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Wow! How did I get here?
Well, I came here looking for the answer to the same question, but there were quite a few interesting stops along the way.
Current scientific wisdom (in Australia, Canada and the USA, anyway!) suggests that C. botulinum cannot thrive (or, at least, cannot reproduce via spores) at a pH (acidity level) of 4.6 or lower.
Your average supermarket vinegar, which is a solution of around 4-6% acetic acid, is likely to have a much lower pH, around 2 point-something. Lower numbers, of course, mean greater acidity.
I read some old studies from the early years of the last century that said even a 1% solution of acetic acid is toxic to most'food poisoning' bacteria (but C. botulinum wasn't among those mentioned.)
Still, the answer must be a clear "YES".
PS: If you're making pickles, it might be best just to follow the currently accepted guidelines. There is a LOT of 'folk wisdom' out there that is just plain WRONG. When people mess with recipes based on such wrong info say, for example, adding some oil 'because it's a preservative', they sometimes poison themselves, by making it easier for the nasties to grow.
I hope this helps somebody. Thanks for reading.
What else can I help you with?
What are the possible sources of microorganisms in bean water?
mold, clostridium botulinum, e.coli, c. perfringens
What environment supports clostridium botulinum?
Moist (aw > 0.85) and low acid (pH > 4.6) will support the growth of most pathogens, including C. bot. Depending upon the strain, consider the temperature danger zone from 38°F to 135°F. If you want botulinum toxin formation, it needs to be in an anaerobic environment. That's one reason packaged fresh mushrooms have holes in the overwrap and it's the whole reason for the extensive regulations in the U.S. about Low Acid Canned Foods (LACF) and Acidifed Foods.See Related Links for a discussion about botulinum toxin formation in seafood.
Is vinegar a good source of vitamin c?
Vinegar is not a good source of vitamin C. It is mainly composed of acetic acid and does not provide significant amounts of vitamin C. It is best to obtain vitamin C from fruits and vegetables like oranges, strawberries, and bell peppers.
What are included in certain foods to prevent or retard microbial growth?
Certain foods may contain preservatives such as salt, sugar, vinegar, or antioxidants like vitamin C or E to prevent or retard microbial growth. These ingredients create an environment that is less favorable for the growth of harmful bacteria, fungi, and other microorganisms in food products.
Which of the following is an example of a solution a. sand and rocks b. sugar and vinegar c. salt and pepper d. oil and water?
B, sugar and vinegar.
What is C. botulinum?
C. botulinum is a spore-forming, anaerobic, grampositive bacilli found globally in soil and honey. The toxin has recently gain notoriety. It is a potential bioterrorism agent, and it is used as a beauty aid to eliminate frown lines.
Does vinegar destroy vitamin c?
No, there is no vitamin C soluble in vinegar.
What is the most common food borne illness hepatitis?
C. botulinum, E. coli, and salmonella
What are the possible sources of microorganisms in bean water?
mold, clostridium botulinum, e.coli, c. perfringens
3 examples of anaerobic bacteria that causes diseases?
Three anaerobic bacteria that causes diseases are C. perfringens, C. Tetani, and C. botulinum.
What environment supports clostridium botulinum?
Moist (aw > 0.85) and low acid (pH > 4.6) will support the growth of most pathogens, including C. bot. Depending upon the strain, consider the temperature danger zone from 38°F to 135°F. If you want botulinum toxin formation, it needs to be in an anaerobic environment. That's one reason packaged fresh mushrooms have holes in the overwrap and it's the whole reason for the extensive regulations in the U.S. about Low Acid Canned Foods (LACF) and Acidifed Foods.See Related Links for a discussion about botulinum toxin formation in seafood.
What are the examples of gram positive bacteria?
B. anthracis, C. tetani, C. perfringens, C. botulinum, C. Diphtheriae, Gardnerella, Lactobacillus, Lactobacillus, M. leprae, M. tuberculosis, Mycoplasma and many more are Gram +.
Is vinegar a good source of vitamin c?
Vinegar is not a good source of vitamin C. It is mainly composed of acetic acid and does not provide significant amounts of vitamin C. It is best to obtain vitamin C from fruits and vegetables like oranges, strawberries, and bell peppers.
Two examples of food that are acids?
# vinegar # vitamin C
What are included in certain foods to prevent or retard microbial growth?
Certain foods may contain preservatives such as salt, sugar, vinegar, or antioxidants like vitamin C or E to prevent or retard microbial growth. These ingredients create an environment that is less favorable for the growth of harmful bacteria, fungi, and other microorganisms in food products.
What is claustridia botulina?
Clostridium botulinum is a spore-forming, anaerobic bacterium that produces a potent neurotoxin known as botulinum toxin. This toxin can cause a serious illness called botulism, which can lead to paralysis and respiratory failure if not treated promptly. C. botulinum is commonly found in improperly canned or preserved foods, and its spores can survive in low-oxygen environments. Proper food handling and preservation techniques are crucial to prevent botulism infections.
What is the change in temperature from 25 degrees c to -10 c?
The change in temperature from 25°C to -10°C is a decrease of 35°C.
