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Incidence and Heat Resistance of Clostridium botulinum Type E Spores in Menhaden Surimi
Author(s) -
RHODEHAMEL E. JEFFERY,
SOLOMON HAIM M.,
LILLY TIMOTHY,
KAUTTER DONALD A.,
PEELER JAMES T.
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.tb08640.x
Subject(s) - spore , menhaden , clostridium botulinum , heat resistance , incidence (geometry) , food science , chemistry , biology , microbiology and biotechnology , materials science , mathematics , fish <actinopterygii> , toxin , composite material , fishery , fish meal , geometry
Raw menhaden surimi ( Brevoortia tyrannus ) was examined to determine the incidence of Clostridium botulinum spores. Seven of 565 test portions (1.2%) were positive for type E spores. The thermal death time (TDT) tube method was used to determine the heat resistance of C. botulinum type E spores inoculated into the remaining 558 negative portions. Calculated mean D‐values in mm were 8.66 at 73.9°C, 3.49 at 76.7°C, 2.15 at 79.4°C, and 1.22 at 82.2°C. The z‐value of the phantom TDT curve was 9.78C o . Our data indicate previously reported minimal time/temperature thermal processes used to set surimi gel provide an adequate margin of safety with regard to C. botulinum type E.