Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters

Abstract

Mechanically deboned turkey meat emulsions were made with 1.0, 1.5, 2.0, 2.5, or 3.0% salt (NaCI), or with combinations of 1.5% or 2.0% salt with 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP). Sodium nitrite levels were constant at 150 ppm. Emulsions were inoculated with a mixture of 10 strains of C. borulinum (103/g) and incubated at 27°C. Increasing NaCl content from 1 .O% to 3.0% delayed toxin production by 3 days on the average. Toxin production was detected earlier when TPP was added, HMP had no effect, and SAPP delayed toxin production.

Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

“…Nelson et al (1983) reported that pyrophosphate combined with potassium sorbate in reduced nitrite (40 ppm) chicken frankfurters had greater inhibition on botulinal toxin production than the inhibition provided by either TPP or sodium hexametaphosphate (HMP); all treatments were compared with sorbate added. In a previous study (Barbut et al, 1986(Barbut et al, , 1987, it was shown that for reduced salt (2.0% and 1.5% NaCl) turkey frankfurters the addition of 0.4% sodium acid pyrophosphate (SAPP) inhibited C. botulinurn toxin formation better than a similar addition of TPP. Inclusion of 0.4% HMP did not affect toxin production.…”

“…Adverse effects on these three aspects that might be brought about by salt reductions or substitutions should be considered (Barbut et al, 1986(Barbut et al, , 1987. The use of ingredients that could increase the microbiological and chemical stability of reduced sodium chloride products, while not increasing sodium content, has been under investigation as was reviewed by Maurer (1983) in poultry products and by Terre11 (1983) in red meats.…”

Gamma‐Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates

“…NaCl (Columbus Chemical, Inc., Columbus, WI), KCl, MgC12 (Fisher Scientific) TPP, HMP, and SAPP (Stauffer Chemical, Inc., Washington, PA) concentrations varied among treatments. Product manufacturing, C. botulinurn inoculation and pH measurements of the cooked products are described in a previous publication (Barbut et al, 1986b).…”

“…Botulinal toxicity presence using the mouse bioassay test (three packages sampled/treatment/observation), confirmatory testing and spore enumeration by the 5-tube most probable number (MPN) method are also described in previous publication (Barbut et al, 1986b).…”

“…Nelson et al (1983) showed that 0.4% SAPP was more effective than TPP and HMP at the same pH when used together with 0.26% potassium sorbate and 40 ppm nitrite to inhibit C. botulinum in chicken frankfurters. Barbut et al (1986b) showed that in turkey meat emulsions SAPP was more effective in inhibiting botulinal toxin production when it was compared to HMP and TPP, however, without sorbate. The use of food irradiation is a promising way to help preserve heat sensitive foods.…”