BOTULINUM TOXIN FORMATION IN LIVER SAUSAGE^a

Processing factors that influence the quality of Braunschweiger liver sausage

“…This food-poisoning organism has been found in low numbers in commercially processed, table-ready cured meats: 1 of 10 samples of frankfurters and 0 of 50 samples of other cured meat (Insalata et al,, 1969); 5 of 100 samples of ham and 1 of 41 samples of smoked turkey (Abrahamsson and Riemann, 1971). Steinke and Foster (1951d) observed the marked antibotulinol effect of nitrite in liver sausage inoculated with spores of C. botulinum. Pivnick et al (1967) showed a direct relationship between nitrite concentrations and the fime required for botulinal toxin formation in processed meats.…”

“…(1) to prevent growth and toxin formation of pathogenic organisms such as Clostridium botulinum and Staphylococcus aureus (Steinke and Foster, 1951d;Johnston et ai., 1969;Buchanan and Solberg, 1972;and Greenberg, 1972),…”

“…Also, there is another difference between U.S.A. and Holland in the casing used for stuffing of liver sausage. In the U.S.A., the row mixture of liver sausage made commercially is often stuffed into either a moisture-proof fibrous casing (Rust, 1976) or aSaran casing (Steinke and Foster, 1951b) and water cooked until internal product temperatures reach 68.5°C (155°F) (Rust, 1976) or lower (Kramlich, 1971;Steinke and Foster, 1951d). However, the European meat research workers report that the processing of liver sausage is done In a can and the heat treatment is such that the center of the can is held at 80°C for 10 min (Grever, 1973) or at 85®C…”

Processing factors that influence the quality of Braunschweiger liver sausage

“…This food-poisoning organism has been found in low numbers in commercially processed, table-ready cured meats: 1 of 10 samples of frankfurters and 0 of 50 samples of other cured meat (Insalata et al,, 1969); 5 of 100 samples of ham and 1 of 41 samples of smoked turkey (Abrahamsson and Riemann, 1971). Steinke and Foster (1951d) observed the marked antibotulinol effect of nitrite in liver sausage inoculated with spores of C. botulinum. Pivnick et al (1967) showed a direct relationship between nitrite concentrations and the fime required for botulinal toxin formation in processed meats.…”