Premium
Thermal Resistance of Spores of Five Strains of Clostridium botulinum Type E in Ground Whitefish Chubs
Author(s) -
CRISLEY F. D.,
PEELER J. T.,
ANGELOTTI R.,
HALL H. E.
Publication year - 1968
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.1365-2621.1968.tb03640.x
Subject(s) - beluga , spore , strain (injury) , clostridium botulinum , fish <actinopterygii> , biology , chemistry , microbiology and biotechnology , fishery , anatomy , toxin
SUMMARY– Thermal death‐time determinations in the temperature range of 165°F (73.9°C) to 185°F (85°C) were made of spores of five strains of Clostridium botulinum type E in tubed fish paste prepared from whole Great Lakes whitefish chubs. Estimated F 176 (80°C) values for the destruction of approximately 1×10 6 spores per gram of fish paste were as follows: for strain Alaska, 34.2 min; Beluga, 17.0 min; 8E, 14.0 min; Iwanai, 12.5 min; and Tenno, 13.2 min. Estimated 95% confidence limits about these F 176 values were for strain Alaska, 23.4‐49.5 min; Beluga, 14.2‐20.2 min; 8E, 8.2‐17.7 min; Iwanai, 10.2–15.4 min; and Tenno, 9.3–18.5 min. D 176 values calculated from our F 176 values by Schmidt's (1957) equation were for strain Alaska, 4.3 min; Beluga, 2.1 min; 8E, 1.8 min; Iwanai, 1.6 min; and Tenno, 1.6 min. Z y values obtained from thermal death‐time determinations were for strain Alaska, 13.2; Beluga, 13.3; 8E, 10.3; Iwanai, 13.6; and Tenno, 13.1°F.