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Enhanced botulinal toxin development in beef sausages containing decolourized red blood cell fractions
Author(s) -
Miller A. J.,
Murphy C. A.,
Call J. E.,
Konieczny P.,
Uchman W.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb00349.x
Subject(s) - clostridium botulinum , toxin , food science , chemistry , red blood cell , spore , acetone , microbiology and biotechnology , biochemistry , biology
Toxin production by Clostridium botulinum was studied in a model cured beef sausage containing decolourized dried bovine red blood cells (RBC), including intact RBC, acetone‐treated RBC, enzyme‐treated RBC, peroxide‐treated RCB or plasma. Samples were formulated with beef shoulder, curing agents and spores of proteolytic strains of Clostridium botulinum. Vacuum packaged samples were heated to 72°C, stored at 28°C, and tested weekly. Sausages contained iron levels proportional to the iron in the blood fraction. Residual nitrite levels varied between < 10–40 μg g ‐1 . Toxin was detected earlier in samples containing higher levels of iron except for acetone‐treated RBC. Higher pH values were associated with shorter times to toxin detection. We conclude that the RBC decolourization method can significantly modulate Cl. botulinum growth and toxigenesis.