Use of Preservatives to Delay Toxin Formation by Clostridium botulinum (Type B, Strain Okra) in Vacuum-Packed, Cooked Potatoes.

Storage at temperatures below 4°C prevents growth and toxin production by Clostridium botulinum in vacuum-packed, cooked potatoes. The use of preservatives as an additional, built-in safety factor has been investigated. Dipping potatoes in a solution of ascorbic and citric acid before vacuum-packing and cooking (95°C for 50 min) inhibited growth and toxin production by proteolytic C.