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 crude toxins prepared from Clostridium botulinum type F strain Wall 8 and type G strain G89 were determined in three different heating menstrua. Toxins dilated to 7,700–32,000 mouse LD50 units/0.5 ml in beef and mushroom patties (pH 6.05), in 0.1M phosphate buffer (pH 6.05), and in 00.1M acetate buffer (pH 5.0) were heated at temperatures from 65.6–76.7°C. In the beef patties, inactivation times ranged from an average of 108.1–1.6 min for type F toxin, and from an average of 158.8–1.8 min for type G toxin. Less time was required in phosphate buffer.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb15325.x
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