Establishment of a heat inactivation curve for Clostridium botulinum 62A toxin in beef broth.
A procedure is described for establishing a heat inactivation curve for the toxin of Clostridium botulinum 62A in beef broth. The effect of toxin titer, pH, and the type of acid employed for pH adjustment on the heat stability of the toxin is described.
Establishment of a heat inactivation curve for Clostridium botulinum 62A toxin in beef broth. A procedure is described for establishing a heat inactivation curve for the toxin of Clostridium botulinum 62A in beef broth. The effect of toxin titer, pH, and the type of acid employed for pH adjustment on the heat stability of the toxin is described.