Document Detail

Inactivation of Clostridium botulinum type A spores by high-pressure processing at elevated temperatures.
MedLine Citation:
PMID:  12929826     Owner:  NLM     Status:  MEDLINE    
The effects of high-pressure treatments at various temperature-time combinations on the inactivation of spores of Clostridium botulinum type A strains 62-A and BS-A in phosphate buffer (0.067 M, pH 7.0) and in a crabmeat blend were investigated. The log unit reduction of strain 62-A spores increased significantly as the processing pressure increased from 417 to 827 MPa (from 60,000 to 120,000 lb/in2) at 75 degrees C. The reduction of BS-A and 62-A spores in either medium increased as processing temperatures increased from 60 to 75 degrees C and processing times increased from 5 to 15 or 20 min at a maximum pressure of 827 MPa. Approximately 2- and 3-log reductions of BS-A and 62-A spores, respectively, in phosphate buffer were obtained at the maximum pressure-maximum temperature combination of 827 MPa and 75 degrees C for a processing time of 20 min. Processing for 15 min at the maximum pressure-maximum temperature combination resulted in maximum reductions of 3.2 and 2.7 log units for BS-A and 62-A spores, respectively, in the crabmeat blend. Results obtained in this study indicate that the crabmeat blend did not protect BS-A and 62-A spores against inactivation by high-pressure processing.
N R Reddy; H M Solomon; R C Tetzloff; E J Rhodehamel
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, P.H.S.    
Journal Detail:
Title:  Journal of food protection     Volume:  66     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2003 Aug 
Date Detail:
Created Date:  2003-08-21     Completed Date:  2004-01-16     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1402-7     Citation Subset:  IM    
U.S. Food and Drug Administration, National Center for Food Safety and Technology, 6502 South Archer Road, Summit-Argo, Illinois 60501, USA.
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MeSH Terms
Clostridium botulinum / growth & development,  physiology*
Consumer Product Safety
Food Microbiology
Food Preservation / methods
Hot Temperature*
Seafood / microbiology*
Spores, Bacterial / growth & development
Grant Support
FD-000431/FD/FDA HHS

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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