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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
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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

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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

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