Thermal Resistance of Spores of Five Strains of Clostridium botulinum Type E in Ground Whitefish Chubs

• Published in: Journal of Food Science
• Main Authors: CRISLEY, F. D., PEELER, J. T., ANGELOTTI, R., HALL, H. E.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1968
• Subjects: Beluga; Beluga*; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03640.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1968.tb03640.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb03640.x/fullpdf

SUMMARY– Thermal death‐time determinations in the temperature range of 165°F (73.9°C) to 185°F (85°C) were made of spores of five strains of Clostridium botulinum type E in tubed fish paste prepared from whole Great Lakes whitefish chubs. Estimated F 176 (80°C) values for the destruction of approximately 1×10 6 spores per gram of fish paste were as follows: for strain Alaska, 34.2 min; Beluga, 17.0 min; 8E, 14.0 min; Iwanai, 12.5 min; and Tenno, 13.2 min. Estimated 95% confidence limits about these F 176 values were for strain Alaska, 23.4‐49.5 min; Beluga, 14.2‐20.2 min; 8E, 8.2‐17.7 min; Iwanai, 10.2–15.4 min; and Tenno, 9.3–18.5 min. D 176 values calculated from our F 176 values by Schmidt's (1957) equation were for strain Alaska, 4.3 min; Beluga, 2.1 min; 8E, 1.8 min; Iwanai, 1.6 min; and Tenno, 1.6 min. Z y values obtained from thermal death‐time determinations were for strain Alaska, 13.2; Beluga, 13.3; 8E, 10.3; Iwanai, 13.6; and Tenno, 13.1°F.