Literature DB >> 211934

System for evaluating clostridial inhibition in cured meat products.

M C Robach, F J Ivey, C S Hickey.   

Abstract

A method for evaluating inhibition of Clostridium botulinum, C. sporogenes, and C. perfringens in cured meat products was developed. This system can easily be used in the microbiology laboratory using aluminum ointment tubes as the product container. Swells caused by gas production by the organism are easily observed by using the aluminum tubes. Results obtained confirmed earlier work on the inhibitory effect of sodium nitrite and sorbic acid against the clostridia in cured meat products.

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Year:  1978        PMID： 211934      PMCID： PMC243054          DOI： 10.1128/aem.36.1.210-211.1978

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  5 in total

1.  Production of types A and B spores of Clostridium botulinum by the biphasic method: effect on spore population, radiation resistance, and toxigenicity.

Authors:  A Anellis; D Berkowitz; D Kemper; D B Rowley
Journal:  Appl Microbiol       Date:  1972-04

2.  Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.

Authors:  L N Christiansen; R W Johnston; D A Kautter; J W Howard; W J Aunan
Journal:  Appl Microbiol       Date:  1973-03

3.  Improved medium for sporulation of Clostridium perfringens.

Authors:  C L Duncan; D H Strong
Journal:  Appl Microbiol       Date:  1968-01

4.  Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage.

Authors:  R B Tompkin; L N Christiansen; A B Shaparis; H Bolin
Journal:  Appl Microbiol       Date:  1974-08

5.  Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon.

Authors:  L N Christiansen; R B Tompkin; A B Shaparis; T V Kueper; R W Johnston; D A Kautter; O J Kolari
Journal:  Appl Microbiol       Date:  1974-04
  5 in total
  2 in total

1.  Sodium nitrite and sorbic acid effects on Clostridium botulinum spore germination and total microbial growth in chicken frankfurter emulsions during temperature abuse.

Authors:  J N Sofos; F F Busta; C E Allen
Journal:  Appl Environ Microbiol       Date:  1979-06       Impact factor: 4.792

2.  Effect of processing variables on the outgrowth of Clostridium sporogenes PA 3679 spores in comminuted meat cured with sorbic acid and sodium nitrite.

Authors:  M C Robach
Journal:  Appl Environ Microbiol       Date:  1979-11       Impact factor: 4.792
  2 in total

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