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HEAT RESISTANCE OF NONPROTEOLYTIC Clostridium botulinum TYPE F IN PHOSPHATE BUFFER AND CRABMEAT
Author(s) -
YNT R.K. L,
KAUTTER D.A.,
SOLOMON H.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.tb10018.x
Subject(s) - d value , clostridium botulinum , phosphate buffered saline , phosphate , strain (injury) , spore , buffer (optical fiber) , heat resistance , chemistry , food science , biology , chromatography , microbiology and biotechnology , biochemistry , materials science , composite material , telecommunications , computer science , toxin , anatomy
The heat resistance of nonproteolytic C. botulinum type F in 0.067M phosphate buffer and crabmeat was studied by the thermal death time (TDT) tube method. Replicate experiments at the same temperature (from 160–185°F) were combined for TDT curves and calculation of decimal reduction times (D). D values in buffer ranged from 42.41 min for strain 202 at 160°F to 0.25 min for strain 190 at 180°F. similar to those of type E. Slopes of TDT curves were steeper for type F in phosphate buffer (z = 11.25, 10.4 and 14.75°F) than those reported for type E. Crabmeat protected spores of strain 202, with Food‐phosphate factors ranging from approximately 2 to 4.