Combined effect of sodium chloride, pH and storage temperature on growth and toxin production by clostridium botulinum

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dc.contributor.authorLalitha, K.V.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2013-12-20T08:29:21Z
dc.date.available2013-12-20T08:29:21Z
dc.date.issued2007
dc.description.abstractThe effect of sodium chloride concentration (3, 4, 5, 6, 8, 10 and 12%) and storage temperatures (4C, 10C, 15C and 30C) on toxin production by Clostridium botulinum isolated from tropical fish was studied in anaerobic cooked meat medium. The combined effect of sodium chloride (3, 5%), low pH (5.5) and low temperature (15C) on toxin production by C. botulinum was also examined. The toxicity was tested by mouse bioassay. An increase in lag phase was noticed by increasing the salt concentration. At 30C, spores of C. botulinum type E were able to grow and produce toxin up to 3% salt (aw = 0.976), whereas for types C and D the limiting salt concentration was 4-5% (aw = 0.97-0.974) and for types A and B it was 8% (aw = 0.952). By lowering the storage temperature, an increase in lag phase and time to toxicity was noticed for type E at 3% salt and for types A, C and D at 5% salt level. The probability of growth and toxin production at 5% salt decreased as the pH and storage temperature (combined stress) was decreased.en_US
dc.identifier.citationJournal of Aquatic Food Product Technology 2007: 16(2), 27-39en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1028
dc.language.isoenen_US
dc.publisherTaylor & Francis Group Ltden_US
dc.subjectClostridium botulinumen_US
dc.subjecttoxin productionen_US
dc.subjectsodium chlorideen_US
dc.subjectpHen_US
dc.titleCombined effect of sodium chloride, pH and storage temperature on growth and toxin production by clostridium botulinumen_US
dc.typeArticleen_US
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