The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non-proteolytic, type B Clostridium botulinum |
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| Authors: | Barbara M. Lund Ann F. Graham Susan M. George D. Brown |
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| Affiliation: | Agricultural and Food Research Council Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7V A;*Agricultural and Food Research Council Institute of Animal Physiology and Genetics Research, Cambridge Research Station, Babraham Hall, Cambridge CB2 4AT, UK |
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| Abstract: | L und , B.M., G raham , A.F., G eorge , S.M. & B rown , D. 1990. The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non-proteolytic, type B Clostridium botulinum. Journal of Applied Bacteriology 69 , 481–492.
It has been reported that non-proteolytic strains of Clostridium botulinum will grow at 3.3°C, and they are therefore of concern in relation to certain chilled foods. The effects of combinations of inhibitory factors may be used to reduce the risk of growth of these bacteria in foods. The combined effect of pH values between 4.8 and 7.0, temperatures between 6° and 30°C, and sorbic acid concentrations up to 2270 mg/1 on the probability of growth from a single spore of non-proteolytic, type B strains in a culture medium has been determined. A mathematical model has been developed that enables the effect of varying combinations of these factors on the probability of growth of non-proteolytic, type B Cl. botulinum to be predicted. |
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