Premium
THERMAL INACTIVATION OF CLOSTRIDIUM BOTULINUM TOXINS TYPES A AND B IN BUFFER, AND BEEF AND MUSHROOM PATTIES
Author(s) -
BRADSHAW J. G.,
PEELER J. T.,
TWEDT R. M.
Publication year - 1979
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.1365-2621.1979.tb09109.x
Subject(s) - phosphate buffered saline , clostridium botulinum , chemistry , food science , mushroom , toxin , buffer (optical fiber) , phosphate , chromatography , biochemistry , telecommunications , computer science
To determine the time‐temperature relationships for the inactivation of botulinal toxins, crude toxins were prepared from three type A strains (62A, 73A, V141) and two type B strains (Beans‐B and 999B). Toxins were diluted to 6,700‐32,000 mouse LD, units/0.5 ml in beef and mushroom patties and in 0.1 M phosphate buffer, both at pH 6.05, and 0.1M acetate buffer, pH 5.0, and were heated at temperatures from 67.8‐80.0°C. In the patties, inactivation times ranged from 53.15 min to 0.62 min and from 51.20 min to 1.08 min for the most thermostable type A (73A) and type B (Beans‐B) toxins, respectively, whereas significantly less time was required in phosphate buffer.