Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN VARIOUS MEAT AND SOY PROTEIN FORMULATIONS

Abstract

ABSTRACTClostridium botulinurn inoculated frankfurter‐type mixtures formulated with different meats (mechanically deboned chicken. meat, beef, and pork) and/or soy proteins (textured, concentrate, and isolate) were incubated at 27°C. The effects of sodium nitrite and/ or sorbic acid on botulinal spore germination, outgrowth, and toxin production were determined at specified time intervals during the incubation period. Also, residual nitrite depletion and in some instances total microbial growth were measured. Sorbic acid alone (0.2%) or in combination with nitrite (80 pg/g) retarded spore germination and outgrowth, and delayed toxin production. These effects were of larger magnitude in mixtures formulated with both nitrite and sorbic acid and were greater in beef, pork, and soy proteins compared to mechanically deboned chicken meat. Nitrite (80 μg/g) alone was only slightly effective in delaying toxin production and of significance only in pork. The highest nitrite level (156 μg/g)) tested in a meat‐soy mixture was significantly inhibitory to toxin development. Botulinal germination, outgrowth, and toxin production were slower in all‐soy, control (nitrite/sorbic acid‐free) formulations than in all‐meat, control samples. Residual nitrite depletion was slower in soy formulations, especially of the textured form, compared to all‐meat treatments. Inclusion of nitrite and/or sorbic acid in the formulation did not significantly change the rate and extent of total microbial growth in meat‐soy formulations.