Artículo
Abstract:
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.
Registro:
| Documento: | Artículo |
| Título: | 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 |
| Autor: | Mazzobre, M.F.; Schebor, C.; Burin, L.; Chirife, J. |
| Filiación: | Departamento de Industrias, Facultad Ciencias Exactas Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina |
| Palabras clave: | 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 |
| Año: | 2000 |
| Volumen: | 32 |
| Número: | 2 |
| Página de inicio: | 63 |
| Página de fin: | 70 |
| Título revista: | Revista Argentina de Microbiologia |
| Título revista abreviado: | Rev. Argent. Microbiol. |
| ISSN: | 03257541 |
| CODEN: | RAMID |
| CAS: | Water, 7732-18-5 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v32_n2_p63_Mazzobre |
Citas:
---------- APA ----------
Mazzobre, M.F., Schebor, C., Burin, L. & Chirife, J. (2000) . 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 . Revista Argentina de Microbiologia, 32(2), 63-70.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v32_n2_p63_Mazzobre [ ]
---------- CHICAGO ----------
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 " . Revista Argentina de Microbiologia 32, no. 2 (2000) : 63-70.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v32_n2_p63_Mazzobre [ ]
---------- MLA ----------
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 " . Revista Argentina de Microbiologia, vol. 32, no. 2, 2000, pp. 63-70.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v32_n2_p63_Mazzobre [ ]
---------- VANCOUVER ----------
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 . Rev. Argent. Microbiol. 2000;32(2):63-70.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v32_n2_p63_Mazzobre [ ]
