Acid Enhancement of Clostridium botulinum Inhibition in Ham and Bacon Prepared with Potassium Sorbate and Sorbic Acid.

The effectiveness of combinations of sorbic acid and other acids (hydrochloric, phosphoric, acetic, citric, lactic and succinic) on Clostridium botulinum inhibition in comminuted ham and nitrite-free bacon was studied. These acids, when added to ham to give similar pH's, did not significantly inhibit the organism, but when acetic or citric acid was added with sorbic acid, inhibition was greater than with sorbic acid alone. The acids were less effective in inhibiting C.

Incidence and Origin of Clostridium botulinum Spores in Honey.

Eighty honey samples, including some from foreign countries, were obtained from a local processor or from apiaries in Pennsylvania, Illinois and New Jersey. They were analyzed for Clostridium botulinum spores by a dilution-centrifugation (DC) procedure and by direct addition (DA) of honey to two different enrichment media. All were negative by the DC method; five were positive by DA in fluid thioglycollate media and six by DA in cooked meat media.

Effects of Some Spices on Acid Production by Starter Cultures.

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.