Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in Bacon

Abstract

In an effort to reduce the initial levels of nitrite used to cure bacon and still supply the botulinal inhibition expected in cured meats, bacon was produced at nitrite levels of 0 and 40 ppm NaNO₂ with and without 0.13 and 0.26% potassium sorbate. This bacon was inoculated with 1100 spores per g of a mixture of five Type A and five Type B strains of Clostridium botulinum. The time for occurrence of the first swollen package and number of toxic swells were recorded over 110 days of incubation at 27 C. The above variables were compared to bacon containing 80 and 120 ppm NaNO₂ as well as a commercial sample. Presence of potassium sorbate in the cure significantly reduced the number of toxic swollen packages occurring during incubation and lengthened the time before a toxic swollen package was observed. The presence or absence of 40 ppm NaNO₂ appeared to have no significant effect on the sorbate inhibition of C. botulinum in bacon in this study. Microbial growth of uninoculated samples was also retarded by addition of potassium sorbate to the brine. Flavor panel evaluations indicated that potassium sorbate decreased preference slightly using experienced judges. Also, reduced occurrence of nitrosopyrrolidine with reduced nitrite was observed.