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Thermal Inactivation of Clostridium botulinum Toxin Types F and G in Buffer and in Beef and Mushroom Patties
Author(s) -
BRADSHAW J. G.,
PEELER J. T.,
TWEDT R. M.
Publication year - 1981
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.1365-2621.1981.tb15325.x
Subject(s) - clostridium botulinum , phosphate buffered saline , chemistry , food science , toxin , mushroom , phosphate , buffer (optical fiber) , chromatography , biochemistry , telecommunications , computer science
The time‐temperature relationships for the inactivation of crude toxins prepared from Clostridium botulinum type F strain Wall 8 and type G strain G89 were determined in three different heating menstrua. Toxins dilated to 7,700–32,000 mouse LD 50 units/0.5 ml in beef and mushroom patties (pH 6.05), in 0.1M phosphate buffer (pH 6.05), and in 00.1M acetate buffer (pH 5.0) were heated at temperatures from 65.6–76.7°C. In the beef patties, inactivation times ranged from an average of 108.1–1.6 min for type F toxin, and from an average of 158.8–1.8 min for type G toxin. Less time was required in phosphate buffer.