Effect of Temperature, Solute and pH on the Tolerance of Clostridium perfringens to Reduced Water Activities
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1754-1755
- https://doi.org/10.1111/j.1365-2621.1982.tb05034.x
Abstract
Two strains of C. perfringens type A (FDI and S45) were grown in Thioglycolate medium adjusted to aws of 0.995, 0.975, or 0.965 by the addition of NaCl, KCL or LiCl. Combinations of controlled and uncontrolled pHs (7.0, 6.5 and 6.0) and incubation temperatures of 45°C, 37°C, or 30°C were observed at each aw. Maximal numbers of cells and shortest lag times occurred at aw of 0.995, 45°C and pH 7.0. No growth occurred at aw of 0.965. At 0.985, growth did not occur when KCl was used as the solute and the temperature and pH were 30°C and 6.0, respectively. NaCl was less inhibiting than KCl. LiCl inhibited growth completely.Keywords
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