Influence of temperature and pH on growth and toxin production from spores of clostridium botulinum
Influence of temperature and pH on growth and toxin production from spores of clostridium botulinum
Date
2005
Authors
Lalitha, K.V.
Gopakumar, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis Group Ltd
Abstract
This study was undertaken to determine the influence of temperature and pH on growth and time to toxicity of spores of Clostridium botulinum types isolated from tropical fish. Anaerobic meat medium with varying temperatures (4-30 degree C) and pH values (4.5 to 7.0) were used and toxicity was tested by mouse bioassay. An increase in lag phase was noticed by lowering the growth temperature from 30 to 4 degree C and the pH from 7.0 to 4.6. The probability of toxin production increased with storage time, but decreased as either the pH or storage temperature and pH (combined stress) was decreased. The results indicated the effect of pH in controlling toxin production by C. botulinum spores in refrigerated foods with pH 5.0 or < 5.0.
Description
Keywords
Temperature and pH, toxin production, spores
Citation
Journal of Aquatic Food Production Technologies 2005: 14(2), 39-50