1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
This work was supported by the Food Safety Laboratory, Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, The authors extend their appreciation to C.N. Huhtanen, Eastern Regional Research Center, Agricultural Research Service, USDA for his assistance in the preparation of the bacon.
1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Effect of Irradiation on the Inhibition of Clostridium botulinum Toxin Production and the Microbial Flora in Bacon
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1983.tb09151.x
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How to Cite
ROWLEY, D. B., FIRSTENBERG-EDEN, R., POWERS, E. M., SHATTUCK, G. E., WASSERMAN, A. E. and WIERBICKI, E. (1983), Effect of Irradiation on the Inhibition of Clostridium botulinum Toxin Production and the Microbial Flora in Bacon. Journal of Food Science, 48: 1016–1021. doi: 10.1111/j.1365-2621.1983.tb09151.x
We thank Daniel Berkowitz, Orfa Salinas and Santiago Berrios-Bones, U.S. Army Natick Research & Development Laboratories, Natick, MA for their assistance with the microbiological analyses.
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/16/81; revised 12/13/82; accepted 12/23/82.
- Abstract
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- Cited By
ABSTRACT
The effect of irradiation (0.5, 1.0, 1.5 Mrad) on the microbiological safety and stability of temperature-abused (27°C, 60 days) bacon cured with' 1.5% NaCl, 0.25% sucrose, 0.3% Na5P3O10 0.055% Na-erythorbate, with or without NaNO2 (40 μg/g) was determined. Unioculated bacon (120 μG/g NaNO2/g) had a sour odor within 13 days, and, if inoculated with ca. 2 C. botulinum spores/g, 73% of the samples became toxic within 60 days. Irradiation with 0.5 Mrad prevented spoilage of uninoculated bacon by virtue of reducing the aerobic plate count to <1.0/g; irradiation with 1.0 Mrad sterilized bacon. Pouches of bacon, inoculated with C. botulinum spores (2 spores/g), swelled and became toxic; development of swelling and toxicity was delayed by incorporation of NaNO2 (40 μg/g) or by irradiation with 0.5 Mrad. Irradiation with 1.0 Mrad decreased the number of swollen and toxic pouches. Irradiation with 1.5 Mrad prevented swelling and toxicity of bacon inoculated with 2 spores/g.