论文信息 - Incidence and growth of psychrotrophic Clostridium botulinum in foods

Incidence and growth of psychrotrophic Clostridium botulinum in foods

Abstract Over 500 samples of refrigerated packaged foods currently on sale in the UK were examined for the incidence of psychrotrophic strains of Clostridium botulinum . None of the samples was found to contain psychrotrophic C. botulinum . Botulinum toxin was not detected in inoculated samples of carrots, jacket potatoes, lasagne or smoked trout fillets after incubation at 4°C and 10°C for 3 weeks. In inoculated whole trout, however, it was found that toxin production could occur within 1 week at 10°C.

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