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EFFECT OF NITRITE AND STORAGE TEMPERATURE ON THE ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY Clostridium botulinum IN VACUUM‐PACKAGED SIDE BACON
Author(s) -
COLLINSTHOMPSON D. L.,
CHANG P. C.,
DAVIDSON C. M.,
LARMOND E.,
PIVNICK H.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02960.x
Subject(s) - nitrite , organoleptic , clostridium botulinum , food science , chemistry , spore , toxin , microbiology and biotechnology , biochemistry , biology , organic chemistry , nitrate
The effect of nitrite and storage temperature and toxinogenesis by Clostridium botulinum in vacuum‐packed side bacon was investigated. In two series of experiments (A & B) bacon packs were prepared with levels of 0, 50, 100, 150 and 200 ppm nitrite and inoculated with C botulinum at 10 2 spores/g and 10 4 spores/g. Packs A were incubated at 20 and 30° C and packs B at 30°C only. Both were held for a maximum of 32 days and analyzed for toxin at intervals of 2, 4, 8, 16 and 32 days. At 20°C none of the controls without nitrite was found to be toxic after 32 days. At 30°C inhibition of toxin formation at the higher nitrite levels was observed at 32 days. Organoleptic evaluation of the bacon packs stored at 30° C showed about one‐third of the toxic samples examined were acceptable to the panel.