Evaluation of Iron Binding Compounds as Inhibitors of Gas and Toxin Production by C. botulinum in Ground Pork

Authors

F. Vahabzadeh
S. K. Collinge
Daren P. Cornforth, Utah State University
A. W. Mahoney
F. J. Post

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

48

Issue

5

Publication Date

1983

First Page

1445

Last Page

1451

Abstract

Iron binding systems (heme iron binding gases alone or with iron binding salts) were evaluated for antibotulinal activity in ground pork. Compared with meat systems containing nitrite or nitrite plus supplemental iron compounds, carbon monoxide (CO) was not antibotulinal. Nitric oxide (NO) treated meats did swell slower, but nitrite was also found in these systems. Thus, neither CO nor NO would be suitable substitutes for sodium nitrite in meat curing. Addition of ferric chloride or myoglobin decreased the antibotulinal effectiveness of nitrite, but samples containing nitrite plus ethylene-diaminetetraacetate (EDTA) or denatured nitrosylated myoglobin (NOMb) swelled slower. Supplemental iron compounds probably decreased residual nitrite levels in the product, thus permitting botulinal growth, rather than directly stimulating growth by providing iron as an external nutrient.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.

Recommended Citation

Vahabzadeh, F., Collinge, S.K., Cornforth, D.P., Mahoney, A.W. and Post, F. J. 1983. Evaluation of iron binding compounds as inhibitors of gas and toxin production by C. botulinum in ground pork. J. Food Sci. 48:1445.