Effect of storage time and temperature on the survival of Clostridium botulinum spores in acid media

Abstract

Clostridium botulinum type A and type B spores were stored in tomato juice (pH 4.2) and citric acid phosphate buffer (pH 4.2) at 4, 22, and 32°C for 180 days. The spore count was determined at different intervals over the 180 day storage period. There was no significant decrease in the number of type A spores in either the tomato juice or citric acid phosphate buffer stored for 180 days at 4, 22, and 32°C. The number of type B spores did not decrease when storage was at 4°C, but there was an approximately 30% decrease in the number of spores after 180 days of storage at 22 and 32°C.