Inhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored Fish

Abstract

Liquid smoke in combination with NaCl was an effective in-hibitor of outgrowth and toxin production by Clostridium botulinum types A and E spores in hot-processed whitefish, chub and carp stored at an abuse temperature of 25°C for 7 or 14 d. Surface-inoculated type E produced toxin in control samples containing 3.7% water-phase NaCI, but not in liquid smoke-treated samples having less than 2.0% water-phase NaCI. Liquid smoke was less effective when type E spores were injected intramuscularly.