Abstract
Low dose gamma irradiation (0, 0·5 and 1·0 Mrad) at two irradiation temperatures (+ 1°C and −30°C) of turkey frankfurters containing various levels of sodium chloride (NaCl; 3·25%, 2·5% or 1·5%) or 1·5% NaCl plus 0·4% sodium tripolyphosphate (TPP) was evaluated for its effect on C. botulinum toxin production in frankfurters held at 27°C. A radiation dose of 0·5 Mrad or greater was sufficient to inhibit botulinal toxin production for 40 days in inoculated frankfurters containing 2·5% or greater concentrations of NaCl, regardless of the irradiation temperature. Neither 0·5 Mrad nor 1·0 Mrad inhibited toxin production in products containing 1·5% NaCl with or without TPP. NaCl should be reduced in processed meats with care; gamma radiation treatments cannot totally compensate for NaCl reduction.
Published Version
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