Gamma-Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates |
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| Authors: | SHAI BARBUT ARTHUR J. MAURER DONALD W. THAYER |
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| Affiliation: | Author Barbut is with the Dept. of Animal Science, Univ. of Guelph, Guelph, Ontario Canada N1G 2W1. Author Maurer is with the Dept. of Poultry Science, Univ. of Wisconsin, Madison, WI 53706. Author Thayer is with the ARS, USDA, Eastern Reaional Research Center. Philadelohia. PA 19118;. |
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| Abstract: | The effects of gamma-irradiation doses (0, 0.5, and 1.0 Mrad) on C. botulinum toxin production in turkey frankfurters formulated with three different chloride salts (NaCl, KCl, and MgCl2) at isoionic strength (equal to 2.5% NaCl) and three types of phosphates added to 2.0% NaCl frankfurters were studied. The use of 2.5% NaCl together with 0.5 or 1.0 Mrad was substantially more effective at inhibitinlg botulinal toxin production when frankfurters were incubated at 27°C than the combination of irradiation with KCl or MgC12 (40, 9, and 4 days, respectively, when treated with 1 Mrad). Phosphate addition revealed that 0.4% sodium acid pyrophosphate addition was the most inhibitory for botulinal toxin production followed by hexametaphosphate and tripolyphosphate addition. |
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