The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non‐proteolytic, type BClostridium botulinum

摘要

Lund, B.M., Graham, A.F., George, S.M.Brown, D. 1990. The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non‐proteolytic, type BClostridium botulinum. Journal of Applied Bacteriology69, 481–492.It has been reported that non‐proteolytic strains ofClostridium botulinumwill 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 BCl. botulinumto