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Thermal Inactivation of Nonproteolytic Clostridium botulinum Type E Spores in Model Fish Media and in Vacuum-Packaged Hot-Smoked Fish Products

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores was investigated in rainbow trout and whitefish media at 75 to 93°C. Lysozyme was applied in the recovery of spores, yielding biphasic thermal destruction curves. Approximately 0.1% of the spores were permeable to lysozyme, s...

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Udgivet i:Appl Environ Microbiol
Principais autores: Lindström, Miia, Nevas, Mari, Hielm, Sebastian, Lähteenmäki, Liisa, Peck, Michael W., Korkeala, Hannu
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 2003
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC165145/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12839778/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.7.4029-4036.2003
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