We express our appreciation to Ms. J. Guggisberg and Ms. L. Meske of the Food Research Institute, Univ. of Wisconsin-Madison, for technical assistance, and to the Wisconsin Turkey Federation for donated meat materials.
Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 51, Issue 5, pages 1136–1138, September 1986
How to Cite
BARBUT, S., TANAKA, N., CASSENS, R. G. and MAURER, A. J. (1986), Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters. Journal of Food Science, 51: 1136–1138. doi: 10.1111/j.1365-2621.1986.tb13066.x
Research supported by the College of Agricultural & Life Sciences and the Food Research Institute, Univ. of Wisconsin, Madison, WI 53706.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/10/85: revised 3/3/86: accented 3/12/86.
Mechanically deboned turkey meat emulsions were made with 1.0, 1.5, 2.0, 2.5, or 3.0% salt (NaCl), or with combinations of 1.5% or 2.0% salt with 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP). Sodium nitrite levels were constant at 150 ppm. Emulsions were inoculated with a mixture of 10 strains of C. botulinum (103/g) and incubated at 27°C. Increasing NaCl content from 1.0% to 3.0% delayed toxin production by 3 days on the average. Toxin production was detected earlier when TPP was added, HMP had no effect, and SAPP delayed toxin production.