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Radiation Resistance of Spores of Type E Clostridium As Related to Extension of the Refrigerated Storage Life of Foods a, b
Author(s) -
SCHMIDT C. F.,
LECHOWICH R. V.,
NANK W. K.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00063.x
Subject(s) - spore , food spoilage , food science , clostridium botulinum , germination , endospore , pasteurization , inoculation , biology , shelf life , microbiology and biotechnology , bacteria , horticulture , toxin , genetics
SUMMARY Spores of three strains of Clostridium botulinum Type E were inoculated into 202 × 202 cans of beef stew and irradiated to permit the survival of a small number (50–250) of spores per container. The cans containing survivors were incubated at 43 and 49°F to determine whether germination and outgrowth of surviving spores could take place. With all three strains at least some of the survivors were capable of developing to the point of producing swell spoilage and toxin at both temperatures. The significance. of these results in relation to extension of the refrigerated storage’ life of food by radiation “pasteurization” is discussed.