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热处理、pH值和氯化钠组合对非蛋白水解型肉毒梭菌孢子在冷藏温度下生长的抑制作用。

Inhibitory effect of combinations of heat treatment, pH, and sodium chloride on a growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.

作者信息

Graham A F, Mason D R, Peck M W

机构信息

Institute of Food Research, Norwich Research Park, Colney, United Kingdom.

出版信息

Appl Environ Microbiol. 1996 Jul;62(7):2664-8. doi: 10.1128/aem.62.7.2664-2668.1996.

DOI:10.1128/aem.62.7.2664-2668.1996
PMID:8779606
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC168049/
Abstract

Nonproteolytic strains of Clostridium botulinum will grow at refrigeration temperatures and thus pose a potential hazard in minimally processed foods. Spores of types B, E, and F strains were used to inoculate an anaerobic meat medium. The effects of various combinations of pH, NaCl concentration, addition of lysozyme, heat treatment (85 to 95 degrees C), and incubation temperature (5 to 16 degrees C) on time until growth were determined. No growth occurred after spores were heated at 95 degrees C, but lysozyme improved recovery from spores heated at 85 and 90 degrees C.

摘要

肉毒梭菌的非蛋白水解菌株能在冷藏温度下生长，因此对最低限度加工食品构成潜在危害。用B型、E型和F型菌株的孢子接种厌氧肉类培养基。测定了pH值、氯化钠浓度、溶菌酶添加量、热处理（85至95摄氏度）和培养温度（5至16摄氏度）的各种组合对生长前所需时间的影响。孢子在95摄氏度加热后未生长，但溶菌酶提高了在85摄氏度和90摄氏度加热后孢子的复苏率。

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本文引用的文献

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Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.热处理对非蛋白水解性肉毒梭菌孢子在冷藏温度下的存活及生长的影响。
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Characteristics of Clostridium botulinum type F isolated from the Pacific Coast of the United States.从美国太平洋海岸分离出的F型肉毒梭菌的特征。
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