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Gamma‐Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates
Author(s) -
BARBUT SHAI,
MAURER ARTHUR J.,
THAYER DONALD W.
Publication year - 1987
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.1365-2621.1987.tb14027.x
Subject(s) - chemistry , sodium hexametaphosphate , pyrophosphate , sodium , food science , phosphate , nuclear chemistry , clostridium botulinum , irradiation , toxin , chloride , biochemistry , enzyme , organic chemistry , physics , nuclear physics
The effects of gamma‐irradiation doses (0, 0.5, and 1.0 Mrad) on C. botulinum toxin production in turkey frankfurters formulated with three different chloride salts (NaCl, KCl, and MgCl 2 ) at isoionic strength (equal to 2.5% NaCl) and three types of phosphates added to 2.0% NaCl frankfurters were studied. The use of 2.5% NaCl together with 0.5 or 1.0 Mrad was substantially more effective at inhibitinlg botulinal toxin production when frankfurters were incubated at 27°C than the combination of irradiation with KCl or MgC1 2 (40, 9, and 4 days, respectively, when treated with 1 Mrad). Phosphate addition revealed that 0.4% sodium acid pyrophosphate addition was the most inhibitory for botulinal toxin production followed by hexametaphosphate and tripolyphosphate addition.