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The control of the botulism hazard in hot‐smoked trout and mackerel
Author(s) -
CANN D. C.,
TAYLOR L. Y.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00856.x
Subject(s) - trout , botulism , clostridium botulinum , spore , smoked fish , mackerel , toxin , food science , fish <actinopterygii> , chemistry , salt (chemistry) , fishery , biology , microbiology and biotechnology
Summary The growth and toxin production of Clostridium botulinum types B, C, E and F in hot‐smoked trout and mackerel has been studied. Using whole trout which were naturally contaminated with Cl. botulinum type E it was established that salt was the major inhibiting factor; a minimum concentration of 2.5% salt‐on‐water phase prevented the production of toxin for 30 days when fish were stored at 10°C. When whole and minced fish were inoculated with spores of Cl. botulinum types, B, E and F at a concentration considerably higher than that found in nature (10 2 g −1 ) a minimum salt concentration of 3% was required to achieve a similar effect. Further studies using trout which were inoculated with suspensions of a number of strains of Cl. botulinum containing both spores and vegetative cells (10 2 g −1 ) showed that fish smoked to produce a minimal salt concentration of 3% had a safe shelf life of 30 days at 10°C and 1 day at 20°C.