Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non-linear effects of storage temperature and salt concentration

While investigating the effects of potassium sorbate and pig breed, cut and batch of pork in a pork slurry system, non-linear effects of storage temperature and salt concentration on toxin production by Clostridium botulinum were detected. Predicted probabilities of toxin production after analysis by logistic regression, published previously, were re-examined and similar effects detected. Improved formulae for the probability of toxin production in a model pork slurry system are given and the implications of the non-linearity of storage temperature and salt concentration on the predicted probability of toxin production are discussed.