Inhibition of Clostridium botulinum Type E Toxin Formation by Potassium Chloride and Sodium Chloride in Hot-Process (Smoked) Whitefish (Coregonus clupeaformis)

Abstract

Whitefish steaks were brined in NaCl, KCl, or equimolar NaCl:KCl to contain similar chloride ion concentration and inoculated intramuscularly with 10 or 100 spores of Clostridium botulinum type E per gram of fish. Steaks were then heated in a simulated (i.e., without smoke) hot-smoke process to internal temperatures of 62.8° to 76.7°C (145°–170°F) for the final 30 min of a 2- to 3-h process, packaged under vacuum in oxygen-impermeable film, and stored at abuse temperature of 25°C. During 7 d of storage, toxin production was inhibited in steaks containing more than 0.66 ionic strength NaCl, 0.64 KCl, or 0.71 equimolar NaCl:KCl. The results indicate that it is feasible to substitute KCl for NaCl in hot-process smoked fish for inhibition of outgrowth and toxin production by Clostridium botulinum type E.

Development of a novel smoke‐flavoured salmon product by sodium replacement using water vapour permeable bags

“…5,6 These studies have reported that NaCl and KCl perform the same action against foodborne pathogens when present in food in equimolar KCl:NaCl mixtures, or when its concentration leads to an equivalent a w in the product. In line with this, Pelroy et al 7 demonstrated that it is feasible to substitute 50% NaCl for KCl in hot smoked fish without it affecting the inhibition of the C. botulinum type E toxin formation. Thus, KCl is a safe alternative for reducing NaCl in smoked fish products.…”

“…KCl has similar properties to NaCl and can be used to produce low-sodium food products without affecting their functionality. Furthermore, KCl is listed as being generally recognised as safe (Generally Recognised As Safe; GRAS) and appears to have a similar antimicrobial effect as NaCl against foodborne pathogens, 5 such as Listeria monocytogenes 6 and Clostridium botulinum type E. 7 The problem with potassium is that it can impart bitter and metallic flavour to foods when used at high levels. 4 To overcome this limitation, studies investigating the application of flavour enhancers and bitter inhibitors to increase saltiness perception, as well as to mask the aftertaste associated with potassium, are in progress.…”

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

“…KCl, CaCl2, MgCl2, Klactate, etc.). Among them, KCl is considered the best substitute of NaCl because it allows obtaining similar functional properties and an equivalent antimicrobial effect when NaCl is replaced by KCl equimolarly using an algorithm for NaCl replacement (Pelroy et al, 1985;Bidlas and Lambert, 2008;Fuentes et al, 2011;Rizo et al, 2017a, b).…”

Desarrollo Y Optimización De Nuevos Procesos Para La Obtención De Productos De La Pesca Ahumados

“…These studies have reported that NaCl and KCl perform the same action against foodborne pathogens when present in food in equimolar KCl:NaCl mixtures, or when its concentration leads to an equivalent a w in the product. In line with this, Pelroy et al (1985) demonstrated that it is feasible to substitute 50% NaCl for KCl in hot smoked fish without it affecting the inhibition of the Clostridium botulinum type E toxin formation. Thus, KCl is a safe alternative for reducing NaCl in smoked fish products.…”

“…KCl has similar properties as NaCl and can be used to produce low-sodium food products without affecting their functionality. Furthermore, KCl is listed as being generally recognised as safe (GRAS) and appears to have a similar antimicrobial effect as NaCl against foodborne pathogens , such as Listeria monocytogenes and Clostridium botulinum type E (Pelroy, Scherer, Peterson, Paranjpye & Eklund, 1985). The problem with potassium is that it can impart bitter and metallic flavour to foods when used at high levels ).…”