Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry

Abstract

Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3‐month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.

Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)

“…It is interesting to investigate the effect of these additives at the concentrations founded in the product and also in higher concentrations in order to evaluate which concentrations will be most effective on the spoilage and pathogenic bacteria of these meat products. Several studies have been carried out on the antimicrobial effects of the above mentioned additives (Draughton, Sung, Mount, & Davidson, 1982;Lueck, 1980;Sofos & Busta, 1981, 1983Sofos, Pierson, Blocar, & Busta, 1986;Warth, 1985). However, the concentrations of these preservatives necessary for complete bacterial inactivation or for partial bacterial inactivation are different.…”