温度滥用时，预先冷藏对易腐罐装腌肉中肉毒杆菌生长的影响。
Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.
作者信息
Tompkin R B, Christiansen L N, Shaparis A B
出版信息
Appl Environ Microbiol. 1978 May;35(5):863-6. doi: 10.1128/aem.35.5.863-866.1978.
Abstract
Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and residual nitrite descreased. These factors combine to make perishable canned cured meats more prone to spoilage and potential hazard if they are temperature abused after a period of refrigerated storage.
摘要
接种了肉毒杆菌孢子的易腐罐装腌肉在生产后被置于4.4摄氏度或10摄氏度的环境中。孢子在10摄氏度时发芽。发芽的细胞数量在16至18周的时间内保持稳定。在此期间，抑制系统和残留亚硝酸盐减少。如果冷藏储存一段时间后温度被滥用，这些因素共同作用会使易腐罐装腌肉更容易变质并存在潜在危害。
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