EFFECT OF SODIUM-NITRITE AND ORIGANUM OIL ON GROWTH AND TOXIN PRODUCTION OF CLOSTRIDIUM-BOTULINUM IN TYG BROTH AND GROUND PORK

被引：44
作者：
ISMAIEL, AA
PIERSON, MD
机构：
[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061
[2] VIRGINIA POLYTECH INST & STATE UNIV,DEPT BIOCHEM & NUTR,BLACKSBURG,VA 24061
来源：
JOURNAL OF FOOD PROTECTION | 1990年 / 53卷 / 11期
关键词：
D O I：
10.4315/0362-028X-53.11.958
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Inhibition of Clostridium botulinum (strains A, B, and E) growth and toxin production by various concentrations of origanum oil and sodium nitrite was studied for both TYG broth and a model meat system. At concentrations of 100 and 200 ppm, origanum oil was effective in inhibiting C. botulinum growth in TYG broth. In addition, origanum oil acted synergistically with sodium nitrite in inhibiting C. botulinum growth in TYG broth. The inhibitory effect of origanum oil in the meat system was dramatically reduced and had a significant (p≤ 0.05) effect only when used at 400 ppm in combination with 50-100 ppm sodium nitrite. Copyright © International Association of Milk, Food and Environmental Sanitarians.
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页码：958 / 960
页数：3
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