EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK

Abstract

Experiments to determine the effect of sorbic acid alone and in combination with low nitrite and phosphate on botulinal toxin production in inoculated perishable, canned, cornminuted, cured pork were conducted. Forty-eight test lots of product were inoculated with approximately 100 spores per gram of five strains each of type A and B Clostridium botulinum. Twenty-five cans of each test lot were incubated at 27°C for up to 110 days. The time of swelling was recorded for each can and the first 10 swells per test lot were tested for toxin. Multiple regression analysis of the time to first swell showed nitrite concentration had a significant linear effect on delaying outgrowth and toxin production of C. botulinum. Sorbic acid concentration was also significantly related to inhibition but through the fourth power of sorbic acid concentration. The use of either sodium acid pyrophosphate or sodium hexametaphosphate was synergistic with sorbic acid as indicated by their statistically significant positive interactions. Several test lots containing 0.2% sorbic acid and either phosphate had no toxic swells after 110 days of incubation with or without 50 ppm NaNO,. These data indicate that sorbic acid may be a potential alternative preservative to high levels of nitrite in canned, comminuted pork products.

Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats III. The effect of potassium sorbate

“…Our results support U.S. claims , Ivey & Robach, 1978) that potassium sorbate delayed the growth of CZ. botulinum in bacon containing Key as for Table 7. approximately 3.5% salt (on water) and 0 or low (40 pg/g) nitrite, and confirm the greater effectiveness of sorbate at 'low' pH (Sofos et af., 1980a).…”

“…botutinurn in experimental bacons (Ivey et aZ., 1978) and canned comminuted pork (Ivey & Robach, 1978), to establish whether potassium sorbate also inhibited outgrowth of CZ. botulinum in this pork slurry system, which differs in several respects from the canned, comminuted pork above, and chicken-frankfurter emulsions of Sofos et al, (1979d).…”

Inhibition of Clostridium sporogenes PA 3679 and Natural Bacterial Flora of Cooked Vacuum‐Packaged Bratwurst by Sodium Acid Pyrophosphate and Sodium Tripolyphosphate With or Without Added Sodium Nitrite

“…Large increases in soluble orthophosphate content in sausages to which SAPP has been added might also be only indirectly related to bacterial inhibition in meat systems. Unlike other phosphates, SAPP induces a decrease in pH values of meat and meat products (Terre11 et al, 1982;Knipe, 1982;Hargett et al, 1980;Ivey and Robach, 1978), and its overall mode of action against bacteria may consequently be different from that of the alkaline phosphates. From this study and previous experiments with uncooked bratwurst, however, it was suggested that cooking SAPP-and STPP-containing bratwurst immediately after preparation was essential in retaining the antimicrobial properties of these phosphates, and that their use might provide a safety margin against clostridial growth in cooked meat products.…”

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

“…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, 1982.…”