Sodium propionate to control Clostridium botulinum Toxigenesis in a shelf-stable beef product prepared by using combined processes including irradiation

Journal of Food Protection

Volumn 60, Issue 7, 1997, Pages 771-776

  Suárez Rebollo, M Paula ^a   Rodríguez, H Ricardo ^a   Masana, Marcelo O ^a   Lasta, Jorge A ^a  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Beef; Clostridium botulinum; Combined processes; Irradiation; Product safety; Sodium propionate

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

EID: 8544242765     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028x-60.7.771     Document Type: Article

References (34)

1. Anonymous. 1987. FAO/IAEA Consultant's meeting to evaluate the potential role of irradiation in combination processes for food, 17-21 August 1987. Joint FAO/IAEA Division, International Atomic Energy Agency, Food and Agriculture Organization of the United Nations, IAEA Headquarters, Vienna.
2. Anonymous. 1993. ASTM, E 140/91. Practice for use of adichromate dosimeiry system. In Annual book of ASTM standards, vol. 12.02. ASTM, Philadelphia.
3. Baker, D. A., and C. Genigeorgis. 1992. Predictive modeling, ch. 14. In. A. H. W. Hauschild and K. L. Dodds (ed.), Clostridium botulinum: ecology and control in foods. Marcel Dekker, New York.
4. Beuchat, L. R., and D. A. Golden. 1989. Antimicrobials occurring naturally in foods, Food Technol. 43:134-142.
5. Burgos, H., and J. A. Lasta. 1988. Inhibición de la toxinogenesis de Clostridium botulinum tipo A por combinación de tratamientos fisico químicos. Actas VI Congreso Argentine de Ciencias Veterinarias. Buenos Aires, Argentina.
6. Dorda, E. M., and S. S. Muñoz. 1984. Dosímetros de nitrato-nitrito de potasio para altas dosis. p. 193. Proceedings of a Symposium. International Atomic Energy Agency, IAEA-SM 272/1, Vienna.
7. Farkas, J., and É. Andrássy. 1981. Combined effect of reduced water activity, heat and irradiation on microbial stability of canned gooseliver. In Proceedings of a symposium, Combination processes in food irradiation. International Atomic Energy Agency, Vienna.
8. Food and Drug Administration. 1978. Clostridium botulinum, ch. 14. In Bacteriological Analytical Manual. Association of Official Analytical Chemists, Arlington, VA.
9. Genigeorgis, C. A., J. Meng, and D. Baker. 1991. Behavior of nonproteolytic Clostridium botulinum Type B and E spores in cooked turkey and modeling lag phase and probability of toxigenesis. J. Food Sci. 56:373-379.
10. Hauschild, A. H. W. 1982. Assessment of botulism hazards from cured meats. Food Technol. 36:95-104.
11. Hauschild, A. H. W., and B. Simonsen. 1985. Safety of shelf-stable canned cured meats. J. Food Prot. 48:997-1009.
12. Herrero, A. A., R. F. Gómez, B. Snedecor, C. J. Tolman, and M. F. Roberts. 1985. Growth inhibition of Clostridium thermocellum by carboxylic acids: a mechanism based on uncoupling by weak acids. Appl. Microbiol. Biotechnol. 22:53-62.
13. Houtsma, P. C., A. Heuvelink, J. Dufrenne, and S. Notermans. 1994. Effect of sodium lactate on toxin production, spore germination and heat resistance of proteolytic Clostridium botulinum strains. J. Food Prot. 57:327-330.
14. Kautter, D. A., H. M. Solomon, D. E. Lake, D. T. Bernard, and D. C. Mills. 1992. Clostridium botulinum and its toxins, ch. 36. In C. Vanderzant and D. F. Splittstoesser (ed.), Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington, D.C.
15. Lasta, J. A., P. T. Garcia, M. M. Gallinger, R. Mallo, H. R. Rodríguez, N. Pensel, and C. Artuso. 1987. Desarrollo de un producto cárnico a temperatura ambiente. Actas I Congreso Latinoamericano Microbiología de Alimentes Abs. B1. Buenos Aires, Argentina.
16. rd FAO/IAEA Res. Coord. Meeting, Pretoria, South Africa.
17. Luke, F. K., and T. A. Roberts. 1992. Control in meat and meat products, ch. 7. In A. H. W. Hauschild and K. L. Dodds (ed.), Clostridium botulinum: Ecology and control in foods. Marcel Dekker, New York.
18. Mass, M. R., K. A. Glass, and M. P. Doyle. 1989. Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products. Appl. Environ. Microbiol. 55:2226-2229.
19. Miller, A. J., J. E. Call, and R. Whiting. 1993. Comparison of organic acid salts for Clostridium botulinum control in an uncured turkey product. J. Food Prot. 56:958-962.
20. Peeler, J. T., G. A. Houghtby, and A. P. Rainosek. 1992. The most probable number technique, ch. 6. In C. Vanderzant and D. F. Splittstoesser (ed.), Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington, D.C.
21. Roberts, T. A., A. M. Gibson, and A. Robinson. 1981. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats. Food TechnoI. 16:267-281.
22. Roberts, T. A., A. M. Gibson, and A. Robinson. 1981. Prediction of toxin production by Clostridium botulinum in pasteurized pork slurry. Food TechnoI. 16:337-355.
23. Roberts, T. A. 1989. Combination of antimicrobials and processing methods. Food TechnoI. 43:156-163.
24. Rodriguez, H. R., J. A. Lasta, C. A. Margaría, M. M. Gallinger, and C. Artuso. 1992. Combined process to inhibit Clostridium botulinum toxin production in a beef product stored at room temperature, p. 739-742. Proceedings of the 38th International Congress on Meat Science and Technology, vol. 4. Clermont-Ferrand, France.
25. Rowley, D. B., R. Firstenberg-Eden, E. M. Powers, G. E. Shattuck, A. E. Wasserman, and E. Wierbicki. 1983. Effect of irradiation on the inhibition of Clostridium botulinum toxin production and the microbial flora in bacon. J. Food Sci. 48:1016-1021, 1030.
26. SAS. 1985. SAS user's guide. Statistics version, 5th ed. SAS Institute Inc., Cary, NC, USA.
27. Smith, G. 1995. Marketing irradiated meat. Meat Process. 34:4.
28. Stumbo, C. R. 1965. Basic considerations, ch. 9. In M. L. Anson, E. M. Mrak, C. O. Chichester, and G. F. Stewart (ed.), Thermobacteriology in food processing. Academic Press, New York.
29. Szczawinski, J., M. Szczawinska, and M. Szulc. 1989. Effect of irradiation on antibotulinal efficacy of nitrite. J. Food Sci. 54:1313-1317.
30. Thayer, D. W., R. V. Lachica, C. N. Huhtanen, and E. Wierbicki. 1986. Use of irradiation to ensure the microbiological safety of processed meats. Food Technol. 40:159-162.
31. Wagner, M. K., and L. J. Moberg. 1989. Present and future use of traditional antimicrobials. Food Technol. 43:143-147.
32. Whiting, R. C., and R. L. Buchanan. 1994. Microbial modeling. Food Technol. 48:113-120.
33. World Health Organization. 1988. Food Irradiation. A technique for preserving and improving the safety of food. World Health Organization, Geneva.
34. Wierbicki, E. 1981. Technological feasibility of preserving meat, poultry and fish products by using a combination of conventional additives, mild heat treatment and irradiation. In Combination processes in food irradiation, Proceedings of a Symposium. International Atomic Energy Agency, Vienna.