Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry-Reference-Cited by-同舟云学术

Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry

Published:1979-03-01 Issue:3 Volume:42 Page:222-224
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

DE WIT JACORA C.¹,NOTERMANS S.¹,GORIN N.¹,KAMPELMACHER E. H.¹

Affiliation:

1. Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands; National Institute of Public Health, Bilthoven, The Netherlands; and Sprenger Institute, Wageningen, The Netherlands

Abstract

Garlic oil (or onion oil) when used in the proportion of 1500 μg per g of meat slurry inhibited toxin production by Clostridium botulinum type A (strain 73A). The inhibition, however, was not complete. Toxin production by C. botulinum type B (strain RIV 1) and type E (strain RIV 2) was not inhibited. It is not recommended that these oils be used for inhibiting toxin production by C. botulinum, as meat and meat products can contain several types of Clostridium sp. and not just type A.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/42/3/222/1649973/0362-028x-42_3_222.pdf

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