A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum
The water activity (a(w)) and pH of acidified (vinegar) bottled vegetables and meat with vegetables- mostly home-canned-was examined in relation to the potential growth of Clostridium botulinum. Most products (vegetables or meat with vegetables) had water activity above the 'per se' inhibi...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03257541_v32_n2_p63_Mazzobre |
| Aporte de: |
| id |
todo:paper_03257541_v32_n2_p63_Mazzobre |
|---|---|
| record_format |
dspace |
| spelling |
todo:paper_03257541_v32_n2_p63_Mazzobre2023-10-03T15:24:12Z A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum Mazzobre, M.F. Schebor, C. Burin, L. Chirife, J. Botulism Clostridium botulinum Home canned PH Water activity acidification article bacterial growth Clostridium botulinum health hazard marketing meat industry nonhuman pH measurement water contamination Clostridium botulinum Food Handling Food Microbiology Hydrogen-Ion Concentration Meat Vegetables Water The water activity (a(w)) and pH of acidified (vinegar) bottled vegetables and meat with vegetables- mostly home-canned-was examined in relation to the potential growth of Clostridium botulinum. Most products (vegetables or meat with vegetables) had water activity above the 'per se' inhibitory limit (a(w) < 0.95) for growth of C. botulinum. Regarding pH, 96% of canned vegetables had a pH lower than 4.6, but 81% of the canned meat with vegetables had a pH above 4.6. This was attributed to the well known buffer effect of food proteins, which makes it difficult to lower food pH during acidification with vinegar. It is concluded that most bottled meat with vegetables constitute a potential hazard since these foods are marketed at room temperature, and botulism toxin may be produced if spores are present. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03257541_v32_n2_p63_Mazzobre |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Botulism Clostridium botulinum Home canned PH Water activity acidification article bacterial growth Clostridium botulinum health hazard marketing meat industry nonhuman pH measurement water contamination Clostridium botulinum Food Handling Food Microbiology Hydrogen-Ion Concentration Meat Vegetables Water |
| spellingShingle |
Botulism Clostridium botulinum Home canned PH Water activity acidification article bacterial growth Clostridium botulinum health hazard marketing meat industry nonhuman pH measurement water contamination Clostridium botulinum Food Handling Food Microbiology Hydrogen-Ion Concentration Meat Vegetables Water Mazzobre, M.F. Schebor, C. Burin, L. Chirife, J. A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum |
| topic_facet |
Botulism Clostridium botulinum Home canned PH Water activity acidification article bacterial growth Clostridium botulinum health hazard marketing meat industry nonhuman pH measurement water contamination Clostridium botulinum Food Handling Food Microbiology Hydrogen-Ion Concentration Meat Vegetables Water |
| description |
The water activity (a(w)) and pH of acidified (vinegar) bottled vegetables and meat with vegetables- mostly home-canned-was examined in relation to the potential growth of Clostridium botulinum. Most products (vegetables or meat with vegetables) had water activity above the 'per se' inhibitory limit (a(w) < 0.95) for growth of C. botulinum. Regarding pH, 96% of canned vegetables had a pH lower than 4.6, but 81% of the canned meat with vegetables had a pH above 4.6. This was attributed to the well known buffer effect of food proteins, which makes it difficult to lower food pH during acidification with vinegar. It is concluded that most bottled meat with vegetables constitute a potential hazard since these foods are marketed at room temperature, and botulism toxin may be produced if spores are present. |
| format |
JOUR |
| author |
Mazzobre, M.F. Schebor, C. Burin, L. Chirife, J. |
| author_facet |
Mazzobre, M.F. Schebor, C. Burin, L. Chirife, J. |
| author_sort |
Mazzobre, M.F. |
| title |
A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum |
| title_short |
A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum |
| title_full |
A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum |
| title_fullStr |
A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum |
| title_full_unstemmed |
A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum |
| title_sort |
survey of ph and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of clostridium botulinum |
| url |
http://hdl.handle.net/20.500.12110/paper_03257541_v32_n2_p63_Mazzobre |
| work_keys_str_mv |
AT mazzobremf asurveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum AT scheborc asurveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum AT burinl asurveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum AT chirifej asurveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum AT mazzobremf surveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum AT scheborc surveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum AT burinl surveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum AT chirifej surveyofphandwateractivityvaluesinacidifiedbottledvegetablesandmeatmostlyhomecannedinrelationtothepotentialgrowthofclostridiumbotulinum |
| _version_ |
1807320326733824000 |