Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores.
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.
D000085:Acetates / Q000494:pharmacology*; D003014:Clostridium botulinum / Q000254:growth & development*; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride / Q000494:pharmacology*; D013171:Spores, Bacterial / Q000254:growth & development; D014675:Vegetables
D000085:Acetates; D012965:Sodium Chloride