A spore pool inoculum (I) of 4 each type B and E nonproteolytic C. botulinurn was applied at levels of log,,-2 to 4 spores per 2-3g sample of cooked turkey-(0, 1.47, and 2.2%.brine (By, respectively), stored under vacuum at 4. 8. 12. 16. 20. and 30°C UD to 180 davs. Earliest toxin production at the above temperatures (T) was detected in 0% brine meat after > 180, 8, 4, 1.5, 1.5, and 0.5 days, in the 1.47% brine after 70, 8, 7, 2, 1.5 and 1 days, and in the 2.2% brine after 130, 10, 9, 2.5, 1.5 and 1 days, respectively. Lag phase (LP) was affected significantly by T, I, and TxI (p