EFFECTS OF SODIUM NITRITE ON Clostridium botulinum TOXIN PRODUCTION IN FRANKFURTER EMULSIONS FORMULATED WITH MEAT AND SOY PROTEINS

Abstract

ABSTRACTBotulinal toxin production, residual nitrite depletion, and total microbial growth were measured in meat and/or soy‐containing frankfurter formulations during 27° C temperature abuse. Botulinal toxin production in formulations containing soy proteins was equal to or less rapid than in all‐meat samples, both in the absence and presence of nitrite. Of the nine soy proteins examined, nitrite did not delay C. botulinurn toxin production in products made from the isolate form, whereas it was an effective control in textured, flours and concentrates. In all‐meat formulations the effectiveness of nitrite decreased with increasing spore load. Residual nitrite depletion in meat wasmore rapid than in soy‐containing treatments. Among the soy proteins, nitrite depletion was more rapid in the isolate than in the textured form tested. Total microbial growth was similar in both meat and soy‐containing samples. Gas production was an inadequate index of toxin development.