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The Inhibition of Clostridium Botulinum Type B and E in Salami Sausage

Hemming av Clostridium botulinum type B og E i salamipølse

Acta Veterinaria Scandinavica volume 16, pages 537–548 (1975)Cite this article

Abstract

Vegetative cells and spores of Clostridium botulinum type B and E were inoculated into salami sausages with and without the preservatives sodium nitrite and sodium benzoate. The growth and toxin production of Clostridium botulinum type B and E were inhibited in this type of salami sausages, even without any addition of preservatives. The use of a starter culture with pH-lowering components has both technological and hygienic advantages.

Sammendrag

Vegetative celler og sporer av Clostridium botulinum type B and E ble inokulert i salamipølse med og uten natriumntritt og natriumbenzoat. Vekst og toksinproduksjon av Clostridium botulinum type B and E ble hemmet i de undersøkte salamipølsene både med og uten tiisetning av konserveringsanidler. Bruk av startkuitur sammen med pH-senkende stoffer viste seg å ha både teknologiske og hygieniske fordeler.

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Authors and Affiliations

  1. Department of Food Hygiene, Veterinary College of Norway, Oslo-Dep., Oslo 1, Postbox 8146, Oslo, Norway

    John Nordal & Roar Gudding

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  1. John Nordal
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  2. Roar Gudding
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Nordal, J., Gudding, R. The Inhibition of Clostridium Botulinum Type B and E in Salami Sausage. Acta Vet Scand 16, 537–548 (1975). https://doi.org/10.1186/BF03546647

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Acta Veterinaria Scandinavica

ISSN: 1751-0147