The Resistance of Spores of Clostridium botulinum Type E to Heat and Radiation

Spores of Clostridium botulinum type E have been screened for resistance to heating in aqueous suspension at 60, 70 and 80°. D ¹⁷⁶ ranged from <0·33 min to 1·25 min. z values of eight strains were between 9·0 and 10·7, and for one strain was 7·4.
Radiation survivor curves have been plotted for nine strains, and a further nine strains screened. The shoulder extends to about 0·4 megarad, whereafter the curve becomes exponential within a D value from 0·065 to 0·16 megarad.     

Radiation Injury of Clostridium botulinum Spores in Cured Meat

Cans of chopped ham, inoculated with spores of Clostridium botulinum strains 33A and 41B at levels of 2,500 and 250 per gram, were subjected to an enzyme-inactivating heat treatment and irradiation with 0.5, 1.5, 2.5, or 3.5 Mrad of Co(60). A portion of the pack was not irradiated, and received a commercial thermal process (F(0) = 0.2). Viable spores were enumerated after treatment and after 6 months of incubation at 30 to 37.7 C. Toxic spoilage occurred at 0 and 0.5, but not at 1.5, 2.5, or 3.5 Mrad. More spoilage and toxin formation occurred in the product irradiated at 0.5 Mrad than in identical product receiving no radiation treatment. Confirmed botulinal spores were isolated from all of the radiation variables of 2,500 per gram-inoculated product and from all but the 3.5 Mrad low-inoculum cans. However, neither growth nor toxin was observed in unspoiled product. The "injury" phenomenon previously described in thermally processed cured meats (survival of botulinal spores without capacity for multiplication or toxigenesis) apparently occurs also in irradiated cured meats.     

Nisin Resistance in Clostridium botulinum Spores and Vegetative Cells

The frequencies at which vegetative cells and spores of Clostridium botulinum strains 56A, 62A, 17409A, 25763A, 213B, B-aphis, and 169B formed colonies on agar media containing 0, 10(sup2), 10(sup3), and 10(sup4) IU of nisin per ml at 30(deg)C were determined. Strain 56A had the highest frequencies of nisin resistance, while strains 62A, 169B, and B-aphis had the lowest. For most strains, spores were more resistant than vegetative cells. One exposure to nisin was sufficient to generate stable nisin-resistant isolates in some strains. Stepwise exposure to increasing concentrations of nisin generated stable resistant isolates from all strains. Spores produced from nisin-resistant isolates maintained their nisin resistance. The frequency of spontaneous nisin resistance was reduced considerably by lowering the pH of the media and adding 3% NaCl. Nisin-resistant isolates of strains 56A and 169B also had increased resistance to pediocin PA1, bavaricin MN, plantaricin BN, and leuconocin S.     

Survival of Clostridium botulinum Spores

Radiation survival curves of spores of Clostridium botulinum strain 33A exhibited an exponential reduction which accounted for most of the population, followed by a “tail” comprising a very small residual number [7 to 0.7 spore(s) per ml] which resisted death in the range between 3.0 and 9.0 Mrad dose levels. The “tail” was not caused by protective spore substances released into the suspensions during irradiation, by the presence of accumulated radiation “inactivated” spores, or by heat shock of pre-irradiated spores. The theoretical number of spore targets which must be inactivated by irradiation was estimated both by a graphical and by a computation method to be about 80, and the D value was calculated to be 0.295 and 0.396 Mrad, respectively, in buffer and in pork pea broth.     

Effect of Lysozyme on the Recovery of Heated Clostridium botulinum Spores

Lysozyme in the recovery medium increased the recovery of heated spores, thereby raising the measured heat resistance of type E Clostridium botulinum spores about 1,800-fold and type A spores up to 3-fold.     

Heat Resistance of Spores of Marine and Terrestrial Strains of Clostridium botulinum Type C

Resistance to heat of spores of marine and terrestrial strains of Clostridium botulinum type C in 0.067 m phosphate buffer (pH 7.0) was determined. The marine strains were 6812, 6813, 6814, and 6816; the terrestrial strains were 468 and 571. The inoculum level equaled 10(6) spores/tube with 10 replicate tubes for each time-temperature variable. Heating times were run at three or more temperatures to permit survival of some fraction of the inoculum. Survivors were recovered at 85 F (30 C) in beef infusion broth containing 1% glucose, 0.10% l-cysteine hydrochloride, and 0.14% sodium bicarbonate. D values were calculated for each fractional survivor end point after 6 months of incubation. Thermal resistance curves were constructed from the D value data. D(220) (104 C) values for spores of 468 and 571 equaled 0.90 and 0.40 min, respectively. The corresponding values for spores of 6812, 6813, 6814, and 6816 were 0.12, 0.04, 0.02, and 0.08 min. The z values for the thermal resistance curves ranged from 9.0 to 11.5 F (5.0 to 6.2 C).     

Resistance of Spores of Clostridium botulinum 33A to Combinations of Ultraviolet and Gamma Rays

Spores of Clostridium botulinum 33A exhibit a sigmoidal survival curve if subjected to gamma radiation. The present investigation was concerned with two questions: (i) what is the form of an ultraviolet (UV)-survival curve and (ii) what is the combined effect of UV- and gamma radiation? The UV-survival curve was found to be of sigmoidal type with a "shoulder" width of 675 ergs/mm(2) and a D(10) (exp) of 2,950 ergs/mm(2). To test the combination effect, spores were subjected to UV doses of 225, 450, 675, and 900 ergs/mm(2) followed by a series of increasing doses of gamma rays from 200 to 2,000 krad in 200-krad steps. The gamma ray-survival curves showed that increasing UV pretreatment caused a gradual loss of the "Prodiginine" yielding straight line exponential survival curves after preirradiation with UV doses of 675 ergs/mm(2) and above. Simultaneously the D(10) value for gamma-ray irradiation was reduced, e.g. UV preirradiation with 900 ergs/mm(2) reduced the D(10) by 40%. This observation emphasizes the potential practical advantage of combining UV and gamma rays for sterilization of heat-sensitive commodities.     

Hypochlorite Injury of Clostridium botulinum Spores Alters Germination Responses

[This corrects the article on p. 1361 in vol. 45.].     

Effect of Temperature on Germination of Spores from Some Bacillus and Clostridium Species

The effect of temperature on germination of spores of Bacillus subyilis, B. megaterium. B. cereus, Clostridium sporogenes, Cl. butyricum and Cl. bifermentans was studied. At lower temperatures (+5°C to +10°C) the three Glostridium species germinated to a less extent than the three Bacillus. species. The optimum temperature for germination of the six species varied between +35°C and +45°C. The Clostridium species were more tolerant to heat than the Bacillus species.     

Effect of pH on the Heat Resistance of Clostridium sporogenes Spores in Minced Meat

S ummary : The effect of the pH value of minced meat on the heat resistance of Clostridium sporogenes spores inoculated in it was examined. A drop in pH from 6·0 to 4·8 decreased the decimal reduction time by 40%, irrespective of the heating temperature. In other words, the z value is independent of pH.     

Growth from Spores of Nonproteolytic Clostridium botulinum in Heat-Treated Vegetable Juice

Unheated spores of nonproteolytic Clostridium botulinum were able to lead to growth in sterile deoxygenated turnip, spring green, helda bean, broccoli, or potato juice, although the probability of growth was low and the time to growth was longer than the time to growth in culture media. With all five vegetable juices tested, the probability of growth increased when spores were inoculated into the juice and then heated for 2 min in a water bath at 80°C. The probability of growth was greater in bean or broccoli juice than in culture media following 10 min of heat treatment in these media. Growth was prevented by heat treatment of spores in vegetable juices or culture media at 80°C for 100 min. We show for the first time that adding heat-treated vegetable juice to culture media can increase the number of heat-damaged spores of C. botulinum that can lead to colony formation.     

Storage Stability of Clostridium botulinum Toxin and Spores in Processed Cheese

Growth initiated from detoxified spores of Clostridium botulinum 62A resulted in toxin production of 50 to 10,000 mouse lethal doses (MLD) per gram of processed soft surface-ripened cheese. Regular assays during subsequent storage of toxic samples at 2 to 4 C revealed a characteristic two- to fivefold increase in toxin titer during the initial 1 week to 12 months of storage. Thereafter, the toxin titer remained constant for 2 to 4 years, after which the toxicity declined rapidly. At the end of 6 years of storage at 2 to 4 C, the samples still contained 20 to 5,000 MLD of toxin per gram, with the usual toxin level at 200 to 500 MLD. Toxic culture filtrates of C. botulinum incorporated into cheese and stored at 30 C for 60 days showed no decline in toxin in processed type I cheese, but toxin decreased slightly in processed type II and type III cheese. The surface flora of these cheeses did not attack but, on the contrary, protected C. botulinum toxin during storage at 30 C. Initial difficulties in recovering C. botulinum organisms from type I cheese were traced to growth inhibitory activity which could be removed by washing with distilled water in a centrifuge. Viable spores or vegetative cells could be recovered from all samples after 4 to 5 years of storage at 2 to 4 C. After 6 years, organisms were recovered from all except three samples of type I cheese. Two other samples showed a large decrease in viable organisms. In type III cheese, spores remained remarkably stable for 6 years at the level of the initial inoculum, i.e., approximately 10(5) spores per gram.     

Effect of Radiation Environment on the Thermal Resistance of Irradiated Spores of Bacillus subtilis

The degree of heat sensitization induced in spores of Bacillus subtilis by irradiation with gamma rays was not changed when irradiation was carried out at low oxygen tension (1 mm of Hg) as compared with irradiation in an air atmosphere. The degree of heat sensitization appeared to be slightly greater at pH 7.0 than at pH 4.5. The substrate was found to influence the degree of induced heat sensitivity with less of an effect produced in complex organic substrates.     

The Effect of Sodium Chloride on Radiation Resistance and Recovery of Irradiated Anaerobic Spores

Sodium chloride (3% and 6% w/v) were without effect on the radiation resistance of spores of Clostridium sporogenes and Cl. oedematiens type C. Increasing doses of gamma radiation rendered spores increasingly sensitive to post radiation inhibition by sodium chloride in the plating medium.     

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

Chub injected in the loin muscle with 10(6)Clostridium 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.     

Long-Term Storage of Infective Microsporidian Spores in Liquid Nitrogen

Thirty-one species of microsporidia, isolated from insects and stored in liquid nitrogen for up to 25 yr, were infectious when removed from liquid nitrogen. The natural hosts of all of these microsporidia were terrestrial insects, representing six different insect orders: Coleoptera, Diptera, Hemiptera, Hymenoptera, Lepidoptera, and Orthoptera. All microsporidia from terrestrial insects that were tested survived storage in liquid nitrogen, while Nosema algerae , a microsporidium from aquatic mosquito hosts did not survive freezing in liquid nitrogen. A Nosema species from the alfalfa weevil, Hypera postica , lost some infectivity in a water storage medium after 25 yr in liquid nitrogen. Liquid nitrogen storage of microsporidian spores in 50% and 100% glycerol media reduced loss of infectivity and is recommended for extended storage of microsporidia from terrestrial insect hosts.