Effect of storage time and temperature on the survival of Clostridium botulinum spores in acid media.

Abstract:

:Clostridium-botulinum type A and type B spores were stored in tomato juice (pH 4.2) and citric acid-phosphate buffer (pH 4.2) at 4, 22, and 32 degrees C for 180 days. The spore count was determined at different intervals over the 180-day storage period. There was no significant decrease in the number of type A spores in either the tomato juice or citric acid-phosphate buffer stored for 180 days at 4, 22, and 32 degrees C. The number of type B spores did not decrease when storage was at 4 degrees C, but there was an approximately 30% decrease in the number of spores after 180 days of storage at 22 and 32 degrees C.

journal_name

Appl Environ Microbiol

authors

Odlaug TE,Pflug IJ

doi

10.1128/AEM.34.1.30-33.1977

subject

Has Abstract

pub_date

1977-07-01 00:00:00

pages

30-3

issue

1

eissn

0099-2240

issn

1098-5336

journal_volume

34

pub_type

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