Prediction of toxin production by Clostridium botulinum in pasteurized pork slurry

Autor:	T.A. Roberts, A. Robinson, Angela M. Gibson
Rok vydání:	2007
Předmět:	Toxin Polyphosphate Sodium chemistry.chemical_element Pasteurization medicine.disease_cause Industrial and Manufacturing Engineering law.invention chemistry.chemical_compound chemistry law Sodium nitrate medicine Slurry Clostridium botulinum Food science Sodium nitrite Food Science
Zdroj:	International Journal of Food Science & Technology. 16:337-355
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1981.tb01827.x
Popis:	Summary A model pork slurry system was used to study factors controlling the growth of Clostridium botulinum types A & B (Roberts, Gibson & Robinson, 1981a,b). The following factors were studied in combination: sodium chloride (2.5, 3.5, 4.5% w/v on water); sodium nitrite (100, 200, 300 μg/g); sodium nitrate (0, 500 μg/g); sodium isoascorbate (0, 1000 μg/g); polyphosphate (Curaphos 700, 0, 0.3% w/v); heat treatment (none, 8°C/7 min, 80°C/7 min + 70°C/1 hr); at two pH levels and stored at: 15, 17.5, 20 or 35°C. Analyses of results yielded a statistical model providing two formulae (for ‘low’ and ‘high’ pH slurries) which estimate the probability of toxin production in the pork slurry system within the limits defined above.
Databáze:	OpenAIRE
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