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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 ...
After each heating, the resting period will allow spores that have survived to germinate into bacterial cells; these cells will be killed by the next day's heating. During the resting periods the substance being sterilized is kept in a moist environment at a warm room temperature, conducive to germination of the spores.
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 .
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 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).
Larger breeds and dogs with thicker coats will be able to tolerate temperatures slightly lower - down to about 24°F. Any time it is colder than 20°F, all dogs are at risk of serious health issues.
If your dog enjoys licking your face, but you’re not a fan, you might find this article useful: I love my dog but hate when he licks my face – here’s how I stopped this behavior.
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 ...