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Clostridium botulinum type E: Growth and Toxin Production in Food
Author(s) -
Ajmal M.
Publication year - 1968
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.1365-2672.1968.tb00349.x
Subject(s) - clostridium botulinum , toxin , incubation , food science , herring , microbiology and biotechnology , nitrite , fish <actinopterygii> , chemistry , anaerobic exercise , clostridium , spore , biology , bacteria , biochemistry , fishery , physiology , nitrate , genetics , organic chemistry
SUMMARY Growth and toxin production by Clostridium botulinum type E in experimentally inoculated irradiated and unirradiated horsemeat and fish (herring and cod), and cured meats, was investigated. No OS or TP variant was observed during growth. Toxin was produced under both aerobic and anaerobic conditions of incubation. Irradiated fish was found to be more susceptible to toxin production than unirradiated fish similarly treated. Toxic outgrowth occurred in two products of ham and one of cured ox tongue with concentrations of NaCl < 3.7% and nitrite < 3 p/m. Corned beef containing 4.6% of NaCl and 60 p of nitrite/m did not allow the growth of type E with an inoculum as large as 1 × 10 5 spores/g.