Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat

Christiansen, L. N.; Johnston, Richard H.; Kautter, Donald A.; Howard, J. W.; Aunan, W. J.

doi:10.1128/aem.25.3.357-362.1973

Cited by 84 publications

(24 citation statements)

References 6 publications

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“…Few studies have reported the nitrite content of fresh meats (NAS, 1981). Christiansen et al (1973) reported that nitrite concentrations of fresh hams ranged from 22 to 174 nmol/g when they were stored from 7 to 168 days at 7°C. In another study, hams dry-cured with only salt and sugar were reported to have nitrate concentration of about 109 nmol/g (Kemp et al, 1975).…”

Section: Nitrate Analysis By Cadmium Reductiou/griessmentioning

confidence: 99%

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Nitrate Analysis in Meats; Comparison of Two Methods

Sanderson¹,

Consaul²,

Lee³

1991

Journal of Food Science

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A high performance liquid chromatographic method (HPLC) was compared to cadmium reduction-Griess (Cd-Griess). Nitrate and nitrite were measured in fresh and cured meats. Nitrate levels by HPLC ranged from 6.2 to 26.7 nmol/g in fresh meats and from 124 to 3018 nmol/g in cured meats. Nitrate contents by HPLC were significantly higher (~~0.05) than those by Cd-Griess. Small amounts of nitrite (O-7.3 nmol/g) were detected in fresh meat samples by Cd-Griess. Results were similar to those used by the National Academy of Sciences to estimate human exposure to nitrate from fresh meats. Results from HPLC methods may provide more accurate estimates of human exposure to nitrate and nitrite.

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Section: Nitrate Analysis By Cadmium Reductiou/griessmentioning

confidence: 99%

“…We observed that aqueous solutions of sodium nitrite slowly oxidized to nitrate after a week of storage at 4°C. The NAS (1981) (Christiansen et al, 1973;Kemp et al, 1975). Because of storage variability the meat samples were analyzed as soon as possible after purchase.…”

Section: Nitrate Analysis By Cadmium Reductiou/griessmentioning

confidence: 99%

Nitrate Analysis in Meats; Comparison of Two Methods

Sanderson¹,

Consaul²,

Lee³

1991

Journal of Food Science

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“…Products containing more nitrite initially are less likely to support the growth of C1. botulinum (Greenberg, 1972;Christiansen et al, 1973;Hustad et dl., 1973;Bowen & Deibel, 1974;Roberts et al, 1981a,b,c) but there has been disagreement for many years among microbiologists as to whether the inherent stability and microbiological safety of a product is better reflected by the input or residual nitrite level. Elegant experiments by Pivnick & Chang (1974) showed that the residual nitrite level was not the key antimicrobial fraction, but that the nitrite which was lost to the meat system was more likely to be inhibitory to microbes.…”

Section: Implications Of Residual Nitrite Levelsmentioning

confidence: 99%

“…The desire to reduce the amount of nitrite and/or nitrate added to cured meats has resulted in considerable research into factors controlling the growth of C f . botulinum in pasteurized cured meats both in the U.S.A. (Christiansen et al, 1973(Christiansen et al, , 1974Tompkin, Christiansen & Shaparis, 1977, 1978aIvey & Robach, 1978;Ivey et ul., 1978;Sofos et al, 1979aSofos et al, ,b,c,d,e, 1980a and in the U.K. (Roberts et al, 1976(Roberts et al, , 1981a(Roberts et al, ,b,c, 1982Gibson, Roberts & Robinson, 1982;Robinson, Gibson & Roberts, 1982).…”

Section: Introductionmentioning

confidence: 99%

Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries

Gibson

Roberts

Robinson

1984

Int J of Food Sci Tech

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Residual nitrite levels were monitored during storage for up to 6 months, in a model pork slurry system used to study the relative effects of curing ingredients and additives used in pasteurized cured meats to control the growth of Clostridium botulinum.In 'low' pH slurries the rate of loss of nitrite fell with reducing storage temperature. Less residual nitrite remained after HIGH heat treatment but the rate of loss of that residual nitrite was slower during storage than nitrite remainly after LOW heat treatment. Inclusion of nitrate resulted in higher residual nitrite levels, particularly after HIGH heat and if stored below 20°C. If isoascorbate was added nitrite became undetectable within circa 30 days, even when nitrate had been added. The rate of loss of nitrite was slower in 'high' pH slurries (pH 6.3-6.8).Monitoring levels of nitrite in the product soon after production would detect its accidental overuse but monitoring nitrite in the product during distribution or at retail, without knowledge of the composition and prior history of the product, gives little indication of the amount used at manufacture. The level of residual nitrite was not directly related to the ability of the curing mixture to control the growth of CI. botulinum types A and B. Some slurries in which C1. botulinum grew least during 6 months' storage contained no residual nitrite because isoascorbate was also present.

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“…The concentration of nitrite needed to inhibit botulinal toxin production in meat products varies with the system under study. Christiansen et al (1973) suggested that the concentration of C. botulinurn inoculum played an important role in the efficacy of nitrite in inhibiting botnlinal toxin formation. Greever (1973) recommended that 200 ppm nitrite be added to cooked meat products with pH values lower than 6.2 to inhibit clostridial toxin formation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

DeFREITAS¹,

Molins²,

Knipe³

et al. 1988

Journal of Food Science

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Liver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0,550 or 1100 ppm sodium erythorbate was examined for Clostridium sporogenes PA3679 survival and growth during refrigerated temperature storage (YC, 6 days) and during subsequent exposure to elevated temperatures (22-24"C, 2 d). Sodium nitrite at 150 ppm inhibited clostridial growth in sausage held at 22-24"C, regardless of MSP content, if 550 ppm sodium erythorbate were also present. Sodium nitrite at 75 ppm combined with erythorbate at 550 and 1100 ppm did not inhibit C. sporogenes growth during simulated temperature mishandling of liver sausage. Residual nitrite decreased (PcO.05) with erythorbate addition but was unaffected by MSP.

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Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat

Cited by 84 publications

References 6 publications

Nitrate Analysis in Meats; Comparison of Two Methods

Nitrate Analysis in Meats; Comparison of Two Methods

Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries

Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

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