Comparison of Sodium Nitrite and ‘Natural’ Nitrite on the Inhibition of Spore Germination and Outgrowth of Clostridium sporogenes in Low- and High-Fat Frankfurters

In the US, sodium and potassium nitrite are regulated food preservatives that prevent germination of Clostridium spores in cured processed meats. recent years, use vegetable-derived (i.e., vegetable nitrate fermented to nitrite) has been designated as ‘natural nitrite’ accommodate natural meats cannot artificial ingredients, such meat products can be labelled having ‘no added preservatives’. This new status labelling allowance for microbially-modified provides a ‘clean label’ application against stigma chemical ingredients found increased within industry. The objectives this study were examine sporogenes pathogen-surrogate challenge organism (celery) spore cooked products. A three-strain crop C. ATCC 3584, 19404 BAA-2695 was applied during ingredient formulation low high-fat hotdogs divided into three sub-batches (control without nitrite, with celery nitrite). both processes, compared made comparable levels (156 ppm). All treatments performed duplicate trial replication triplicate sample testing each trial. Comparisons analyzed by repeated measures analysis variance determine significant difference (p < 0.05) time course treatments. shelf-life assays, growth inhibited at 5 °C 15 °C, even if absent; however, readily occurred 35 °C. Comparison effects best evaluated permissive condition Celery showed no from when used hotdogs, outgrowth only observed after 2–3 days nitrite. Application bacteriocin preparations effective Listeria monocytogenes, moderately inhibitory towards 3-strain mixture sporogenes, not control manufactured hotdogs. validation hotdog trials described herein demonstrates (celery or sodium) may 24–48 h under conditions help keep safe.