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Chub injected in the loin muscle with 10(6)Clostridium botulinum type E spores were smoked to an internal temperature of 180 F (82.2 C) for 30 min, sealed in plastic bags, and incubated at room temperature (20 to 25 C) for 7 days. Viable type E spores were found in practically all such fish. Toxin formation by the survivors in the smoked fish was dependent on the brine concentration of the smoked fish. A brine concentration of 3% or higher, as measured in the loin muscle, inhibited toxin formation. Six different type E strains gave similar results. Only a few hundred of the million spores in the inoculum survived the smoking. Moisture in the atmosphere during smoking did not reduce the incidence of fish with type E survivors.
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
September 1971,
Journal - Association of Official Analytical Chemists,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
July 2003,
Applied and environmental microbiology,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
March 1970,
Canadian journal of microbiology,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
May 1965,
Applied microbiology,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
December 1969,
Canadian journal of microbiology,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
May 1979,
Applied and environmental microbiology,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
November 1971,
Japanese journal of microbiology,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
November 1982,
Applied and environmental microbiology,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
January 1996,
Journal of AOAC International,
L N Christiansen, and
J Deffner, and
E M Foster, and
H Sugiyama
March 1987,
Journal of food protection,
