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首页> 外文期刊>Applied Microbiology >Effect of Sodium Nitrite and Sodium Nitrate on Botulinal Toxin Production and Nitrosamine Formation in Wieners
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Effect of Sodium Nitrite and Sodium Nitrate on Botulinal Toxin Production and Nitrosamine Formation in Wieners

机译：亚硝酸钠和硝酸钠对维也纳人肉毒素生产和亚硝胺形成的影响

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Wieners were formulated and processed approximating commercial conditions as closely as possible. Twenty-four batches of product were made with the addition of six levels of sodium nitrite (0, 50, 100, 150, 200, and 300 μg/g), four levels of sodium nitrate (0, 50, 150, and 450 μg/g), and two levels of Clostridium botulinum (0 and 620 spores/g). After formulation, processing, and vacuum packaging, portions of each batch were incubated at 27 C or held for 21 days at 7 C followed by incubation at 27 C for 56 days. The latter storage condition approximated distribution of product through commercial channels and potential temperature abuse at the consumer level. Samples were analyzed for botulinal toxin, nitrite, and nitrate levels after 3, 7, 14, 21, 28, and 56 days of incubation. When nitrite was not added, toxic samples were detected after 14 days of incubation at 27 C. At the lowest level of nitrite added (50 μg/g), no toxic samples were observed until 56 days of incubation. Higher levels of nitrite completely inhibited toxin production throughout the incubation period. Nine uninoculated samples, representing various levels and combinations of nitrite and nitrate, were evaluated organoleptically. The flavor quality of wieners made with nitrite was judged significantly higher (P = 0.05) than of wieners made without nitrite. The nine samples were negative for 14 volatile nitrosamines at a sensitivity level of 10 ng/g. The results indicated that nitrite effectively inhibited botulinal toxin formation at commercially employed levels in wieners and that detectable quantities of nitrosamines were not produced during preparation and processing of the product for consumption.
机译：尽可能按照商业条件配制和加工维纳。通过添加六种亚硝酸钠（0、50、100、150、200和300μg/ g），四种硝酸钠（0、50、150和450μg）制得二十四批次产品/ g）和两个水平的肉毒梭菌（0和620孢子/ g）。在配制，加工和真空包装后，将每批的部分在27℃下孵育或在7℃下保持21天，然后在27℃下孵育56天。后者的存储条件近似于通过商业渠道进行的产品分配以及在消费者层面上的潜在温度滥用。孵育3、7、14、21、28和56天后，分析样品中的肉毒毒素，亚硝酸盐和硝酸盐水平。如果未添加亚硝酸盐，则在27 C孵育14天后检测到有毒样品。在添加最低水平的亚硝酸盐（50μg/ g）之前，在孵育56天之前未观察到有毒样品。在整个孵育过程中，较高水平的亚硝酸盐完全抑制了毒素的产生。感官评估了九种未接种样品，分别代表亚硝酸盐和硝酸盐的各种含量和组合。与不含亚硝酸盐的维纳斯相比，用亚硝酸盐制成的维纳斯的风味质量被认为要高得多（P = 0.05）。 9个样品中的14种挥发性亚硝胺均为阴性，灵敏度为10 ng / g。结果表明，亚硝酸盐有效地抑制了维纳啤酒中商业使用水平的肉毒毒素的形成，并且在制备和加工供消费的产品过程中未产生可检测量的亚硝胺。

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