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Control of Clostridium botulinum in food

Control of Clostridium botulinum in food

Research Report, AFRC Institute of Food Research, Norwich Laboratory, 1985: 4

At pH 5.2, citric acid (50mM) reduced the probability of growth from both vegetative cells and spores by a factor of c. 106 but this inhibition was reduced by the addition of divalent metal ions.

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