FOOD TECHNOLOGY

Detailed explanation-1: -Fortunately, the spores of Clostridium botulinum will not grow if the pH of a food is 4.6 or less. For low-acid foods with a pH value greater than 4.6, these spores must be killed by heating during the canning process.

Detailed explanation-2: -botulinum cannot grow below a pH of 4.6, so acidic foods, such as most fruits, tomatoes, and pickles, can be safely processed in a water bath canner. However, foods with a higher pH (most vegetables and meats) must be processed under pressure. Therefore, a pressure cooker should be used.

Detailed explanation-3: -Nitrites are used in certain cured meat and poultry products to inhibit the growth of the bacterial spores of C. botulinum. The U.S. Department of Agriculture (USDA) authorized the use of nitrite in meat and poultry products beginning in 1925.

Detailed explanation-4: -It is generally accepted that in Clostridium botulinum both growth and toxin formation are completely inhibited at pH values below 4.6. This critical pH value has been confirmed by many investigators using food as substrate or culture media.

Detailed explanation-5: -A pH of 5 or less throughout a food and all of its components, and storage at chill temperatures of less than or equal to 8ºC, is sufficient to inhibit the growth of Clostridium botulinum.