Effect of spices on growth of clostridium botulinum

Abstract

country in the last few years is the great interest which bacteriologists are taking in the study of the organism, especially as to its distribution and the factors which favor or inhibit its growth. Contrary to the observations of Van Ermengen,1 who first described it, we know that it produces heat resistant spores. We know that it is not limited for its growth to meat or meat products, but that it grows and also produces its toxin in a number of vegetables and fruits when oxygen is removed. It appears also not to be limited to substances with a neutral reaction, since especially in fruits the medium is acid. Cutter 2 has reported two deaths from the consumption of tomato-onion chili sauce?a food product which usually contains a large amount of vinegar and spices, a combination of substances which 13 found to have considerable inhibiting effect. The growth of the organism in such a medium suggests the need of again extending our knowledge of the conditions under which it may grow. Such foods as mince meat are seldom sterilized in canning in the home, and although frequently there is no attempt to seal the material, the layer of fat formed on the surface makes quite an effective seal. As mince meat is often eaten without reheating, it was thought there might be a considerable element of danger in such foods. No investigations of the relation of CI. botulinum to spices have thus far come to my attention, hence it seemed desirable to make such a study. A few years ago, in a study of the inhibiting effect of spices on the growth of micro-organisms, I 4 found that there was considerable difference in the effect of any one spice on different organisms, and also considerable difference in the effect of different spices. In general, cinnamon, cloves and all-spice are most effective in inhibiting the growth of micro-organisms. I also found that in general, molds are more sensitive to spices than bacteria. Later 2 I showed that there is