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Effects of Varying Levels of Chloride Salts on Clostridium Botulinum Toxin Production in Turkey Frankfurters
Author(s) -
BARBUT SHAI,
TANAKA NOBUMASA,
MAURER ARTHUR J.
Publication year - 1986
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.1365-2621.1986.tb13064.x
Subject(s) - chemistry , sodium , potassium , clostridium botulinum , magnesium , toxin , food science , chloride , inoculation , calcium , nuclear chemistry , biochemistry , organic chemistry , horticulture , biology
Inhibitory effects of sodium chloride (NaCl), potassium chloride (KCl), and magnesium chloride (MgCl 2 ) on C. botulinum inoculated turkey frankfurter emulsions were determined. Ionic strengths (I.S.) of 0.42, 0.55, and 0.68 were compared (equivalent to 2.5%, 3.25%, and 4.0% NaCl). Sodium nitrite levels were constant at 150 ppm. Inoculated emulsions (10 3 spores/g) were incubated and maintained at 27°C. In‐creasing NaCl from I.S. 0.42 to 0.68 delayed toxin production from 4 days to at least 40 days. KCl was almost as effective as NaCl at I.S. 0.42, but inferior at higher levels. MgCl 2 did not demonstrate any inhibitory effect. Fifty percent substitution of 2.5% NaCl with KCl or MgCl 2 generally reduced time for toxin production to occur.