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C botulinum

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Joined: 01 Sep 2009
Location: N. Ireland
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    Posted: 16 Oct 2011 at 12:16am
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.
  Effect of pH on D value of C botulinum


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haldane View Drop Down

Joined: 14 Nov 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote haldane Quote  Post ReplyReply Direct Link To This Post 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!.
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