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| Field | Value |
| Title | Influence of temperature and pH on growth and toxin production from spores of clostridium botulinum |
| Names |
Lalitha, K.V.
Gopakumar, K. |
| Date Issued | 2005 (iso8601) |
| 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. |
| Genre | Article |
| Topic | Temperature and pH |
| Identifier | Journal of Aquatic Food Production Technologies 2005: 14(2), 39-50 |