This study was initiated to evaluate the fate of Clostridium perfringens type A spores in a molel broth system affected by various growth factors. The effects of temperature (42, 35, and 15CC), salt concentration (0.25 , 2 and 4%), pH (7.2, 6.5, 5.9 and
5.3) , kind of acid (hydrochloric and acetic acid), and storage time (up to 44 days), with inoculum levels of i2 to 104/ml spores in Brain Heart Infusion (BHI) broth was evaluate. Growth measurement was conducted using the log probability percentage (log P%) of C. perfringens type A spore growth in the BHI broth model. The log P (%) of C. perfringens was effect of salt x pH, temperature x pH, salt x temperature and salt x storage time also was significant (00.0001
)