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Predicted log10 increases of Listeria monocytogenes and non‐proteolytic Clostridium botulinum on the surface of fish after 3 and 5 days at 4°C (isothermal conditions) assuming different pH values of the fresh fishery products
| Pathogen | After 3 days of storage | After 5 days of storage | ||||
|---|---|---|---|---|---|---|
| pH = 5.78 | pH = 6.5 | pH = 6.89 | pH = 5.78 | pH = 6.5 | pH = 6.89 | |
| L. monocytogenes | 0.32 | 0.71 | 0.74 | 0.53 | 1.18 | 1.24 |
| Non‐proteolytic Cl. botulinum | 0.25 | 0.38 | 0.41 | 0.42 | 0.63 | 0.68 |
