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U.S. Department of Health and Human Services

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J Food Safety 1999 Dec;19(4):277-88

Inactivation of Clostridium Botulinum Type E Spores by High Pressure Processing

Reddy NR, Solomon HM, Fingerhut GA, Rhodehamel EJ, Balasubramaniam VM, Palaniappan S


The effect of high pressure treatments at various temperature combinations on the inactivation of Clostridium botulinum type E spores of strains, Alaska and Beluga in phosphate buffer (0.067 M, pH 7.0) was investigated. No reduction of spores was observed at any pressurization (Maximum = 827 MPa) for temperatures below 35C. At pressurization of 827 MPa for 5 min, log unit reduction of spores increased as temperatures increased from 35 to 55C. An increase in the processing time from 5 to 10 min at a combination of high pressure (827 MPa) and low temperature (40C) resulted in a 5-log reduction of Alaska spores. About 5-log reductions for strains Alaska and Beluga occurred at 50 and 55C, respectively, after processing at pressures of 827 MPa for 5 min.

Category: Journal Article
DOI: 10.1111/j.1745-4565.1999.tb00252.x
Includes FDA Authors from Scientific Area(s): Food
Entry Created: 2012-12-29