Effect of irradiation on antibotulinal efficacy of nitrite
1989
Szczawinski, J. | Szczawinska, M. | Szulc, M.
Ground pork meat was cured with the addition of 0, 50, 100, 156, and 200 mg/kg NaNO2, pasteurized and irradiated with 0, 3, 6, 9, 10, 20, 30, 40, and 50 kGy. After irradiation the samples were inoculated with a mixture of Clostridium botulinum type A, B and E spores, incubated at 30 degrees C for 28 days and tested for the presence of botulinal toxin. Doses up to 9 kGy caused a decrease of NaNO2 content with a corresponding decrease in antibotulinal activity. High irradiation doses resulted in a dose-dependent decrease in nitrite content with complete loss of antibotulinal activity.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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