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Appl Environ Microbiol. 1978 May; 35(5): 863-866

Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.

R B Tompkin, L N Christiansen and A B Shaparis

ABSTRACT

Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and residual nitrite descreased. These factors combine to make perishable canned cured meats more prone to spoilage and potential hazard if they are temperature abused after a period of refrigerated storage.

Appl Environ Microbiol. 1978 May; 35(5): 863-866






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