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Factors Influencing Growth and Toxin Production in Cheese Inoculated with Spores of Clostridium Botulinum Types A and B. I. Studies with Surface-Ripened Cheese Type I¹

Food Research Institute, The University of Chicago, Chicago, Illinois

ABSTRACT

Studies were conducted to determine the maximum brine concentrations that Clostridium botulinum Types A and B would tolerate before ceasing growth and toxin production in heated, surface-ripened cheese referred to as Type I. The flora of Type I cheese has not been reported, but consists of bacteria and yeasts. Data from four series of experiments are presented. In the three groups of trials involving moderately ripened cheese at its normal pH, cheese with pH raised, and cheese at its normal pH with added stabilizer, the maximum brine concentrations at which toxin was produced were similar for all groups. Growth and toxin production occurred in cheese with brine concentrations up to more than 8.0% when Type A spores were used; with Type B spores, the maximum brine concentrations tolerated were near 6.0%. Well-ripened cheese was a poorer medium than that moderately ripened.

¹ These studies were supported by a grant from the National Cheese Institute.

² Present address: Central Research Laboratories, General Mills, Inc., Minneapolis 13, Minnesota.