Abstract
ABSTRACTIt has been proposed that d1‐α‐tocopherol be added to bacon to reduce the formation of nitrosamines upon frying. The effect of d1‐α‐tocopherol on antibotulinal properties of bacon formulated with sodium nitrite was tested. The bacon was made with 0 or 0.9% sucrose and 0, 500 or 1,000 ppm d1‐α‐tocopherol. Each slice was inoculated with heat‐shocked spores of Clostridium botulinum types A and B, then incubated at 27, 25 or 23°C in vacuum packages. Gassy samples were assayed for botulinum toxin as they occurred. The addition of d1‐α‐tocopherol up to 1,000 ppm did not retard the antibotulinal properties of 120 ppm sodium nitrite in bacon.
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