Kautter D A, Lynt R K, Lilly T, Solomon H M
Division of Microbiology, Food and Drug, Administration, Washington, D.C. 20204.
J Food Prot. 1981 Jan;44(1):59-61. doi: 10.4315/0362-028X-44.1.59.
Clostridium botulinum was inoculated into hamburger, sausage and turkey sandwiches, which were subsequently placed in a nitrogen atmosphere. Growth of the bacterium was studied to assess the botulism hazard. Hamburgers inoculated with C. botulinum types A and B and incubated at room temperature became toxic on day 4 while remaining fully acceptable organoleptically. Sausages became toxic on day 7 while appearing marginally acceptable. In air at room temperature, all sandwiches were obviously decomposed before toxin was produced. Refrigeration under nitrogen prevented toxin production by types A and B; however, hamburgers inoculated with type E were toxic at 12 C in 30 days while appearing fully acceptable. All refrigerated sandwiches were either fully or marginally acceptable organoleptically throughout the 60-day observation period; none were obviously decomposed. Turkey sandwiches did not become toxic at any temperature or incubation time studied.
将肉毒梭菌接种到汉堡、香肠和火鸡三明治中，随后将它们置于氮气环境中。研究该细菌的生长情况以评估肉毒中毒风险。接种了A型和B型肉毒梭菌并在室温下培养的汉堡在第4天变得有毒，而感官上仍完全可接受。香肠在第7天变得有毒，而感官上勉强可接受。在室温空气中，所有三明治在产生毒素之前就明显分解了。在氮气环境下冷藏可防止A型和B型肉毒梭菌产生毒素；然而，接种了E型肉毒梭菌的汉堡在12℃下30天后有毒，而感官上完全可接受。在整个60天的观察期内，所有冷藏的三明治在感官上要么完全可接受，要么勉强可接受；没有一个明显分解。在所研究的任何温度或培养时间下，火鸡三明治都没有变得有毒。
