The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non‐proteolytic, type B Clostridium botulinum

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Abstract
It has been reported that non-proteolytic strains of Clostridium botulinum will grow at 3.3.degree. C, and they are therefore of concern in relation to certain chilled foods. The effects of combinations of inhibitory factors may be used to reduce the risk of growth of these bacteria in foods. The combined effects of pH values between 4.8 and 7.0, temperatures between 6.degree. C and 30.degree. C, and sorbic acid concentrations up to 2270 mg/l on the probability of growth from a single spore of non-proteolytic, type B strains in a culture medium has been determined. A mathematical model has been developed that enables the effect of varying combinations of these factors on the probability of growth of non-proteolytic, type B Cl. botulinum to be predicted.