Pasteurized process cheese spread with pimientos, packaged in glass jars, inoculated during processing with 1000 spores of Clostridium botulinum per gram, developed neither gas nor toxin at 52 or 54% moisture when sodium phosphate was used as the emulsifier. When sodium citrate was the emulsifier, the product developed gas at 52% moisture and became toxic at 54%. At 58% moisture the product became gassy and toxic with either emulsifier. Since the product is commercially manufactured at 52% moisture with phosphate emulsifier, a substantial margin of safety exists.

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Author notes

1University of Wisconsin.

2Kraft, Inc.

3Present address: Canada Packers, Ltd., 2200 St. Clair Avenue West, Toronto, Ontario M6N1K4.