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...

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Detalles Bibliográficos
Autores principales: Mazzobre, M.F., Schebor, C., Burin, L., Chirife, J.
Formato: JOUR
Materias:
Botulism
Clostridium botulinum
Home canned
PH
Water activity
acidification
article
bacterial growth
health hazard
marketing
meat industry
nonhuman
pH measurement
water contamination
Food Handling
Food Microbiology
Hydrogen-Ion Concentration
Meat
Vegetables
Water
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03257541_v32_n2_p63_Mazzobre
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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