{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T05:44:36Z","timestamp":1790833476599,"version":"4.1.0"},"reference-count":39,"publisher":"American Society for Microbiology","issue":"8","license":[{"start":{"date-parts":[[1999,8,1]],"date-time":"1999-08-01T00:00:00Z","timestamp":933465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[1999,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            Refrigerated processed foods of extended durability such as cook-chill and sous-vide foods rely on a minimal heat treatment at 70 to 95\u00b0C and then storage at a refrigeration temperature for safety and preservation. These foods are not sterile and are intended to have an extended shelf life, often up to 42 days. The principal microbiological hazard in foods of this type is growth of and toxin production by nonproteolytic\n            <jats:italic>Clostridium botulinum<\/jats:italic>\n            . Lysozyme has been shown to increase the measured heat resistance of nonproteolytic\n            <jats:italic>C. botulinum<\/jats:italic>\n            spores. However, the heat treatment guidelines for prevention of risk of botulism in these products have not taken into consideration the effect of lysozyme, which can be present in many foods. In order to assess the botulism hazard, the effect of heat treatments at 70, 75, 80, 85, and 90\u00b0C combined with refrigerated storage for up to 90 days on growth from 10\n            <jats:sup>6<\/jats:sup>\n            spores of nonproteolytic\n            <jats:italic>C. botulinum<\/jats:italic>\n            (types B, E, and F) in an anaerobic meat medium containing 2,400 U of lysozyme per ml (50 \u03bcg per ml) was studied. Provided that the storage temperature was no higher than 8\u00b0C, the following heat treatments each prevented growth and toxin production during 90 days; 70\u00b0C for \u22652,545 min, 75\u00b0C for \u2265463 min, 80\u00b0C for \u2265230 min, 85\u00b0C for \u226584 min, and 90\u00b0C for \u226533.5 min. A factorial experimental design allowed development of a predictive model that described the incubation time required before the first sample showed growth, as a function of heating temperature (70 to 90\u00b0C), period of heat treatment (up to 2,545 min), and incubation temperature (5 to 25\u00b0C). Predictions from the model provided a valid description of the data used to generate the model and agreed with observations made previously.\n          <\/jats:p>","DOI":"10.1128\/aem.65.8.3449-3457.1999","type":"journal-article","created":{"date-parts":[[2019,12,19]],"date-time":"2019-12-19T19:53:45Z","timestamp":1576785225000},"page":"3449-3457","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":38,"title":["A Predictive Model That Describes the Effect of Prolonged Heating at 70 to 90\u00b0C and Subsequent Incubation at Refrigeration Temperatures on Growth from Spores and Toxigenesis by Nonproteolytic\n            <i>Clostridium botulinum<\/i>\n            in the Presence of Lysozyme"],"prefix":"10.1128","volume":"65","author":[{"given":"Pablo S.","family":"Ferna\u0301ndez","sequence":"first","affiliation":[{"name":"<!--label omitted: 1-->Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael W.","family":"Peck","sequence":"additional","affiliation":[{"name":"<!--label omitted: 1-->Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_2_2_2","unstructured":"Advisory Committee on the Microbiological Safety of Food United Kingdom\nReport on vacuum packaging and associated processes.\n1992\nHer Majesty\u2019s Stationery Office\nLondon United Kingdom"},{"key":"e_1_3_2_3_2","doi-asserted-by":"publisher","DOI":"10.1128\/am.27.3.613-615.1974"},{"key":"e_1_3_2_4_2","doi-asserted-by":"crossref","unstructured":"Baker\nD. 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