We modeled nisin's anticlostridial activity and assessed the antagonistic or potentiating influences of food ingredients. The model systems contained yeast extract, proteose peptone, and ,glucose; were supplemented with protein (0.075, 0.75, 7.5% w/v), phospholipid (0.075, 0.75, 7.5% w/v), or soluble starch (5, 17.5, 30% w/v); and were adjusted to pH 5.5, 6.0, or 6.5. Samples inoculated with 104/mL spores were incubated at 15, 25, or 35°C. Statistical analysis developed an equation (r* = 0.76) that modeled the response and identified temperature as the most significant (a s 0.001) variable. Nisin lost effectiveness with increasing temperature. Nisin concentration had significant positive and phospholipid negative, linear effects. Many interactive effects were significant (a < 0.20). Nisin inhibited C. botulinurn until its residual level dropped below a threshold, which decreased from 154 IU/mL at 35°C to 12 IU/mL at 15°C.