Abstract
A procedure is described for establishing a heat inactivation curve for the toxin of Clostridium botulinum 62A in beef broth. The effect of toxin titer, pH, and the type of acid employed for pH adjustment on the heat stability of the toxin is described.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Abrahamsson K., Gullmar B., Molin N. The effect of temperature on toxin formation and toxin stability of Clostridium botulinum type E in different environments. Can J Microbiol. 1966 Apr;12(2):385–394. doi: 10.1139/m66-052. [DOI] [PubMed] [Google Scholar]
- CARTWRIGHT T. E., LAUFFER M. A. Temperature effects on botulinum A toxin. Proc Soc Exp Biol Med. 1958 Jun;98(2):327–330. doi: 10.3181/00379727-98-24033. [DOI] [PubMed] [Google Scholar]
- Licciardello J. J., Nickerson J. T., Ribich C. A., Goldblith S. A. Thermal inactivation of type E botulinum toxin. Appl Microbiol. 1967 Mar;15(2):249–256. doi: 10.1128/am.15.2.249-256.1967. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Schantz E. J., Sugiyama H. Toxic proteins produced by Clostridium botulinum. J Agric Food Chem. 1974 Jan-Feb;22(1):26–30. doi: 10.1021/jf60191a033. [DOI] [PubMed] [Google Scholar]
- Yao M. G., Denny C. B., Bohrer C. W. Effect of frozen storage time on heat inactivation of Clostridium botulinum type E toxin. Appl Microbiol. 1973 Mar;25(3):503–505. doi: 10.1128/am.25.3.503-505.1973. [DOI] [PMC free article] [PubMed] [Google Scholar]