Toxin Production by Clostridium botulinum and Organoleptic Changes in Vacuum-Packaged Raw Beef

Vacuum-packaged beef, inoculated with Clostridium botulinum spores of types A and B and incubated at 25°C, was monitored for the production of toxin and for changes in appearance and odor. Toxin was detected first after 6 d of incubation and was always accompanied by significant organoleptic changes when compared to meat stored at 4°C. Uninoculated meat samples stored at 25°C remained non-toxic, whereas their sensory scores, in particular with respect to appearance, were similar to those of the inoculated samples.