Expansion of the time-to-turbidity model for proteolytic Clotridium botulinum to include spore numbers
1998
Whiting, R.C. | Strobaugh, T.P.
A model was previously developed to predict the time-to-turbidity of proteolytic Clostridium botulinum spores placed in broths having various pH values, NaCl concentrations and temperatures (Whiting and Call 1993); however, the model had a constant number of spores (10(4). This fixed number of spores limits the use of the model and makes inferences to foods more difficult. New data were collected and fitted to the logistic model. Regression equations were calculated to provide parameter estimates for different combinations of temperature, pH, NaCl concentration and spore number. The predicted mean times-to-turbidity increased with decreasing numbers of spores; at 20 degrees C-pH 7.0-1.0% NaCl, for example, the mean time-to-turbidity was 4.3 and 7.1 days for 10(4) and 10(0) spores per sample, respectively.
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