Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Sciences

Committee Chair(s)

Daren P. Cornforth


Daren P. Cornforth


Arthur W. Mahoney


Von T. Mendenhall


Rex S. Spendlove


Nitric oxide (NO) and carbon monoxide (CO) gases, alone or with oxalate, phytate, or ethylenediaminetetraacetate (EDTA) were tested for antibotulinal activity as substitutes for sodium nitrite in ground pork inoculated with spores of Clostridium botulinum, then abused by storage at 277°C. Nitric oxide with 250 ppm oxalate or phytate was most inhibitory, while NO alone was as effective as 156 ppm sodium nitrite for inhibition of gas and botulinal toxin production in the meat system. All swollen samples contained very low levels of residual nitrite, but nitroso heme and soluble iron content did not change compared with unswollen samples of the same treatment while total heme content decreased slightly. Binding iron in the meat system did not appear to be sufficient for botulinal inhibition. Apparently, residual nitrite must be present to react directly with the botulinal cell, inhibiting growth. NO gas would not be a practical subsitute for sodium nitrite in curing, since nitrite itself is formed when meat is blended in the presence of this gas. Neither could CO be used in meat curing, since the pink color of raw, CO-treated meat disappeared after cooking. More importantly, all samples treated with CO swelled rapidly and contained botulinal toxin.



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