Effect of Iysozyme concentration, heating at 90°C, and then incubation at chilled temperatures on growth from spores of non‐proteolytic Clostridium botulinum
Effect of Iysozyme concentration, heating at 90°C, and then incubation at chilled temperatures on growth from spores of non‐proteolytic Clostridium botulinum
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溶菌酶浓度、90°C 加热、然后在冷冻温度下孵育对非蛋白水解肉毒梭菌孢子生长的影响
DOI：
10.1111/j.1472-765x.1995.tb01005.x
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发表时间：
1995
影响因子：
2.4
通讯作者：
P. Fernández
中科院分区：
文献类型：
--
作者：
M. Peck;P. Fernández
冷藏加工食品中非蛋白水解肉毒梭菌孢子灭活所需的热处理可能会受到这些食品中溶菌酶的影响。六种非蛋白水解 Cl 菌株的孢子。将肉毒杆菌接种到厌氧肉培养基的试管中，每管产生 106 个孢子。加入鸡蛋清溶菌酶（0-50 μg ml-1），将试管在90°C下进行相当于19·8分钟的热处理，冷却，并在8°、12°、16°和25°C下孵育长达93 d。在不添加溶菌酶的情况下，既没有观察到生长也没有观察到毒素形成。因此实现了 6-D 灭活。在加热前添加溶菌酶（5-50 μg ml-1）的试管中，观察到生长和毒素形成。添加50 μg ml-1的溶菌酶，在8°C下68天、12°C下31天、16°C下24天和25°C下9天后首次观察到生长。因此，在这些情况下，90°C 下相当于 19·8 分钟的热处理本身不足以产生 6-D 失活。热处理、低于 12°C 的维持以及不超过 4 周的保质期相结合，降低了非蛋白水解 Cl 生长的风险。肉毒杆菌的106倍。
The heat treatment necessary to inactivate spores of non‐proteolytic Clostridium botulinum in refrigerated, processed foods may be influenced by the occurrence of lysozyme in these foods. Spores of six strains of non‐proteolytic Cl. botulinum were inoculated into tubes of an anaerobic meat medium, to give 106 spores per tube. Hen egg white lysozyme (0–50 μg ml‐1) was added, and the tubes were given a heat treatment equivalent to 19·8 min at 90°C, cooled, and incubated at 8°, 12°, 16° and 25°C for up to 93 d. In the absence of added lysozyme, neither growth nor toxin formation were observed. A 6–D inactivation was therefore achieved. In tubes to which lysozyme (5–50 μg ml‐1) had been added prior to heating, growth and toxin formation were observed. With lysozyme added at 50 μg ml‐1, growth was first observed after 68 d at 8°C, 31 d at 12°C, 24 d at 16°C, and 9 d at 25°C. Thus, in these circumstances, a heat treatment equivalent to 19·8 min at 90°C was not sufficient, on its own, to give a 6–D inactivation. A combination of the heat treatment, maintenance at less than 12°C, and a shelf‐life not more than 4 weeks reduced the risk of growth of non‐proteolytic Cl. botulinum by a factor of 106.