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

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°C), and incubation temperature (5 to 16°C) on time until growth were determined. No growth occurred after spores were heated at 95°C, but lysozyme improved recovery from spores heated at 85 and 90°C.