Effects of water activity and pH on growth ofClostridium botulinum

Abstract

108s Distribution of Clostridium botulinum, 105s Effect of pH, 108s Effect of water activity, 109s

Effect of pH and NaCl on growth from spores of non‐proteolytic Clostridium botulinum at chill temperature

“…botulinum. These include a model of the effect of temperature, pH and NaCl on growth It is vital to ensure the safety of all foods with respect to in laboratory media (Graham et al 1996), a model of the Clostridium botulinum, as its growth results in production of effect of temperature and NaCl on growth in laboratory media an extremely powerful neurotoxin that can cause serious ill- (McClure et al 1994), a model of the effect of temperature ness or death. Spores of non-proteolytic strains of Cl.…”

Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C

“…botulinium cannot grow and produce their toxin as pH value of tarama salad is below 4.6 required for Cl. botulinium growth (McClure, Cole, & Smelt, 1994). In contrast in the case of caviar as sterilization at 80°C cannot be performed due to irreversible protein denaturation, Cl.…”

Potential Hazards in Cold‐Smoked Fish: Clostridium botulinum type E

“…At 10°C (50°F), 2% to 2.5% NaCl prevents toxin growth for at least 1 wk and 3% to 3.5% NaCl for at least 1 to 2 wk. Some studies (McClure andothers 1994, Emodi andLechowich 1969) report longer "safe periods" than those just stated.…”