Premium
INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING
Author(s) -
REDDY N.R.,
SOLOMON H. M.,
FINGERHUT G.A.,
RHODEHAMEL E.J.,
BALASUBRAMANIAM V.M.,
PALANIAPPAN S.
Publication year - 1999
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1999.tb00252.x
Subject(s) - clostridium botulinum , spore , clostridium , microbiology and biotechnology , food science , pascalization , high pressure , chemistry , biology , bacteria , physics , genetics , mechanics , toxin
The effect of high pressure treatments at various temperature combinations on the inactivation of Clostridium botulinum type E spores of strains, Alaska and Beluga in phosphate buffer (0.067 M, pH 7.0) was investigated. No reduction of spores was observed at any pressurization (Maximum = 827 MPa) for temperatures below 35C. At pressurization of 827 MPa for 5 min, log unit reduction of spores increased as temperatures increased from 35 to 55C. An increase in the processing time from 5 to 10 min at a combination of high pressure (827 MPa) and low temperature (40C) resulted in a 5‐log reduction of Alaska spores. About 5‐log reductions for strains Alaska and Beluga occurred at 50 and 55C, respectively, after processing at pressures of 827 MPa for 5 min.