title: Causes of variation in botulinal inhibition in perishable canned cured meat.
abstract: Final internal processing temperatures within the range of 63 to 74 degrees C did not alter the degree of botulinal inhibition in inoculated perishable canned comminuted cured pork abused at 27 degrees C. Adding hemoglobin to the formulation reduced residual nitrite after processing and decreased botulinal inhibition. Different meats yielded different rates of botulinal outgrowth when substituted for fresh pork ham. Pork or beef heart meat showed no inhibition of the Clostridium botulinum inoculum even with a 156-microgram/g amount of sodium nitrite added to the product. This effect appears to be one of stimulating outgrowth, since residual nitrite depletion was not measurably altered.
mesh_terms: D000818:Animals; D002417:Cattle; D003014:Clostridium botulinum / Q000187:drug effects / Q000254:growth & development*; D005503:Food Additives / Q000494:pharmacology*; D005516:Food Microbiology; D005519:Food Preservation; D006454:Hemoglobins; D006358:Hot Temperature; D008460:Meat; D009573:Nitrites / Q000494:pharmacology; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development; D013552:Swine
chemical_list: D005503:Food Additives; D006454:Hemoglobins; D009573:Nitrites