PMID: 9898Jul 1, 1976

Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores

Applied and Environmental Microbiology
K A ItoJ A Unverferth

Abstract

The addition of various amounts of acetic acid to pureed cucumbers inoculated with Clostridium botulinum spores has shown that outgrowth is inhibited at pH 4.8 but not at pH 5.0. Inoculation experiments with whole cucumbers showed that as little as 0.9% acetic acid in the brine was sufficient to prevent outgrowth from spore inocula as high as 10(6)/cucumber. It was further shown that the rapid rate of acetic acid penetration into fresh-pack pickles prevents the growth of any C. botulinum spores that may be present.

Citations

May 4, 2011·Journal of Food Science·Frederick Breidt, Jane M Caldwell
Mar 22, 2020·Journal of Food Science·Madyson LongtinFred Breidt
Feb 25, 2005·Journal of Food Protection·F BreidtR F McFeeters

Related Concepts

Acetic Acids
Clostridium botulinum
Food Microbiology
Food Preservation
Hydrogen-Ion Concentration
Sodium Chloride, (24)NaCl
Spores, Bacterial
Vegetables

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