RADIATION STERILIZATION OF FOOD.I. PROCEDURES FOR THE EVALUATION OF THE RADIATION RESISTANCE OF SPORES OF CLOSTRIDIUM BOTULINUM IN FOOD PRODUCTS^a

Heat-sensitizing effects of plant extracts on Clostridium spp. spores

“…In propagating spores, aliquots of 1 ml were drawn from each of the TPGY cultures and inoculated into 150 ml laboratory-prepared broth medium (pH 7.0) composed of 5.0% trypticase peptone (Difco), 0.5% proteose peptone (Difco), and 0.1% sodium thioglycollate (Nacalai Tesque, Inc.) (Schmidt & Nank, 1960). The inoculated media were then incubated for 1 week at 30 C, after which the presence of spores was confirmed by microscopic observations.…”

Antimicrobial efficacies of plant extracts and sodium nitrite against Clostridium botulinum

“…The procedure previously described by Schmidt and Nank (1960) was followed in the propagation of Cl. botulinum 62A and Okra spores.…”

The Morphology and Ultrastructure of the Spore and Exosporium of Some Clostridium Species

“…Spore crops of the organisms were produced in a variety of nutrient media including Hartley's digest broth, Robertson's meat broth, blood-agar, egg-yolk agar (Willis & Hobbs, 1958) and in the medium of Schmidt, Nank & Lechowich (1962) or in that medium with added manganese and calcium. Spores were harvested, washed by lowspeed centrifugation (2000g) and resuspended in 0.85 % sodium chloride solution.…”