Huss H H, Shaeffer I, Petersen E R, Cann D C
Nord Vet Med. 1979 Feb;31(2):81-6.
Recent work has showed high positive oxidation-reduction potential (Eh) values in fresh fish flesh, whereas strongly reducing conditions exist in fish viscera and spoiled fish flesh. The present study has demonstrated that this difference in measured Eh does not significantly influence growth and toxin production by Cl. botulinum type E. In comparison, storage temperature and the spore load in fish markedly influence toxin production. The public health significance of rapid toxin formation and high toxin titers demonstrated in ungutted fish is pointed out.
近期研究表明，新鲜鱼肉中氧化还原电位（Eh）值呈强阳性，而鱼内脏和变质鱼肉中则存在强还原条件。本研究表明，测得的Eh差异对E型肉毒杆菌的生长和毒素产生没有显著影响。相比之下，储存温度和鱼肉中的孢子负荷对毒素产生有显著影响。文中指出了在未去内脏的鱼中快速形成毒素和高毒素滴度的公共卫生意义。
