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Combined Effect of Sodium Chloride, pH and Storage Temperature on Growth and Toxin Production by Clostridium botulinum.
- Source :
-
Journal of Aquatic Food Product Technology . 2007, Vol. 16 Issue 2, p27-39. 13p. 3 Charts. - Publication Year :
- 2007
-
Abstract
- The effect of sodium chloride concentration (3, 4, 5, 6, 8, 10 and 12%) and storage temperatures (4°C, 10°C, 15°C and 30°C) on toxin production by Clostridium, botulinum isolated from tropical fish was studied in anaerobic cooked meat medium. The combined effect of sodium chloride (3, 5%), low pH (5.5) and low temperature (15°C) on toxin production by C. botulinum was also examined. The toxicity was tested by mouse bioassay. An increase in lag phase was noticed by increasing the salt concentration. At 30°C, spores of C. botulinum type E were able to grow and produce toxin up to 3% salt (aw = 0.976), whereas for types C and D the limiting salt concentration was 4-5% (aw = 0.97-0.974) and for types A and B it was 8% (aw = 0.952). By lowering the storage temperature, an increase in lag phase and time to toxicity was noticed for type Eat 3% salt and for types A, C and D at 5% salt level. The probability of growth and toxin production at 5% salt decreased as the pH and storage temperature (combined stress) was decreased. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 10498850
- Volume :
- 16
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Journal of Aquatic Food Product Technology
- Publication Type :
- Academic Journal
- Accession number :
- 26594433
- Full Text :
- https://doi.org/10.1300/J030v16n02_04