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Inactivation of Clostridium botulinum spores by high pressure processing (HPP)

Institutions
National Center for Food Safety & Technology
Start date
2000
End date
2000
Objective
Determine D- and Zp- values of spores of C. botulinum type E strains in a model phosphate buffer system during HPP. Evaluate the effect of pressure (up to 827 MPa) and temperature (up to 120 C) on inactivation of spores of C. botulinum type A and nonproteolytic B in a model phosphate buffer system as well as a low-acid food product. Determine D- and Zp- values of spores of C. botulinum type A and nonproteolytic type B strains in a model phosphate buffer system during HPP.
Project number
SA-0022-10
Categories
Clostridium