ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The time-temperature relationships for the inactivation of purified enterotoxin prepared from Clostridium perfringens were determined by Vero cell assay in two different heating menstrua. Enterotoxin diluted to an initial concentration of 12.5 μg/g in chicken gravy and in 0.1M phosphate buffer both at pH 6.1 was heated at temperatures of 59–65°C. Average inactivation times in gravy ranged from 72.8–1.5 min and in buffer from 149.4–2.4 min.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12744.x
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