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Appl Environ Microbiol. 1968 January; 16(1): 133-137
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked Fish

Department of Bacteriology and the Food Research Institute, University of Wisconsin, Madison, Wisconsin 53706

ABSTRACT

Chub injected in the loin muscle with 10⁶Clostridium 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.