Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium botulinum Type B in Meat Products by Using a Reduced Level of Nitrite

Abstract

<jats:p>The effect of three different concentrations of sodium nitrite (0, 75, and 120 mg/kg) on growth and toxigenesis of group II (nonproteolytic) Clostridium botulinum type B was studied in Finnish wiener-type sausage, bologna-type sausage, and cooked ham. A low level of inoculum (2.0 log CFU/g) was used for wiener-type sausage and bologna-type sausage, and both low (2.0 log CFU/g) and high (4.0 log CFU/g) levels were used for cooked ham. The products were formulated and processed under simulated commercial conditions and stored at 8°C for 5 weeks. C. botulinum counts were determined in five replicate samples of each nitrite concentration at 1, 3, and 5 weeks after thermal processing. All samples were positive for C. botulinum type B. The highest C. botulinum counts were detected in nitrite-free products. Toxigenesis was observed in nitrite-free products during storage, but products containing either 75 or 120 mg/kg nitrite remained nontoxic during the 5-week study period, suggesting that spores surviving the heat treatment were unable to germinate and develop into a toxic culture in the presence of nitrite. The results suggest that the safety of processed meat products with respect to group II C. botulinum type B can be maintained even with a reduced concentration (75 mg/kg) of sodium nitrite.</jats:p>

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

“…The anti-botulinal activity was greater when the test substances were applied in the vapor state than in solution. The test substances did not, however, inhibit neurotoxin production in challenge studies with the bacteria in English-style crumpets but the authors suggest that these natural products have the potential to inhibit pathogenic bacteria in bakery products.A reduced level of nitrite (75 mg/kg) inhibited the toxigenesis of Clostridium botulinum type B in meat products [88]. …”

“…A reduced level of nitrite (75 mg/kg) inhibited the toxigenesis of Clostridium botulinum type B in meat products [88]. …”

Development and Validation of Simultaneous Analysis of Sodium Nitrite and Nitrate in Sausage by Ion Chromatography

“…Para a obtenção de embutidos cárneos são utilizados alguns conservantes químicos, a exemplo do nitrito e nitrato que atuam como agentes de cura em produtos cárneos, 2 com objetivo de acentuar a coloração rósea e atribuir sabor típico dos produtos curados. 3 Além disso, inibem ou retardam o crescimento microbiano, [4][5][6] prolongando a vida de prateleira desses alimentos. Também apresentam excelentes propriedades antioxidantes, evitando a rancidez dos produtos cárneos.…”

Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis

“…These antioxidants avoid the oxidation of nitrite to nitrate, contributing to the reduction of nitrosamines formation (Alahakoon et al, 2015). Additionally, several replacement strategies have been studied, both to control C. botulinum and to obtain the typical cured color (Cui et al, 2010;De Maere et al 2016;Ghabraie et al, 2016;Hospital et al, 2016;Keto-Timonen et al, 2012). Some strategies to reduce the use of food additives nitrite and nitrate were to replace it with nitrate-rich plant extracts.…”