Modeling the Germination Kinetics of Clostridium botulinum 56A Spores as Affected by Temperature, pH, and Sodium Chloride
- 1 August 2000
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 63 (8) , 1071-1079
- https://doi.org/10.4315/0362-028x-63.8.1071
Abstract
The germination kinetics of proteolytic Clostridium botulinum 56A spores were modeled as a function of temperature (15, 22, 30°C), pH (5.5, 6.0, 6.5), and sodium chloride (0.5, 2.0, 4.0%). Germinat...Keywords
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