The production of an antimicrobial effect in pork heated with sodium nitrite under simulated commercial pasteurization conditions

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Abstract
Summary: The production of a thermally induced inhibitor, derived from nitrite, was first demonstrated in a laboratory medium by Perigo, Whiting & Bashford (1967), and was subsequently confirmed by other workers. Using modified techniques, Ashworth & Spencer (1972) demonstrated the production of a thermally induced inhibitor in minced pork, containing sodium nitrite, when given a sterilization heat treatment.This report describes work undertaken with model systems of pork which were pasteurized under conditions similar to those likely to be encountered in the commercial treatment of products such as large pasteurized canned hams. The results show that a thermally‐induced inhibitor, derived from nitrite, was produced in the model systems. The inhibitory effect on spores of Clostridium sporogenes was similar whether these were heated with the meat or inoculated post processing. Under pasteurization conditions an effect could be seen both in terms of the input and the residual nitrite levels. The presence of sodium chloride at a level of 3·5% on the aqueous phase slightly reduced the levels of nitrite necessary to inhibit the spores.