Effect of Heat and pH on Toxigenic Clostridium butyricum
MORTON, R. D. ; SCOTT, V. N. ; BERNARD, D. T. ; WILEY, R. C.
Oxford, UK : Blackwell Publishing Ltd
Published 1990
Oxford, UK : Blackwell Publishing Ltd
Published 1990
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Clostridium butyricum long known to cause spoilage in canned acid foods recently caused two separate cases of infant botulism in Italy by strains producing type E botulinum toxin. Heat resistance of spores of toxigenic and nontoxigenic C. butyricum was determined. The non-toxigenic strain was considerably more heat resistant, having a D-value at 212°F of 4.7 min compared to a D-value 170°F of 2.3–2.5 min for toxigenic strains at pH 7.0. Minimum pH for growth and toxin production was also determined. The nontoxigenic strain grew at pH 4.2; toxigenic strains grew and produced toxin at pH 5.2 but not at pH 5.0.
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| Type of Medium: |
Electronic Resource
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| URL: |