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Microbiology of Frozen Foods: V. The Behavior of Clostridium botulinum in Frozen Fruits and in Vegetables
G. I. Wallace and S. E. Park
The Journal of Infectious Diseases
Vol. 52, No. 2 (Mar. - Apr., 1933), pp. 150-156
Published by: Oxford University Press
Stable URL: http://www.jstor.org/stable/30085086
Page Count: 7
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The data from these studies would indicate that if foods are canned properly and used immediately after defrosting, there is little danger of botulism from frozen foods. Toxin is not readily destroyed by freezing, but there is little chance of toxin being present in properly prepared frozen foods. Toxin was not produced in these studies before freezing nor, with few exceptions, during freezing. It must be remembered that the inoculations used were massive compared with the natural inoculation encountered in food for canning, and while the few cases in which toxin was formed or liberated during freezing might seem important in this study, in the canning industry they probably would not be so considered because of this difference in inoculation. The spores of Cl. botulinum are resistant to freezing and once in frozen food they probably remain there for long periods of time. This is not of great importance if foods are canned and frozen properly, and if they are consumed soon after thawing. I f foods containing spores are allowed to thaw and stand at room temperature for several days before using, they may become very dangerous. This is especially true of frozen vegetables.
The Journal of Infectious Diseases © 1933 Oxford University Press