C botulinum

 

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.