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Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing Temperatures
Author(s) -
BUCKNAVAGE MARTIN W.,
PIERSON MERLE D.,
HACKNEY CAMERON R.,
BISHOP J. RUSSELL
Publication year - 1990
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.1365-2621.1990.tb06766.x
Subject(s) - clostridium botulinum , spore , oyster , food science , heat resistance , chemistry , clostridium , clostridiaceae , potassium , microbiology and biotechnology , biology , toxin , biochemistry , bacteria , materials science , organic chemistry , ecology , genetics , composite material
D‐values of Clostridium botulinum type E in oyster homogenates were calculated from the slopes of survivor curves for each variable tested (control, 1.0% NaCl, 0.13% potassium sorbate (KS), and a combination of NaCl and KS) at five temperatures. Mean D‐values ranged from 0.78 min at 80°C to 7943 min at 50°C. The addition of salt and/ or KS affected heat resistance of the spores, but differences were not consistent among the temperatures tested, z‐Values calculated for the curve between 70°C and 80°C ranged from 6.9 C° to 7.6 C°, while z‐values calculated for the curve between 55°C and 70°C were 12.1–14.70°. These data indicate that C. botulinum type E would survive in oysters that are minimally processed. A suitable process could be determined using the data presented; however, oysters would have a cooked appearance.