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Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non‐linear effects of storage temperature and salt concentration
Author(s) -
ROBINSON A.,
GIBSON ANGELA M.,
ROBERTS T. A.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00233.x
Subject(s) - clostridium botulinum , food science , toxin , pasteurization , chemistry , slurry , salt (chemistry) , mathematics , environmental science , biochemistry , environmental engineering
Summary While investigating the effects of potassium sorbate and pig breed, cut and batch of pork in a pork slurry system, non‐linear effects of storage temperature and salt concentration on toxin production by Clostridium botulinum were detected. Predicted probabilities of toxin production after analysis by logistic regression, published previously, were re‐examined and similar effects detected. Improved formulae for the probability of toxin production in a model pork slurry system are given and the implications of the non‐linearity of storage temperature and salt concentration on the predicted probability of toxin production are discussed.