Toxin production by Clostridium botulinum types A and B in unpasteurized cured meat products held at 15 and 27 degrees C.

Abstract

Unpasteurized cured hams were prepared from pork loins by curing with salt (3 or 6%) and 0.02% sodium nitrite. The hams were inoculated with the spores of Clostridium botulinum types A and B and held for 56 days at 15 or 27°C. No botulinum toxin developed at 15°C in the ham cured with 3% salt and nitrite, but type A toxin lower than 400 mouse ip MLD/g was detected after the 7th day of holding at 27°C. The ham cured with 6% salt and sodium nitrite never became toxic at 15 or 27°C.