ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Thermal death-time determinations in the temperature range of 165°F (73.9°C) to 185°F (85°C) were made of spores of five strains of Clostridium botulinum type E in tubed fish paste prepared from whole Great Lakes whitefish chubs. Estimated F176 (80°C) values for the destruction of approximately 1×106 spores per gram of fish paste were as follows: for strain Alaska, 34.2 min; Beluga, 17.0 min; 8E, 14.0 min; Iwanai, 12.5 min; and Tenno, 13.2 min. Estimated 95% confidence limits about these F176 values were for strain Alaska, 23.4-49.5 min; Beluga, 14.2-20.2 min; 8E, 8.2-17.7 min; Iwanai, 10.2–15.4 min; and Tenno, 9.3–18.5 min. D176 values calculated from our F176 values by Schmidt's (1957) equation were for strain Alaska, 4.3 min; Beluga, 2.1 min; 8E, 1.8 min; Iwanai, 1.6 min; and Tenno, 1.6 min. Zy values obtained from thermal death-time determinations were for strain Alaska, 13.2; Beluga, 13.3; 8E, 10.3; Iwanai, 13.6; and Tenno, 13.1°F.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1968.tb03640.x
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