INCIDENCE AND GROWTH OF PSYCHROTROPHIC CLOSTRIDIUM-BOTULINUM IN FOODS

被引：14

作者：

GIBBS, PA

DAVIES, AR

FLETCHER, RS

机构：

[1] Leatherhead Food Research Association, Leatherhead, Surrey KT22 7RY, Randalls Road

来源：

FOOD CONTROL | 1994年 / 5卷 / 01期

关键词：

CLOSTRIDIUM-BOTULINUM; FOODS; PSYCHROTROPHIC; INCIDENCE; GROWTH;

D O I：

10.1016/0956-7135(94)90127-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Over 500 samples of refrigerated packaged foods currently on sale in the UK were examined for the incidence of psychrotrophic strains of Clostridium botulinum. None of the samples was found to contain psychrotrophic C. botulinum. Botulinum toxin was not detected in inoculated samples of carrots, jacket potatoes, lasagne or smoked trout fillets after incubation at 4-degrees-C and 10-degrees-C for 3 weeks. In inoculated whole trout, however, it was found that toxin production could occur within 1 week at 10-degrees-C.

引用

页码：5 / 7

页数：3

共 13 条

[1] PREVALENCE OF CLOSTRIDIUM-BOTULINUM IN SEAFOOD AND SIGNIFICANCE OF MULTIPLE INCUBATION TEMPERATURES FOR DETERMINATION OF ITS PRESENCE AND TYPE IN FRESH RETAIL FISH [J].