Selective enumeration of spores of Clostridium species in dried foods.

@article{Weenk1991SelectiveEO,
  title={Selective enumeration of spores of Clostridium species in dried foods.},
  author={Gerard H. Weenk and E Fitzmaurice and David A A Mossel},
  journal={The Journal of applied bacteriology},
  year={1991},
  volume={70 2},
  pages={135-43}
}
The suitability of a variety of media and procedures for the enumeration of sulphite-reducing clostridia in food was investigated. The most suitable procedure was pasteurization of the 1/10 macerate for at least 1 min at 80 degrees C; followed by culture at 30 degrees C for up to 3 d in a sulphite-based, differential reinforced clostridium medium, without bicarbonate or lactate but with an increased iron concentration, and sulphite and iron added after sterilization. Black sulphite-reducing… CONTINUE READING