INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING

• Published in: Journal of Food Safety
• Main Authors: REDDY, N.R., SOLOMON, H. M., FINGERHUT, G.A., RHODEHAMEL, E.J., BALASUBRAMANIAM, V.M., PALANIAPPAN, S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1999
• Subjects: Microbiology; Food Science; Parasitology; Beluga; Beluga*; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00252.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4565.1999.tb00252.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4565.1999.tb00252.x

ABSTRACT The effect of high pressure treatments at various temperature combinations on the inactivation of Clostridium botulinum type E spores of strains, Alaska and Beluga in phosphate buffer (0.067 M, pH 7.0) was investigated. No reduction of spores was observed at any pressurization (Maximum = 827 MPa) for temperatures below 35C. At pressurization of 827 MPa for 5 min, log unit reduction of spores increased as temperatures increased from 35 to 55C. An increase in the processing time from 5 to 10 min at a combination of high pressure (827 MPa) and low temperature (40C) resulted in a 5‐log reduction of Alaska spores. About 5‐log reductions for strains Alaska and Beluga occurred at 50 and 55C, respectively, after processing at pressures of 827 MPa for 5 min.