Fate of Clostridium botulinum in Perishable Canned Cured Meat at Abuse Temperature

Abstract

Three experiments are described wherein perishable canned cured pork was prepared with 50 or 156 μg/g added sodium nitrite and 102 or 104 botulinal spores/g. Spore germination (i.e. loss of heat resistance), cell survival, and nitrite depletion were followed during abusive storage at 27 C. Spore germination occurred readily at both levels of added nitrite. The data indicate a race between death of the germinated cells and nitrite depletion. The time at which botulinal outgrowth occurs depends upon the relative levels of residual nitrite and surviving botulinal cells.

Sodium nitrite and sorbic acid effects on Clostridium botulinum spore germination and total microbial growth in chicken frankfurter emulsions during temperature abuse

“…The method employed to determine spore counts during the 27°C product incubation period was that of Christiansen et al (6). Serial dilutions of the 1:10 heatshocked sample dilution were made, and five tubes of modified peptone colloid medium were inoculated per dilution.…”

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

“…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. Attempting to explain their results in a pork homogenate, Christiansen et al ( 1978) suggested that Cl. botulinum spores germinated irregularly through the storage period while residual nitrite levels fell with time, It was claimed that spores which germinated while detectable nitrite remained died, while if a sufficient number germinated when no residual nitrite remained growth and toxin production resulted.…”

“…botulinum (Greenberg, 1972;Christiansen et uf., 1973;Hustad er af., 1973;Bowen & Deibel, 1974;Pivnick & Chang, 1974;Johnson, Pivnick & Samson. 1969;Christiansen, Tompkin & Shaparis, 1978;Christiansen, 1980;Tompkin et al, 1978d) (summarized by Roberts el al., 1981a). Below we offer information on the effect of heat treatment, storage temperature and other chemical additives on the rate of loss of residual nitrite during storage in a model system.…”

Efeito da pré-cura na estabilidade microbiológica de carne mecanicamente separada e elaboração de um produto reestruturado com filés de peito de galinhas de descarte

“…O potencial redox também afeta a atividade do nitrito contra algumas bactérias e esse efeito inibitório é aumentado em condições anaeróbicas, onde o potencial redox é diminuído (Roberts & Dainty, 1991 Ainda de acordo com Christiansen et al (1978), a perda do teor de nitrito é dependente de inúmeros fatores, incluindo o processo de pasteurização, o pH do produto, a adição de isoascorbato e a temperatura de estocagem.…”