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Unlike other clostridial species, C. botulinum spores will sporulate as it enters the stationary phase. [35] C. botulinum relies on quorum-sensing to initiate the sporulation process. [35] C. botulinum spores are not found in human feces unless the individual has contracted botulism, [36] but C. botulinum cannot spread from person to person. [37]
The spores require warm temperatures, a protein source, an anaerobic environment, and moisture in order to become active and produce toxin. In the wild, decomposing vegetation and invertebrates combined with warm temperatures can provide ideal conditions for the botulism bacteria to activate and produce toxin that may affect feeding birds and ...
Tyndallization is a process from the nineteenth century for sterilizing substances, usually food, named after its inventor John Tyndall, that can be used to kill heat-resistant endospores. Although now considered dated, it is still occasionally used.
The spores of the microorganism Clostridium botulinum (which causes botulism) can be eliminated only at temperatures above the boiling point of water. As a result, from a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116–130 °C).
Levels of mycotoxin secretion can rely on varying temperatures, the ideal temperature for mycotoxins to grow is from 20 degrees Celsius to 37 degrees Celsius. [37] Mycotoxin production also relies heavily on water activity, the ideal range would be from 0.83 to 0.9 aw and higher. [37] Humidity plays a key in the production of mycotoxins as well ...
The D-value at an unknown temperature can be calculated knowing the D-value at a given temperature provided the Z-value is known. The target of reduction in canning is the 12- D reduction of C. botulinum, which means that processing time will reduce the amount of this bacteria by a factor of 10 12 .
Microorganisms grow quickly when the temperature is between 4 degrees Celsius (40 F) and 60 degrees Celsius (140 F), according to TrainCan. This range is called the temperature danger zone.
The vegetative cells of clostridia are heat-labile and are killed by short heating at temperatures above 72–75 °C (162–167 °F). The thermal destruction of Clostridium spores requires higher temperatures (above 121.1 °C (250.0 °F), for example in an autoclave ) and longer cooking times (20 min, with a few exceptional cases of more than ...