Incidence Study of Spores of Clostridium botulinum in Convenience Foods

N. F. Insalata; S. J. Witzeman; G. J. Fredericks; F. C. A. Sunga

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Incidence Study of Spores of Clostridium botulinum in Convenience Foods

机译：方便食品中肉毒梭菌孢子发生率的研究

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The objective of this study was to gather data on the incidence of Clostridium botulinum spores in selected consumer-convenience food products. The incidence of spores of C. botulinum in 100 samples of each of four categories of commercially available convenience foods was determined. These categories included (i) “boil-in-the-bag” foods, (ii) vacuum-packed foods, (iii) pressurized foods, and (iv) dehydrated and freeze-dried foods. Of the 400 samples analyzed, one was found to contain the spores of C. botulinum. This occurred in vacuum-packed frank-furters and was identified as type B.

机译：这项研究的目的是收集有关消费者方便食品中肉毒梭菌孢子发生率的数据。确定了四种便利食品中每种类别的100个样品中肉毒梭菌孢子的发生率。这些类别包括（i）“袋装煮”食品，（ii）真空包装食品，（iii）加压食品以及（iv）脱水和冻干食品。在分析的400个样品中，发现一个包含肉毒梭菌的孢子。这发生在真空包装的法兰克福香肠中，被鉴定为B型。

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《Applied Microbiology》 |1969年第4期|共3页
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N. F. Insalata; S. J. Witzeman; G. J. Fredericks; F. C. A. Sunga;
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6. Incidence Study of Spores of Clostridium botulinum in Convenience Foods [O] . N. F. Insalata, S. J. Witzeman, G. J. Fredericks, 1969

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Incidence Study of Spores of Clostridium botulinum in Convenience Foods

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