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Effect of initial O2 and CO2 and low-dose irradiation on toxin production by Clostridium botulinum in MAP fresh pork


, : Effect of initial O2 and CO2 and low-dose irradiation on toxin production by Clostridium botulinum in MAP fresh pork. Journal of food protection 54(12): 939-944

The effects of irradiation, initial O2, initial CO2 and the presence of an O2 and CO2 absorbent on toxin production by Clostridium botulinum in inoculated pork stored at 15 degrees C were studied using a factorial experiment. Toxin production occurred faster in samples initially packaged with 20% O2, compared to samples packaged with 100% N2. The presence of CO2 in the package headspace was not a significant factor affecting time until toxin detection. Irradiation was significant in delaying the time until toxin detection in samples initially packaged with 20% O2 but not in other treatments. Sensory rejection, based primarily on discoloration, occurred within 7 to 14 d, irrespective of treatment. All samples were spoiled before they became toxic.

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