Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment

This study provides a better understanding of the behaviour of C. sporogenes and Group I C. botulinum isolates and shows how the combination of pH, NaCl and heat treatment can help prevent or minimise foodborne botulism outbreaks.PMID:35690448 | DOI:10.1016/j.fm.2022.104055

Source: Food Microbiology - June 11, 2022 Category: Food Science Authors: Emmanuelle Boix Louis Coroller Olivier Couvert Stella Planchon Arnoud H M van Vliet Jason Brunt Michael W Peck Christine Rasetti-Escargueil Emmanuel Lemichez Michel R Popoff St éphane André Source Type: research