Growth and toxin production by non-proteolytic and proteolytic Clostridium botulinum in cooked vegetables
Open Access
- 1 March 1995
- journal article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 20 (3) , 152-156
- https://doi.org/10.1111/j.1472-765x.1995.tb00414.x
Abstract
Growth and toxin production by proteolytic and non-proteolytic strains of Clostridium botulinum have been followed in 28 cooked puréed vegetables prepared under strict anaerobic conditions and incubated at 30°C for up to 60 d. Toxin production was confirmed in 25 of the cooked vegetables inoculated with a suspension of spores of proteolytic strains of types A and B, and in 13 inoculated with a suspension of spores of non-proteolytic strains of types B, E and F. For both proteolytic and non-proteolytic strains, a trend was identified correlating growth and toxin production with the pH of the cooked puréed vegetables.Keywords
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