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Vegetable juice aids the recovery of heated spores of non‐proteolytic Clostridium botulinum
Author(s) -
Stringer S. C.,
Peck M. W.
Publication year - 1996
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.1996.tb01347.x
Subject(s) - spore , clostridium botulinum , food science , heat resistance , lysozyme , chemistry , proteolytic enzymes , microbiology and biotechnology , biology , biochemistry , enzyme , toxin , materials science , composite material
Heating spores of non‐proteolytic Clostridium botulinum at 85d̀C for 2 min followed by plating on a standard laboratory medium reduced the count of viable spores by a factor of greater than 10 4 . A similar result was obtained when the plating medium was supplemented with juice from courgette, carrot or mung bean sprout. When plating was on media supplemented with hen egg white lysozyme or juice from turnip, swede, flat bean, cabbage or potato, heating at 85d̀C for 10 min did not reduce the viable count by a factor of 10 4 . Thus these vegetable juices increased the measured heat resistance of spores of non‐proteolytic Cl. botulinum . These findings are relevant to the safety of minimally processed (e.g. sous‐vide ) foods.