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Inhibition of Clostridium botulinum by curing salts in pasteurized pork slurry
Author(s) -
ROBERTS T. A.,
JARVIS B.,
RHODES ANNETTE C.
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.tb00699.x
Subject(s) - clostridium botulinum , food spoilage , sodium nitrite , food science , chemistry , pasteurization , nitrite , sodium , incubation , slurry , salt (chemistry) , curing (chemistry) , sodium salt , toxin , bacteria , biochemistry , biology , inorganic chemistry , organic chemistry , materials science , polymer chemistry , nitrate , composite material , genetics
Summary The interaction of sodium chloride (salt), sodium nitrite and storage temperature on toxin production and spoilage by Clostridium botulinum was studied in meat slurry at pH 6.0. Over six months storage greatest inhibition at 1.8% or 3.5% salt (on water phase) was observed at 15°C with less at 17.5°C. Little inhibition occurred at these salt concentrations even in the presence of 300 mg kg −1 sodium nitrite at 20, 22.5 and 25°C. A pronounced salt‐nitrite‐time interaction was observed at the lower incubation temperatures. the level of the spore inoculum (10 1 , 10 3 or 10 5 ) only affected the extent of spoilage or toxicity at 15°C Toxin formation without overt spoilage was obtained occasionally, especially at 15°C.