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Gamma-irradiation of Clostridium botulinum inoculated turkey frankfurters formulated with different chloride salts and polyphosphates

Journal Article · · J. Food Sci.; (United States)
OSTI ID:6019418
; ;
The effects of gamma-irradiation doses (0, 0.5, and 1.0 Mrad) on C. botulinum toxin production in turkey frankfurters formulated with three different chloride salts (NaCl, KCl, and MgCl/sub 2/) at isoionic strength (equal to 2.5% NaCl) and three types of phosphates added to 2.0% NaCl frankfurters were studied. The use of 2.5% NaCl together with 0.5 or 1.0 Mrad was substantially more effective at inhibiting botulinal toxin production when frankfurters were incubated at 27/sup 0/C than the combination of irradiation with KCl or MgCl/sub 2/ (40, 9, and 4 days, respectively, when treated with 1 Mrad). Phosphate addition revealed that 0.4% sodium acid pyrophosphate addition was the most inhibitory for botulinal toxin production followed by hexametaphosphate and tripolyphosphate addition.
Research Organization:
Univ. of Guelph, Ontario
OSTI ID:
6019418
Journal Information:
J. Food Sci.; (United States), Journal Name: J. Food Sci.; (United States) Vol. 52:5; ISSN JFDSA
Country of Publication:
United States
Language:
English

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Related Subjects

553004 -- Agriculture & Food Technology-- Food Protection & Preservation-- (1987-)
560130* -- Radiation Effects on Microorganisms
60 APPLIED LIFE SCIENCES
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ADDITIVES
ALKALI METAL COMPOUNDS
ALKALINE EARTH METAL COMPOUNDS
BACTERIA
CHEMISTRY
CHLORIDES
CHLORINE COMPOUNDS
CLOSTRIDIUM
CLOSTRIDIUM BOTULINUM
DIET
ELECTROMAGNETIC RADIATION
FOOD
GAMMA RADIATION
HALIDES
HALOGEN COMPOUNDS
INACTIVATION
IONIZING RADIATIONS
MAGNESIUM CHLORIDES
MAGNESIUM COMPOUNDS
MEAT
MICROORGANISMS
OXYGEN COMPOUNDS
PHOSPHATES
PHOSPHORUS COMPOUNDS
POTASSIUM CHLORIDES
POTASSIUM COMPOUNDS
RADIATIONS
RADURIZATION
SODIUM CHLORIDES
SODIUM COMPOUNDS