Date of Award:
5-1982
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Daren P. Cornforth
Committee
Daren P. Cornforth
Committee
Arthur W. Mahoney
Committee
Darrell T. Bartholomew
Committee
Donald V. Sisson
Abstract
Four levels of NaNO2 (0 ppm, 50 ppm, 100 ppm, and 156 ppm) were tested for antibotulinal activity in ground pork inoculated with spores of Clostridium botulinum either at the time of formulation or after cooking. Samples formulated with less than 156 ppm sodium nitrite received additional nitrite to adjust the residual nitrite equal to that found after cooking in samples formulated with 156 ppm nitrite. All samples were subjected to abusive storage at 27 C. Inoculating the spores at the time of formulation resulted in a faster rate of swelling. Heating C. botulinum spores for 30 min. at 77 C before addition to cooked meat also resulted in rapid germination. Total botulinal counts were significantly higher (p=0.05) in these samples, compared with similarly treated samples formulated with unheated spores.
Samples formulated with 50 ppm initial sodium nitrite and with 78 ppm additional NaNO2 after cooking were the most inhibitory. Initial nitrite concentration was shown to be important for inhibition of C. botulinum growth, probably because of the inhibitory carryover effects of protein-bound nitrite formed during cooking, as well as influencing the concentration of residual nitrite.
Checksum
d06bc84253780ea1024d5d9296459fef
Recommended Citation
Mettanant, Orchid, "The Relative Roles of Initial and Residual Sodium Nitrite on Germination of Clostridium botulinum Spores in Meat" (1982). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5255.
https://digitalcommons.usu.edu/etd/5255
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