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Growth and toxin production by non‐proteolytic and proteolytic Clostridium botulinum in cooked vegetables
Author(s) -
Carlin F.,
Peck M.W.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb00414.x
Subject(s) - clostridium botulinum , toxin , microbiology and biotechnology , proteolysis , proteolytic enzymes , biology , food science , chemistry , biochemistry , enzyme
Growth and toxin production by proteolytic and non‐proteolytic strains of Clostridium botulinum have been followed in 28 cooked puréed vegetables prepared under strict anaerobic conditions and incubated at 30°C for up to 60 d. Toxin production was confirmed in 25 of the cooked vegetables inoculated with a suspension of spores of proteolytic strains of types A and B, and in 13 inoculated with a suspension of spores of non‐proteolytic strains of types B, E and F. For both proteolytic and non‐proteolytic strains, a trend was identified correlating growth and toxin production with the pH of the cooked puréed vegetables.