A Health Aspect of Frozen Vegetables

Publisher Website
Google Scholar
Abstract
A study was made of the possibility of botulinus poisoning from consumption of defrosted, improperly handled vegetables. 1200 containers of peas were prepared and frozen in Seattle, Washington, and shipped to Washington, D. C, for study. The investigation included 4 types of containers, 3 methods of preparation, 3 degrees of inoculation, 2 methods of packing, and 4 methods of defrosting. Before freezing, the peas were inoculated with buffer suspensions of dried Cl. botulinum spores, a mixture of 4 strains (2 type A and 2 type B) being used. All peas were frozen in a cold-storage room at 10[degree] F., and the following determinations were made on each container: total anaerobic count; total anaerobic bacterial spores; botulinus cultures isolated where possible from uninoculated peas; H-ion concentration; toxicity[long dash]botulinus toxins, when present, identified in guinea pigs. 120 containers were examined[long dash]72 tin and 48 cardboard. Of 72 tin containers[long dash]24 uninoculated, 25 lightly inoculated and 24 heavily inoculated, toxin was obtained in 2 uninoculated, in 4 lightly inoculated and in 8 heavily inoculated. Of 48 cardboard containers (Peter''s type), 2 not inoculated, 2 lightly inoculated and 5 heavily inocu-lated, definitely showed toxin. The contents of all con-tainers showing toxin had been stored at room temp. for 3-3^ days and were badly spoiled. No toxin had de-veloped in peas examined immediately after defrosting or in those defrosted and held for 3 days in an ice refrigerator.

This publication has 2 references indexed in Scilit: