Skip to main content
Journal ArticleOPEN ACCESS

Effect of Salt Content and pH on Toxigenesis by Clostridium botulinum in Caviar

  • Hauschild A
  • Hilsheimer R
Journal of Food Protection (1979) 42(3) 245-248
DOI: 10.4315/0362-028x-42.3.245
N/ACitations
Citations of this article
8Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

Bottled lumpfish caviar was prepared with different salt (NaCI) concentrations and pH, and injected with spores of Clostridium botulinum. Under abusive storage conditions (30 C), outgrowth and toxigenesis occurred at combinations of.;; 3.95o/o salt in the water phase

Cite

CITATION STYLE

APA

Hauschild, A. H. W., & Hilsheimer, R. (1979). Effect of Salt Content and pH on Toxigenesis by Clostridium botulinum in Caviar. Journal of Food Protection, 42(3), 245–248. https://doi.org/10.4315/0362-028x-42.3.245

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free