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首页> 美国卫生研究院文献>Applied and Environmental Microbiology >Relationship of sporulation enterotoxin formation and spoilage during growth of Clostridium perfringens type A in cooked chicken.
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Relationship of sporulation enterotoxin formation and spoilage during growth of Clostridium perfringens type A in cooked chicken.

机译：熟鸡肉中产气荚膜梭状芽胞杆菌生长过程中孢子形成肠毒素形成和腐败的关系。

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Sporulation and enterotoxin formation were determined for 17 strains of Clostridium perfringens type A in autoclaved chicken dark meat and in Duncan-Strong sporulation medium. The mean numbers of heat-resistant spores detected after 24 h at 37 degrees C were log10 1.13 to log10 7.64/ml in Duncan-Strong medium and log10 4.93 to log10 6.59/g in chicken. Of 17 strains, 7 formed enterotoxin in Duncan-Strong culture supernatant (1.0 to 60 microgram/ml) and 8 produced enterotoxin in chicken (0.21 to 24 microgram/g). Additional studies with chicken were conducted with C. perfringens NCTC 8239. With an inoculum of 10(6) cells per g, greater than log10 7.99 vegetative cells per g were detected by 4 h in chicken at 37 degrees C. Heat-resistant spores occurred by 4 and 6 h and enterotoxin occurred by 8 and 6 h in autoclaved chicken dark meat and barbecued chicken drumsticks, respectively. Enterotoxin was detected in autoclaved dark meat after incubation at 45 degrees C for 1.5 h followed by 37 degrees C for 4.5 h, but not after incubation at 45 degrees C for 1.5 to 8 h. With an inoculum of 10(2) cells per g in oven-cooked or autoclaved chicken, greater than log10 8.00 vegetative cells per g were detected by 6 to 8 h at 37 degrees C, heat-resistant spores were detected by 8 h, and enterotoxin was detected by 12 h. A statistical analysis of odor determinants of chicken after growth of C. perfringens indicated that, at the 95% confidence level, the product was considered spoiled (off or unwholesome odor) by the time spores or enterotoxin were formed.
机译：确定了高压灭菌的鸡肉黑肉和邓肯-斯特朗孢子形成培养基中17株产气荚膜梭状芽孢杆菌菌株的孢子形成和肠毒素形成。在Duncan-Strong培养基中，于37摄氏度下24小时后检测到的耐热孢子的平均数为log10 1.13至log10 7.64 / ml，而鸡肉中为log10 4.93至log10 6.59 / g。在17个菌株中，有7个在Duncan-Strong培养上清液中形成了肠毒素（1.0至60微克/毫升），有8个在鸡中产生了肠毒素（0.21至24微克/克）。用产气荚膜梭菌NCTC 8239对鸡进行了其他研究。接种量为每克10（6）个细胞，在37°C的鸡中放置4 h，每克检测到的log 10大于7.99营养细胞。发生耐热芽孢高压灭菌的鸡肉黑肉和烧烤的鸡腿分别在4和6 h时出现肠毒素，在8和6 h时出现肠毒素。在高压灭菌的黑肉中在45摄氏度下孵育1.5小时，然后在37摄氏度下孵育4.5小时，但在45摄氏度下孵育1.5至8小时之后没有检测到肠毒素。在烤箱煮熟或高压灭菌的鸡肉中，每克含10（2）个细胞的接种物，在37摄氏度下6至8小时检测到每克大于log10 8.00营养细胞，每8小时检测到耐热芽孢，到12小时才检测到肠毒素。对产气荚膜梭菌生长后鸡肉气味决定因素的统计分析表明，在置信度为95％的情况下，该产品在形成孢子或肠毒素时被视为变质（异味或异味）。

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