Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

Lebrun, Sarah; Nieuwenhuysen, Tom Van; Crèvecoeur, Sébastien; Vanleyssem, Raphaël; Thimister, Jacqueline; Denayer, Sarah; Jeuge, Sabine; Daube, Georges; Clinquart, Antoine; Frémaux, B.

doi:10.1016/j.ijfoodmicro.2020.108853

Cited by 22 publications

(13 citation statements)

References 25 publications

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“…The content found in the treatments is higher than 30 mg/kg, which is the lower limit to avoid toxinogenesis under storage conditions, and without exceeding the upper limit of 150 mg/kg [30]. The higher content was found in the control and the CPHF 3.0 treatment, while CPHF 1.5 and CPHF-PS 1.5 presented statistically lower values (Table 2).…”

Section: Residual Nitrite Levelmentioning

confidence: 86%

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Delgado‐Ospina

Martuscelli

Grande-Tovar

et al. 2021

Foods

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The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability.

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Section: Residual Nitrite Levelmentioning

confidence: 86%

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Delgado‐Ospina

Martuscelli

Grande-Tovar

et al. 2021

Foods

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“…C. botulinum is a spore-forming bacterium, and some of its spores can survive at mild heating temperatures or pressures above 1,500 MPa ( Majou and Christieans, 2018 ). According to Lebrun et al (2020) , sodium nitrite (≥ 30 mg/kg) can prevent the outgrowth and toxinogenesis of C. botulinum in cooked ham. In this regard, various studies have been conducted to elucidate the mechanisms mediating the bactericidal effects of nitrite, which could be explained by the reactions of nitric oxide (NO) and peroxinitrite.…”

Section: The Role Of Nitrite In Meat Productsmentioning

confidence: 99%

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Yong

Kim

Choi

et al. 2021

Food Sci Anim Resour

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Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, pre-converted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

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“…The nitrogenous agent did not only hamper the bacterial growth of all clostridium bacteria, but it stunted the toxicity of botulinum toxin type B. [23] However, botulinum toxin type A is preferred over its seemingly homologous antigenic counterparts when treating Bell's palsy because of its stability even after being purified. When these toxins are purified, they become unstable and decrease their biological ability to inhibit muscle contraction.…”

Section: Botulinum Type a As Treatment For Bell's Palsymentioning

confidence: 99%

Bell’s palsy’s viral pathogenicity and the use of botulinum toxin type A as treatment

MELARA

Chandra

2022

Journal of Contemporary Medicine

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Bell'in felci, kraniyal sinir VII'nin iltihaplanmasının ortak adıdır. Kendine özgü genikulat ganglion iltihabı idiyopatiktir ve hemifasiyal felce neden olur. Bu felçten muzdarip olan hastaların semptomları 3 hafta ile 3 ay arasında kaybolabilir. Yüz felci devam eden bazı hastalar için botulinum toksin tip A etkili bir tedavi olabilir. Kas felcinin şiddetine göre botoksun yanı sıra ameliyat, steroid ve antiviral tedavi gibi farklı tedaviler sunulabilir. Bu derleme makalesinin amacı, viral patojenlerin fasiyal sinir iltihabının aktivasyonu ile olası ilişkisine ve Bell felçli hastaların tedavi olarak botoks tip-A'dan nasıl yararlanabileceğine dalmaktır.

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Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

Cited by 22 publications

References 25 publications

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Bell’s palsy’s viral pathogenicity and the use of botulinum toxin type A as treatment

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