Apr 1, 1976

Chemical manipulation of the heat resistance of Clostridium botulinum spores

Applied and Environmental Microbiology
G AldertonJ K Chen

Abstract

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.

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Mentioned in this Paper

Asparagus allergenic extract
Calcium [EPC]
Calcium
Spores, Bacterial
Reproduction Spores
Asparagus extract
Food Microbiology
Chemicals
Plant spore
Orthophosphate

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