Garcia Genero W, Genigeorgis Constantin, Lindroth Seppo
Department of Epidemiology and Preventive Medicine, School of Veterinary Medicine, University of California, Davis, California 95616.
J Food Prot. 1987 Apr;50(4):330-336. doi: 10.4315/0362-028X-50.4.330.
In factorial design experiments we inoculated fresh salmon fillets with a spore pool of 13 nonproteolytic strains of Clostridium botulinum type B, E, and F at 6 levels (10 to 10/50 g of fillet), and incubated at 1, 4, 8, 12 and 30°C under modified atmospheres (MA) of vacuum, 100% CO and 70% CO + 30% air for up to 60 d. The earliest time we detected toxin in the fillets at 30, 12 and 8°C, irrespective of MA, was after 1, 3-9 and 6-12 d of storage and required 10-10, 10-10, 10-10 spores/fillet. The probability (P) of toxin production was significantly (P<0.05) affected by temperature (T), MA storage time (ST), MA × T, MA × ST and T × ST. Only type B toxin was detected in the toxic fillets. No toxin was detected in fillets stored at 4°C for up to 60 d. Toxin detection coincided with spoilage at 30°C, but preceded spoilage at 8 and 12°C, and followed spoilage at 4°C. Using linear and logistic regression analysis, best fit equations were derived relating the length of the lag phase and P of toxin production to T, ST, MA and spore inoculum level.
在析因设计实验中，我们用肉毒杆菌B型、E型和F型的13种非蛋白水解菌株的孢子悬液以6个水平（每克鱼片含10至10⁵⁰个孢子）接种新鲜鲑鱼片，并在真空、100% CO和70% CO + 30%空气的气调包装（MA）条件下于1、4、8、12和30°C培养长达60天。无论气调包装如何，我们在30、12和8°C的鱼片中最早检测到毒素的时间分别是储存1、3 - 9和6 - 12天后，且所需的孢子量分别为每片鱼片10⁻¹⁰、10⁻¹⁰、10⁻¹⁰个孢子。毒素产生的概率（P）受温度（T）、气调包装储存时间（ST）、气调包装×温度、气调包装×储存时间以及温度×储存时间的显著影响（P < 0.05）。在有毒鱼片中仅检测到B型毒素。在4°C储存长达60天的鱼片中未检测到毒素。在30°C时毒素检测与腐败同时发生，但在8和12°C时毒素检测先于腐败，在4°C时毒素检测后于腐败。通过线性和逻辑回归分析，得出了将毒素产生的延迟期长度和概率与温度、储存时间、气调包装和孢子接种水平相关的最佳拟合方程。
