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Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of Toxigenesis
Author(s) -
GENIGEORGIS CONSTANTIN A.,
MENG JIANGHONG,
BAKER DAVID A.
Publication year - 1991
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.1365-2621.1991.tb05284.x
Subject(s) - brine , clostridium botulinum , spore , food science , chemistry , lag time , toxin , microbiology and biotechnology , biology , biochemistry , organic chemistry , biological system
A spore pool inoculum (I) of 4 each type B and E nonproteolytic C. botulinum was applied at levels of log 10 ‐2 to 4 spores per 2–3g sample of cooked turkey (0, 1.47, and 2.2% brine (B), respectively), stored under vacuum at 4, 8, 12, 16, 20, and 30°C up to 180 days. Earliest toxin production at the above temperatures (T) was detected in 0% brine meat after > 180, 8, 4, 1.5, 1.5, and 0.5 days, in the 1.47% brine after 70, 8, 7, 2, 1.5 and 1 days, and in the 2.2% brine after 130, 10, 9, 2.5, 1.5 and 1 days, respectively. Lag phase (LP) was affected significantly by T, I, and Txl (p<0.001) but not B (0.05