Use of the Anaerobic Pouch in Isolating Clostridium botulinum Spores from Fresh Meats

The anaerobic film pouch was demonstrated to be an effective device for the primary isolation ofClostridium botulinum types A and B spores from raw pork, beef, and chicken. Optimal pasteurization of these meats (for reduction of nonspore microflora without affecting indigenous putrefactive anaerobic spore levels) was 50 min at 60 C.C. botulinum spores were recovered with good precision from meat samples inoculated with mixtures ofC. botulinum and Putrefactive Anaerobe 3679 at 1:1 and at 1:99 ratios. Verification ofC. botulinum isolates was accomplished by protection testing of subcultures in mice.