Journal of the American Medical Association · 1922 · 13 citations · 1 references
AgricultureFood ScienceMicrobiologyBacteriologyFood MicrobiologyFood PreservationBacterial CultivationBacterial SporesBacterial SporulationFood Preservation MicrobiologyMicrobial Growth In FoodsMicrobial Toxins In FoodAccumulated Thermal TimeClostridial SporesClostridial SporulationClostridium Botulinum Food SafetyPreserved MeatSpore PersistenceThermal Death Time Analysis
As a part of the investigation of botulism in California, experiments were undertaken at Stanford University to determine the thermal death time of the spores of<i>Clostridium botulinum</i>under conditions which may apply in the processing of preserved foods. It is proposed to publish the details of this investigation in monograph form in the Stanford University Publications, but because of the importance of some of the observations it is deemed advisable to place them on record in a preliminary report. The secret of obtaining sufficient quantities of spores for the investigation was found to lie in providing a medium suitable for rapid and profuse growth of the organism. There is considerable variation in the growth of<i>Clostridium botulinum</i>under given conditions, and unless there is a profuse initial vegetative growth the occurrence of sporulation is very scanty. The majority of strains examined grew well and produced numerous spores in peptic
1