Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked pureed vegetables at refrigeration temperatures
Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked pureed vegetables at refrigeration temperatures
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DOI：
10.1128/aem.62.8.3069-3072.1996
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发表时间：
1996-08-01
影响因子：
4.4
通讯作者：
Peck, MW
中科院分区：
文献类型：
--
作者：
Carlin, F;Peck, MW
将7株非蛋白水解型肉毒梭菌(B型、E型和F型)分别接种到一系列厌氧煮熟的果泥蔬菜中。在10摄氏度下培养15至60天后，所有七个菌株都在蘑菇中形成了毒素，其中五个菌株在花椰菜中形成了毒素，四个菌株在花椰菜中形成了毒素，三个菌株在芦笋中形成了毒素，一个菌株在羽衣甘蓝中形成了毒素。在16℃、10℃、8℃和5℃下测定了非蛋白水解型肉毒杆菌B型在煮熟的蘑菇、花椰菜和土豆中的生长动力学。在所有温度下煮熟的花椰菜和蘑菇以及在16和8℃下的土豆中都有生长和毒素产生。肉毒杆菌神经毒素在16℃下3~5天，10℃下11~13天，8℃下10~34天，5℃下17~20天内检测到。
Seven strains of nonproteolytic Clostridium botulinum (types B, E, and F) were each inoculated into a range of anaerobic cooked pureed vegetables. After incubation at 10 degrees C for 15 to 60 days, all seven strains formed toxin in mushrooms, five did so in broccoli, four did so in cauliflower, three did so in asparagus, and one did so in kale. Growth kinetics of nonproteolytic C. botulinum type B in cooked mushrooms, cauliflower, and potatoes were determined at 16, 10, 8, and 5 degrees C. Growth and toxin production occurred in cooked cauliflower and mushrooms at all temperatures and in potatoes at 16 and 8 degrees C. The C. botulinum neurotoxin was detected within 3 to 5 days at 16 degrees C, 11 to 13 days at 10 degrees C, 10 to 34 days at 8 degrees C, and 17 to 20 days at 5 degrees C.