Abstract
ABSTRACTExperiments to determine the effect of sorbic acid alone and in combination with low nitrite and phosphate on botulinal toxin production in inoculated perishable, canned, comminuted, 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 NaNO2. These data indicate that sorbic acid may be a potential alternative preservative to high levels of nitrite in canned, comminuted pork products.
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