C botulinum
Printed From: Dairy Science and Food Technology
Category: Thermal processing
Forum Name: Thermal processing
Forum Description: Effects of heat on food, enzymes and microorganisms
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=290
Printed Date: 19 Apr 2024 at 12:50pm
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com
Topic: C botulinum
Posted By: haldane
Subject: C botulinum
Date Posted: 12 Oct 2011 at 8:46pm
| Any body like to share any info on how F for C botulinum changes with PH? THans H!. |
Replies:
Posted By: formula123
Date Posted: 16 Oct 2011 at 12:16am
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Welcome back and thank you for posting your query. Because of the public health significance of Clostridium botulinum there is a significant number of research papers reporting on the interaction of pH and e.g. temperature and food intrinsic factors on the thermal resistance of spores of this organism. Google Scholar should enable you to access many of these free of charge. There are also a range of interactive models available thorough the web that enable the destruction of Clostridium botulinum to be modelled in foods. Odlaug and Pflug (1977) have "reworked" data from Xezones and Hutchings (1965) illustrating the effects of pH on the D-value of spores of Clostridium botulinum (62A). The information below from Odlaug and Pflug (1977) shows that as pH is lowered the D-value decreases. This effect has been found for other workers who have shown that the magnitude of the decrease in thermal sensitivity is markedly dependent on the food. 
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