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首页> 外文期刊>Applied Microbiology >Radiation Injury of Clostridium botulinum Spores in Cured Meat
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Radiation Injury of Clostridium botulinum Spores in Cured Meat

机译：固化肉中梭菌肉毒杆菌孢子的辐射损伤

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摘要

Cans of chopped ham, inoculated with spores of Clostridium botulinum strains 33A and 41B at levels of 2,500 and 250 per gram, were subjected to an enzyme-inactivating heat treatment and irradiation with 0.5, 1.5, 2.5, or 3.5 Mrad of Co60. A portion of the pack was not irradiated, and received a commercial thermal process (F0 = 0.2). Viable spores were enumerated after treatment and after 6 months of incubation at 30 to 37.7 C. Toxic spoilage occurred at 0 and 0.5, but not at 1.5, 2.5, or 3.5 Mrad. More spoilage and toxin formation occurred in the product irradiated at 0.5 Mrad than in identical product receiving no radiation treatment. Confirmed botulinal spores were isolated from all of the radiation variables of 2,500 per gram-inoculated product and from all but the 3.5 Mrad low-inoculum cans. However, neither growth nor toxin was observed in unspoiled product. The “injury” phenomenon previously described in thermally processed cured meats (survival of botulinal spores without capacity for multiplication or toxigenesis) apparently occurs also in irradiated cured meats.
机译：将切碎的火腿的罐头，与每克2,500和250水平的梭菌菌株33a和41b的孢子中的孢子中的血管菌株33a和41b，对酶 - 灭活的热处理和辐照照射，0.5,1.5,2.5或3.5的CO 60。未照射包装的一部分，并接收商业热过程（F0 = 0.2）。在处理后和30至37.7℃的孵育6个月后举起可行的孢子，在0和0.5时发生毒性腐败，但不是1.5,2.5或3.5mrad。在0.5mrad照射的产品中发生更多的腐败和毒素形成，而不是在不接受辐射处理的相同产品中。从每克接种产物的所有辐射变量和3.5mrad低接种物罐的所有辐射变量分离出确诊的血管孢子。然而，在未受破坏的产品中没有观察到生长和毒素。在辐照固化的肉类中，在热处理的固化肉中先前描述的“损伤”现象（没有繁殖或毒性的能力的存活）也明显发生。

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