Liha töötlemine
pathogens. A pH of 4.5 is the growth limit Conductivity, if this flux is perpendicular to
for Clostridium botulinum, a strict anaer- the muscle fibers, is 1.72 kJ/h m °C at 78%
obe widely present in nature and seldom relative humidity, 0°C; at the same conditions
found in canned foods. At this pH, C. botu- parallel to the muscle fibers, conductivity is
linum can grow and produce toxins and 1.76 kJ/h m °C (Pérez and Calvelo 1984).
heat-resistant spores; processing condi- Several additives act as antimicrobial agents:
tions to destroy this microorganism is the several medium-chain fatty acids, essential
calculation basis for thermal processing of oils (cinnamon, clove, garlic, onion, and
many foods. oregano), or proteins such as conalbumin.
• Water activity (aw) is also a criterion for
processing calculations; the limit value for
Cl
annaabi.ee 
