Literature DB >> 10844

Growth and toxin production by Clostridium botulinum in moldy tomato juice.

C N Huhtanen, J Naghski, C S Custer, R W Russell.   

Abstract

Tomato juice inoculated with Cladosporium sp. or Penicillium sp. developed pH gradients with the upper portions near the mold mats having pH values near neutrality and the lower portions remaining more acid. Clostridium botulinum spores in these moldy tomato juices germinated, grew out, and produced toxin.

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Year:  1976        PMID： 10844      PMCID： PMC170388          DOI： 10.1128/aem.32.5.711-715.1976

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  3 in total

1.  Sporulation of Clostridium botulinum. I. Selection of an aparticulate sporulation medium.

Authors:  K TSUJI; W E PERKINS
Journal:  J Bacteriol       Date:  1962-07       Impact factor: 3.490

2.  [Cases of botulism caused by preserved tomato juice].

Authors:  V M Popugaĭlo; S P Zhuravskaia; E E Iaroshevskaia; V I Sukhakova; L N Zhukova
Journal:  Gig Sanit       Date:  1972-02

3.  Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula.

Authors:  A C Baird-Parker; B Freame
Journal:  J Appl Bacteriol       Date:  1967-12
  3 in total
  7 in total

1.  Regional variations in home canning practices and the risk of foodborne botulism in the Republic of Georgia, 2003.

Authors:  N Tarkhashvili; M Chokheli; M Chubinidze; N Abazashvili; N Chakvetadze; P Imnadze; K Kretsinger; J Varma; J Sobel
Journal:  J Food Prot       Date:  2015-04       Impact factor: 2.077

2.  Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis.

Authors:  T E Odlaug; I J Pflug
Journal:  Appl Environ Microbiol       Date:  1979-03       Impact factor: 4.792

3.  Factors influencing Clostridium botulinum spore germination, outgrowth, and toxin formation in acidified media.

Authors:  D M Wong; K E Young-Perkins; R L Merson
Journal:  Appl Environ Microbiol       Date:  1988-06       Impact factor: 4.792

4.  Effect of storage time and temperature on the survival of Clostridium botulinum spores in acid media.

Authors:  T E Odlaug; I J Pflug
Journal:  Appl Environ Microbiol       Date:  1977-07       Impact factor: 4.792

5.  Thermal destruction of Clostridium botulinum spores suspended in tomato juice in aluminum thermal death time tubes.

Authors:  T E Odlaug; I J Pflug
Journal:  Appl Environ Microbiol       Date:  1977-07       Impact factor: 4.792

6.  Metabiotic effect of Bacillus licheniformis on Clostridium botulinum: implications for home-canned tomatoes.

Authors:  T J Montville
Journal:  Appl Environ Microbiol       Date:  1982-08       Impact factor: 4.792

7.  Effects of Variety and Postharvest Handling Practices on Microbial Population at Different Stages of the Value Chain of Fresh Tomato (Solanum lycopersicum) in Western Terai of Nepal.

Authors:  Ram B Khadka; Madan Marasini; Ranjana Rawal; Durga M Gautam; Antonio L Acedo
Journal:  Biomed Res Int       Date:  2017-10-12       Impact factor: 3.411
  7 in total

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