Abstract
The mesophilic Clostridia and Bacilli, isolated from frozen raw meat used in canned meat manufacture, were investigated for their specific distribution to determine the dominant organisms respectively.Among 74 strains of the Clostridial isolates, 12 strains were identified with Clostridium sporogenes, 11 were C. bifermentans, 2 were C. butylicum and the others could not be identified. However, majority of the unidentified strains were classified as 5 groups basing upon the certain morphological and physiological characteristics.On the other hand, among 80 strains of the Bacillial isolates, 48 were identified with Bacillus licheniformis, 10 were B. cereus, 6 were B. subtilis, and only 10 were not identified.Heat resistance of these bacterial spores was examined. Sixteen among 58 Clostridial strains examined tolerated to heat treatment for 10 minutes at 100°C, only 2 at 105°C, and none at 110°C. Whereas, 41 of 64 Bacillial strains survived heat treatment for 10 minutes at 100°C, 23 at 105°C, 13 at 110°C, respectively.
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