Sensitization of heat‐damaged spores of Clostridium botulinum, type B to sodium chloride and sodium nitrite

Publisher Website
Google Scholar
Abstract
Summary: Spores of Clostridium botulinum type B (NCTC 7273) were sensitized to the inhibitory action of 2.5% and 3.5% w/w NaCl by heating at 85, 90 or 95°C at pH 6.0 and pH 6.5. Spores heated at 70 or 80°C were not significantly sensitized to these concentrations of NaCl but they were sensitized to 4.5% and 5.5% NaCl. A significant salt‐nitrite interaction was observed only at NaCl levels of 4.5% and above. Heat‐shocked spores and spores heated through a ‘1‐D process’ at 70 or 95°C were more sensitive to nitrite heated in meat or in culture medium (121°/10 min) than to unheated nitrite added after heating. However, no differences in sensitivity to the heated nitrite (Perigo factor) were observed with spores heated at 70 and 95°C.

This publication has 14 references indexed in Scilit: