Relevamiento del pH y la actividad de agua de conservas [quot ]en escabeche[quot ] y otras similares de elaboración artesanal/doméstica en relación al riesgo potencial para el crecimiento de Clostridium botulinum. / [Survey of pH and water activity in acidified bottled vegetables and meats (home processed) in relation to the potential growth of Clostridium botulinum]

ABSTRACT

The water activity (aw) and pH of acidified (vinegar) bottled vegetables and meat with vegetables--mostly home-canned--was examined in relation to the potential growth of Clostridium botulinum. Most products (vegetables or meat with vegetables) had water activity above the [quot ]per se[quot ] inhibitory limit (aw < 0.95) for growth of C. botulinum. Regarding pH, 96