方便食品中肉毒梭菌孢子的发病率研究。
Incidence study of spores of Clostridium botulinum in convenience foods.
作者信息
Insalata N F, Witzeman S J, Fredericks G J, Sunga F C
出版信息
Appl Microbiol. 1969 Apr;17(4):542-4. doi: 10.1128/am.17.4.542-544.1969.
Abstract
The objective of this study was to gather data on the incidence of Clostridium botulinum spores in selected consumer-convenience food products. The incidence of spores of C. botulinum in 100 samples of each of four categories of commercially available convenience foods was determined. These categories included (i) "boil-in-the-bag" foods, (ii) vacuum-packed foods, (iii) pressurized foods, and (iv) dehydrated and freeze-dried foods. Of the 400 samples analyzed, one was found to contain the spores of C. botulinum. This occurred in vacuum-packed frank-furters and was identified as type B.
摘要
本研究的目的是收集特定方便食品中肉毒梭菌孢子发生率的数据。测定了四类市售方便食品中每类100个样品的肉毒梭菌孢子发生率。这四类食品包括：（i）“袋煮”食品，（ii）真空包装食品，（iii）加压食品，以及（iv）脱水和冷冻干燥食品。在分析的400个样品中，有一个被发现含有肉毒梭菌孢子。这发生在真空包装的法兰克福香肠中，被鉴定为B型。
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