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The Growth and Toxin Production of Clostridium botulinum Type E in Certain Vacuum Packed Fish
Author(s) -
Cann D. C.,
Wilson Barbara B.,
Hobbs G.,
Shewan J. M.
Publication year - 1965
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1965.tb02174.x
Subject(s) - spore , clostridium botulinum , toxin , herring , food science , fish <actinopterygii> , germination , biology , dried fish , microbiology and biotechnology , chemistry , botany , fishery
The growth and toxin production of Clostridium botulinum type E in various types of vacuum packed fish products was tested, with particular reference to the time/temperature relationship of storage. Toxin production was most rapid in herring although smoking retarded its development. With as small an inoculum as 10 2 spores/pack, fresh herring became toxic after storage for 15 days at 5°. Irradiation of three species of fish after inoculation with Cl. botulinum type E showed that spores surviving radiation germinated and produced toxin more rapidly than an equivalent concentration of spores in nonirradiated fish.