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A pork slurry system for studying inhibition of Clostridium botulinum by curing salts
Author(s) -
RHODES ANNETTE C.,
JARVIS B.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00698.x
Subject(s) - clostridium botulinum , sodium nitrite , food science , curing (chemistry) , slurry , chemistry , sodium , nitrite , materials science , biochemistry , toxin , organic chemistry , polymer chemistry , nitrate , composite material
Summary A meat slurry system is described for studying the effects of curing agents on growth and toxin production by Clostridium botulinum. In developing the system a prime objective was good reproducibility for pre‐selected levels of salt (NaCl), sodium nitrite, fat and pH value. This objective was achieved and large numbers of replicate samples were prepared and dispensed with a minimum of technological equipment. Results obtained in the system are compared with those obtained using pork mince packed into bottles (Ashworth, Hargreaves & Jarvis, 1973). Results of preliminary studies show little effect of varying the severity of thermal processes on the inhibitory action of sodium nitrite in the presence of sodium chloride, but some variation in inhibition was observed with different batches of meat used to prepare the slurries.