Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish
- 1 March 1987
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 50 (3) , 212-217
- https://doi.org/10.4315/0362-028x-50.3.212
Abstract
The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperature-abused (27°C) smoked whitefish. Incorporation of nitrite (220 mg/kg) during brining to the smoked salted (4.4%, wp) whitefish inhibited toxin production for 56 d at 27°C. An average salt concentration of 6.2% (wp), with or without nitrite, totally inhibited toxin production for the duration of the study (83 d). The effect of pH and water activity in temperature-abused smoked whitefish as a means of controlling toxin production by C. botulinum type E spores was evaluated.This publication has 2 references indexed in Scilit:
- In VitroImmunomodulatory Effects of Ten Commonly Used Herbs on Murine LymphocytesThe Journal of Alternative and Complementary Medicine, 2002
- Inhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored FishJournal of Food Protection, 1982