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Inhibition of Clostridium botulinum by Antioxidants and Related Phenolic Compounds in Comminuted Pork
Author(s) -
PIERSON M. D.,
REDDY N. R.
Publication year - 1982
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.1365-2621.1982.tb12915.x
Subject(s) - clostridium botulinum , chemistry , food science , gallic acid , sodium nitrite , toxin , nitrite , biochemistry , antioxidant , organic chemistry , nitrate
Antioxidants, esters of p‐hydroxybenzoic acid and gallic acid, and related phenolic compounds were evaluated for their activity against growth and toxin production of C. botulinum types A and B in comminuted pork. With an inoculum level of 8,000 spores/g of meat most of the chemicals at a concentration of 1,000 ppm delayed first swell formation for less than 3 days beyond the control. For most compounds, the time to first swell formation beyond that of the control increased as the spore level per g of meat decreased. 8‐Hydroxyquinoline at a concentration of 200 ppm or in combination with sodium nitrite (40 ppm) inhibited the growth and toxin production of C. botulinum in comminuted pork for 60 days at 27°C. 8‐Hydroxyquinoline was more active in inhibition of growth and toxin production of C. botulinum in comminuted pork than in prereduced Thiotone‐yeast extract‐glucose broth.