海鲜鸡尾酒肉毒中毒潜在风险评估。
Evaluation of potential risk of botulism from seafood cocktails.
作者信息
Lerke P
出版信息
Appl Microbiol. 1973 May;25(5):807-10. doi: 10.1128/am.25.5.807-810.1973.
Abstract
Clostridium botulinum E could not be detected in 35 samples of commercial seafood cocktails, ranging in pH from 4.10 to 4.85. At 30 C, toxinogenesis in homogenates acidified with a citric-acetic acid mixture was prevented at pH 4.86 or lower for crabmeat and at 5.03 or lower for shrimp. Measurements of the rate of acid penetration into the centers of large pieces of flesh indicated that the already small risk of botulism from seafood cocktails could be completely eliminated by using a cocktail sauce at a maximum pH of 3.70 and by cooling the final product to at least 10 C for 24 h.
摘要
在35份pH值介于4.10至4.85之间的商业海鲜什锦中，未检测到肉毒梭菌E型。在30℃下，用柠檬酸 - 醋酸混合物酸化的匀浆中，蟹肉在pH值4.86及以下、虾肉在pH值5.03及以下时，毒素生成受到抑制。对大块鱼肉中心酸渗透速率的测量表明，通过使用最大pH值为3.70的鸡尾酒酱，并将最终产品冷却至至少10℃并保持24小时，可完全消除海鲜什锦中本来就较小的肉毒中毒风险。
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