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EFFECT OF PH ON THE GROWTH OF Clostridium botulinum IN CANNED FIGS
Author(s) -
ITO KEITH A.,
CHEN JOHN K.,
SEEGER MARCIA L.,
UNVERFERTH JAY A.,
KIMBALL RICHARD N.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02564.x
Subject(s) - clostridium botulinum , spore , food science , chemistry , incubation , clostridiaceae , inoculation , anaerobic exercise , clostridium , microbiology and biotechnology , biology , toxin , bacteria , biochemistry , horticulture , physiology , genetics
Fresh 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. botulinum spores at 2 inoculum levels (10 2 or 10 6 spores/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 of C. botulinum spores. An inoculated pack utilizing commercial procedures confirmed these results.