Effect of sugar and low-dose irradiation on toxin production by Clostridium botulinum in comminuted bacon.
1986
Huhtanen C.N. | Shieh J. | Wierbicki E. | Zaika L. | Jenkins R.K. | Buchanan R.L. | Thayer D.W.
Extract: Comminuted bacon, processed to contain target levels of 40 micrograms NaNO2/g and 0, 0.25 or 0.75 per cent sucrose or 0.75 per cent glucose, was inoculated with a mixture of spores of 20 strains of Clostridium botulinum (400 spores per g) and was canned under vacuum. Portions were irradiated using 137Cs at doses of 0, 0.19, 0.38, 0.75, 1.12 and 1.5 Mrad. Cans were incubated for 1, 2, 4 or 8 wk at 30 degrees C. Some cans of nonirradiated bacon without or with 0.25 per cent sucrose became toxic in 2 wk; with 0.75 per cent sucrose, toxin production was delayed to 8 wk. Bacon irradiated at 0.75 Mrad, made with or without sucrose, became toxic in 2 to 4 wk, whereas most cans of bacon irradiated at 1.5 Mrad remained toxin-free for the 8-wk incubation period. A comparison of bacon made with 0.75 per cent sucrose or glucose showed no difference between the sugars in the rates of toxin production by C. botulinum in irradiated cans of bacon. Irradiation at 0.19 Mrad increased the rate of toxin formation over nonirradiated bacon in sugar-containing (0.75 per cent) bacon, but had no effect in sugar-free bacon. The pH of nonirradiated bacon containing 0.75 per cent glucose or sucrose decreased from pH 6.12 and 6.11, respectively, to pH 5.63 and 5.67 after 8 wk of incubation at 30 degrees C. The titratable acidity showed a concurrent increase. The pH and titratable acidity of bacon irradiated at 0.19 Mrad or higher showed no changes.(author).
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