Bacteriological Studies Relating to Thermal Processing of Canned Meats Vii. Effect of Substrate Upon Thermal Resistance of Spores

Vinton, C.; Martin, S.; Gross, C. E.

doi:10.1111/j.1365-2621.1947.tb16408.x

Cited by 6 publications

(1 citation statement)

References 5 publications

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“…The effect of utilizable carbohydrates varies with the species. Spores of clostridia formed on pasteurized and sterilized meats and organs are more resistant to heat than those produced on the raw tissues (94). The spores of aerobic bacilli formed in soil and on grains are generally more resistant to heat than those formed on laboratory media.…”

Section: Part V Resistance In Bacterial Sporesmentioning

confidence: 99%

Symposium on the Biology of Bacterial Spores1

Williams¹,

Lamanna²,

Knaysi³

et al. 1952

Bacteriological Reviews

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I This review results from a symposium on bacterial spores held at the annual meetings of the Society of American Bacteriologists at Chicago, 28 May 1951. 0. B. Williams was the convenor and has served as editor of these papers. 'The preparation of this section of the review was supported by an institutional grant from the American Cancer Society. ' Abstract prepared by the author. 4'Because of limitations of space it has been necessary to restrict references. An unabridged list of references pertinent to this section of the review may be obtained from the author.

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Section: Part V Resistance In Bacterial Sporesmentioning

confidence: 99%

Symposium on the Biology of Bacterial Spores1

Williams¹,

Lamanna²,

Knaysi³

et al. 1952

Bacteriological Reviews

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Thermal Resistance of Bacteria

Stumbo

1973

Thermobacteriology in Food Processing

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Nitrite, nitrite alternatives, and the control of clostridium botulinum in cured meats

Pierson

Smoot²,

Robach

1983

C R C Critical Reviews in Food Science and Nutrition

112

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Historically, nitrite has been a component of meat-curing additives for several centuries. In recent years the safety of nitrite as an additive in cured meats has been questioned mainly because of the possible formation of carcinogenic nitrosamines. Nitrite has many important functions in meat curing including its role in color development, flavor, antioxidant properties, and antimicrobial activity. The inhibition of Clostridium botulinum growth and toxin production is an especially important antimicrobial property of nitrite. This review discusses the effects of processing, curing ingredients (especially nitrite), and storage of cured meats in relation to the control of C. botulinum. If nitrite is eliminated from cured meats or the level of usage decreased, then alternatives for the antibotulinal function of nitrite need to be considered. Several potential alternatives including sorbates, parabens, and biological acidulants are discussed.

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Bacteriological Studies Relating to Thermal Processing of Canned Meats Vii. Effect of Substrate Upon Thermal Resistance of Spores

Cited by 6 publications

References 5 publications

Symposium on the Biology of Bacterial Spores1

Symposium on the Biology of Bacterial Spores1

Thermal Resistance of Bacteria

Nitrite, nitrite alternatives, and the control of clostridium botulinum in cured meats

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