Effect of sodium ascorbate and sodium nitrite on toxin formation of Clostridium botulinum in wieners.
Toxin production by Clostridium botulinum was inhibited by sodium nitrite levels above 50 mug/g of wiener. Sodium ascorbate at levels of 105 and 655 mug/g of product did not decrease the effectiveness of the sodium nitrite inhibition, nor did sodium ascorbate potentiate it. The results indicate that the use of sodium ascorbate in vacuum-packaged wieners does not appreciably alter the inhibition of C. botulinum toxin formation by sodium nitrite.
D001205:Ascorbic Acid / Q000494:pharmacology*; D001431:Bacteriological Techniques; D001905:Botulinum Toxins / Q000096:biosynthesis*; D002452:Cell Count; D003014:Clostridium botulinum / Q000302:isolation & purification / Q000378:metabolism*; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat; D009573:Nitrites / Q000494:pharmacology*; D012964:Sodium; D013171:Spores, Bacterial / Q000302:isolation & purification
D009573:Nitrites; D012964:Sodium; D001905:Botulinum Toxins; D001205:Ascorbic Acid