Date of Award
Doctor of Philosophy (PhD)
The thermal death time of Clostridium botulinum type E spores in crawfish tailmeat was determined at temperatures ranging from 80 to 95(DEGREES)C. Crawfish paste containing 10('6) spores per gram was dispensed into 16 x 125 mm test tubes, which were subsequently placed in water baths preset at the test temperatures. Sample tubes were removed from the baths at predetermined time intervals and incubated anaerobically for up to two months. The D value for the spores in crawfish tailmeat was determined from the corrected time of exposure to the heat and survival data using three methods of calculation. D values were plotted versus temperature and a thermal death time curve was constructed. The values were compared and ranged from 4.9 to 6.9 min at 80(DEGREES)C, from 6.7 to 8.8 at 85(DEGREES)C, from 2.5 to 3.1 at 90(DEGREES)C, and 8.7 to 17.1 at 95(DEGREES)C. The z-values ranged from 8 - 15(DEGREES)C depending on the method of calculation.
De pantoja, Carmen Alicia oquendo, "Determination of the Thermal Death Time of Clostridium Botulinum Type E in Crawfish (Procambarus Clarkii) Tailmeat." (1986). LSU Historical Dissertations and Theses. 4200.