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Prevention of Type E Clostridium Botulinum Toxin Formation in Smoked Whitefish Chubs with Tylosin Lactate
Author(s) -
SHENEMAN J. M.
Publication year - 1965
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.1365-2621.1965.tb00312.x
Subject(s) - tylosin , toxin , clostridium botulinum , brine , food science , chemistry , fish <actinopterygii> , microbiology and biotechnology , biology , fishery , antibiotics , organic chemistry
SUMMARY The formation of type E Clostridium botulinum toxin was prevented in low‐temperature laboratory‐processed whitefish chubs by ineorporating 100 ppm tylosin lactate in the brine. Although toxin formation occurred in brined fish processed 30 min at 130 and 150°F without tylosin, no toxin formation occurred in any of several commercial and laboratory batehes of fish processed 30 min at 170 and 180°F. Studies of inoculated raw fish showed that 9 of 11 strains of CI. Botulinum type E were able to withstand 170°F for 30 min and that three of the strains tolerated 180°F. One sample of commercially packed fish having low brine and high moisture levels was capable of supporting toxin development by all 11 strains. Fish having a brine content of 5.5% were unable to support toxin formation whereas fish having 3% brine allowed production of toxin by the organism. The significant relationships between toxin formation, heat processing, brining, and the use of tylosin during processing are discussed.