., 1982, FOOD TECHNOL, V36, P115
[8]  
EKLUND MW, 1982, FOOD TECHNOL-CHICAGO, V36, P107
[9]  
GOULD GW, 1975, SPORES, V6, P541
[10]   INTERACTING EFFECTS OF PH AND NACL ON HEAT-RESISTANCE OF BACTERIAL-SPORES [J].
HUTTON, MT ;
KOSKINEN, MA ;
HANLIN, JH .
JOURNAL OF FOOD SCIENCE, 1991, 56 (03) :821-822