自然材料および水産加工食品由来ウエルシュ菌の耐熱性

概要

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Sporulation and heat-resistance were studied using a total number of 189 strains of Cl. Perfringens, consisting of 156 strains from natural sources, 13 strains from chikuwa samples, two strains each of types A, B, C, D, and E, and 10 strains isolated from food poisoning outbreaks.The results obtained were summarized as follows:(1)One strain of type A and 2 strains each of types B, C, and E after 24 hr of incubation, and 9 strains except for one type D strain after 48 hr of incubation survived heating at 75°C for 20min, but none survived heating at 100°C for 10min. cultures were done in three media.(2)In the cultures of food poisoning strains which showed poor spore production, 5 strains cultured in DUNCAN medium and 8 strains cultured in SEC medium survived heat treatment at 75°C for 20 min. However, only one strain cultured in SEC medium survived heat treatment at 100°C for 60 min. In this case, heat-resstance spore counts showed 8.3×101/ml.(3)One hundred and sixty seven strains cultured in DUNCAN medium and 166 strains cultured in SEC medium, both consisting of natural soruces and processed sea-foods survived heat treatment at 75°C for 20 min. Only 14 strains isolated form these two media survived heating at 100°C for 10 min. Among them, 3 strains isolated from heated sample showed heat-resistance at 100°C for 60 min and produced heat-resistance spore counts below 3.0×101/ml.
日本水産學會の論文