EFFECT OF PH ON THE GROWTH OF Clostridium botulinum IN CANNED FIGS

摘要

ABSTRACTFresh figs were pureed, the puree mixed with one of three syrup variables (water, light or heavy syrup), the pH adjusted at 0.1 pH intervals from 4.6 to 5.4, and the tubes inoculated with a composite of 5 type A and 5 type B.C. botulinumspores at 2 inoculum levels (102or 106spores/tube). Anaerobic incubation was at 30°C for almost 1 yr. The results of our experiments show that maintenance of pH 4.9 or below in this product will prevent the outgrowth ofC. botulinumspores. An inoculated pack utilizing commercial procedures confirmed these results