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EFFECT OF GLYCERYL MONOLAURATE ON TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN MEAT SLURRY
Author(s) -
NOTERMANS S.,
DUFRENNE J.
Publication year - 1981
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1981.tb00412.x
Subject(s) - chemistry , food science , slurry , glycerol , clostridium botulinum , toxin , lactic acid , clostridiaceae , biochemistry , bacteria , biology , materials science , composite material , genetics
Glyceryl monolaurate when used in the proportion of 5 g per kg of meat slurry (pH 6.0–6.2) inhibited toxin production by Clostridium botulinum type A (strain 73A), type B (strain OKRA) and type E (strain RIV 2). The concentration of glycerol monolaurate required for inhibition was not reduced by addition of lactic acid to the meat slurry until the pH was lowered to pH 5.2 or below. In meat slurry (pH 6.0–6.2), potassium sorbate inhibited production of type B toxin at 32 g/kg. The addition of butylated hydroxy‐anisole to glyceryl monolaurate had no effect upon the concentration needed for inhibition of botulinum toxin production.