Influence of temperature and pH on growth and toxin production from spores of clostridium botulinum

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dc.contributor.authorLalitha, K.V.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2014-02-11T06:37:16Z
dc.date.available2014-02-11T06:37:16Z
dc.date.issued2005
dc.description.abstractThis 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.en_US
dc.identifier.citationJournal of Aquatic Food Production Technologies 2005: 14(2), 39-50en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1414
dc.language.isoenen_US
dc.publisherTaylor & Francis Group Ltden_US
dc.subjectTemperature and pHen_US
dc.subjecttoxin productionen_US
dc.subjectsporesen_US
dc.titleInfluence of temperature and pH on growth and toxin production from spores of clostridium botulinumen_US
dc.typeArticleen_US
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