Evaluation of iron binding compounds as inhibitors of gas and toxin production by Clostridium botulinum in ground pork
1983
Vahabzadeh, F. | Collinge, S.K. | Cornforth, D.P. | Mahoney, A.W. | Post, F.J.
The antibotulinal potential of 2 heme iron (Fe) binding gases, nitric oxide (NO) and carbon monoxide (CO), was assessed in the presence and absence of free Fe chelating agents (sodium-EDTA, and sodium phytate and oxalate). The influence of the addition of other Fe compounds (myoglobin and nitrosomyoglobin) to cured meat on botulinal growth inhibition also was studied. CO was not antibotulinal, relative to meat containing nitrite or nitrite plus supplemental Fe compounds. NO-treated meats swelled more slowly, but these meats also were found to contain nitrite. The results indicate that neither NO nor CO are appropriate substitutes for nitrite in meat curing. Adding ferric chloride or myoglobin decreased the antibotulinal activity of nitrite; however, meat containing nitrite plus EDTA or denatured nitrosomyoglobin swelled more slowly. The addition of Fe compounds may decrease residual meat nitrite, permitting botulinal growth rather than directly stimulating botulinal growth. (wz)
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