Application of electro-activated potassium acetate and potassium citrate solutions combined with moderate heat treatment on the inactivation of Clostridium sporogenes PA 3679 spores

This research article aims to study the combined effect of electro-activated potassium acetate and citrate solutions and moderate heat treatment on the viability of Clostridium sporogenes in model solutions as a non-pathogenic surrogate of Clostridium botulinum. The objective was to use hurdle technology to produce nutritious, minimally processed foods while ensuring food safety. Moreover, this approach allowed for a reduced level of sodium in canned foods since the solutions were sodium-free.