The risk of toxin production by Clostridium botulinum type E in pasteurized oysters was evaluated. Thermal death time studies for type E spores in a oyster homogenate showed that the spores survived pasteurization at 550 C; D-values ranged from 65 to 100 min at 700 C and 880 to 1300 min at 550 C. When tubes of oyster homogenate were inoculated with 1x103 type E spores/ml and stored at 3, 6, 12, and 30oC, no growth was observed; however, when the inocculum was increased to 1x104 spores/ml, toxin was produced during storage at 30oC, but not at lower temperatures. For containers of whole oysters inoculated with a low spore level, toxin production occurred during incubation at 6, 12, and 30oC. / Master of Science
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/42039 |
| Date | 12 April 2010 |
| Creators | Bucknavage, Martin M. |
| Contributors | Food Science and Technology, Pierson, Merle D., Bishop, J. Russell, Hackney, Cameron Raj |
| Publisher | Virginia Tech |
| Source Sets | Virginia Tech Theses and Dissertation |
| Detected Language | English |
| Type | Thesis, Text |
| Format | v, 112 leaves, BTD, application/pdf, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | OCLC# 19570239, LD5655.V855_1988.B834.pdf |
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