Chemical manipulation of the heat resistance of Clostridium botulinum spores
The chemical forms of Clostridium botulinum 62A and 213B were prepared, and their heat resistances were determined in several heating media, including some low-acid foods. The heat resistance of C. botulinum spores can be manipulated up and down by changing chemical forms between the resistant calcium form and the sensitive hydrogen form. The resistant chemical form of type B spores has about three times the classical PO4 resistance at 235 F (112.8 C). As measured in peas and asparagus, both types of C. botulinum spores came directly from the culture at only a small fraction of the potential heat resistance shown by the same spores when chemically converted to the resistant form. The resistant spore form of both types (62A and 213B), when present in a low-acid food, can be sensitized to heating at the normal pH of the food.
| Medienart: |
Artikel |
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| Erscheinungsjahr: |
1976 |
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| Erschienen: |
1976 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:31 |
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| Enthalten in: |
Applied and environmental microbiology - 31(1976), 4 vom: 24. Apr., Seite 492-8 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Alderton, G [VerfasserIn] |
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| Themen: |
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| Anmerkungen: |
Date Completed 06.07.1976 Date Revised 26.05.2021 published: Print Citation Status MEDLINE |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM000057177 |
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| 100 | 1 | |a Alderton, G |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Chemical manipulation of the heat resistance of Clostridium botulinum spores |
| 264 | 1 | |c 1976 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 500 | |a Date Completed 06.07.1976 | ||
| 500 | |a Date Revised 26.05.2021 | ||
| 500 | |a published: Print | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a The chemical forms of Clostridium botulinum 62A and 213B were prepared, and their heat resistances were determined in several heating media, including some low-acid foods. The heat resistance of C. botulinum spores can be manipulated up and down by changing chemical forms between the resistant calcium form and the sensitive hydrogen form. The resistant chemical form of type B spores has about three times the classical PO4 resistance at 235 F (112.8 C). As measured in peas and asparagus, both types of C. botulinum spores came directly from the culture at only a small fraction of the potential heat resistance shown by the same spores when chemically converted to the resistant form. The resistant spore form of both types (62A and 213B), when present in a low-acid food, can be sensitized to heating at the normal pH of the food | ||
| 650 | 4 | |a Journal Article | |
| 650 | 7 | |a Phosphates |2 NLM | |
| 650 | 7 | |a Calcium |2 NLM | |
| 650 | 7 | |a SY7Q814VUP |2 NLM | |
| 700 | 1 | |a Ito, K A |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, J K |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Applied and environmental microbiology |d 1976 |g 31(1976), 4 vom: 24. Apr., Seite 492-8 |w (DE-627)NLM000057142 |x 1098-5336 |7 nnns |
| 773 | 1 | 8 | |g volume:31 |g year:1976 |g number:4 |g day:24 |g month:04 |g pages:492-8 |
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