B Growth and Holding meat does not grow at 36˚F Sperber, W.H., 1982. C. botulinum – toxin production of products below (2.2˚C) or lower, and the minimum aw Requirements of 36˚F (2.2˚C) and is 0.94. for C. botulinum Clostridium botulinum aw is 0.94 or less. growth and production. Food Technology. 36 (12) 89-94. B Temperature abuse Temperature abuse of refrigerated Clostridium – growth (82˚F(28˚C)) of products for 6 hours did not permit perfringens C. in temperature cooked beef growth. perfringens abused product product
B – Growth and toxin production of C. botulinum Holding meat products below 36˚F (2.2˚C) and aw is 0.94 or less. C. botulinum does not grow at 36˚F (2.2˚C) or lower, and the minimum aw is 0.94. Sperber, W.H., 1982. Requirements of Clostridium botulinum for growth and production. Food Technology. 36 (12) 89-94. B – Clostridium perfringens growth in temperature abused product Temperature abuse (82˚F(28˚C)) of cooked beef product Temperature abuse of refrigerated products for 6 hours did not permit C. perfringens growth.