Odlaug Theron E, Pflug Irving J
Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108.
J Food Prot. 1978 Jul;41(7):566-573. doi: 10.4315/0362-028X-41.7.566.
Outbreaks of botulism involving acid foods are rare. Of the 722 total botulism outbreaks reported from 1899 to 1975, only 34 (4.7%) involved acid foods. Home-canned acid foods were implicated in 34 of the 35 acid food outbreaks. Clostridium botulinum cannot grow at a pH of ⩽ 4.6; therefore, for a botulism hazard to exist in an acid food, a contamination with other microorganisms due to a process delivery failure and/or post-process contamination, (c) favorable composition of the food and storage conditions which are particularly conducive to C. botulinum growth and toxin production, and (d) metabiosis. The way each factor affects the botulism hazard in acid foods is discussed in this report. An acid food is safe from C. botulinum if the heat process kills all organisms capable of growth at a pH of ⩽4.6 and there is no post-process contamination.
涉及酸性食品的肉毒中毒爆发情况较为罕见。在1899年至1975年报告的722起肉毒中毒爆发事件中，仅有34起（4.7%）涉及酸性食品。35起酸性食品爆发事件中有34起涉及家庭自制罐装酸性食品。肉毒梭菌在pH值≤4.6时无法生长；因此，要使酸性食品存在肉毒中毒风险，需具备以下条件：因加工过程失误和/或加工后污染而受到其他微生物污染；（c）食品的有利成分以及特别有利于肉毒梭菌生长和毒素产生的储存条件；（d）互生现象。本报告将讨论各因素对酸性食品中肉毒中毒风险的影响方式。如果热处理杀死了所有在pH值≤4.6时能够生长的微生物，且不存在加工后污染，那么酸性食品对于肉毒梭菌来说就是安全的。
