ISOASCORBATE LEVEL AND BOTULINAL INHIBITION IN PERISHABLE CANNED CURED MEAT

Isoascorbate can either enhance or decrease botulinal inhibition in inoculated perishable canned cured meat abused at 27°C. It enhances inhibition when the product is abused at the time of manufacture. It decreases inhibition if it is used in excessive levels or when the product is refrigerated before abuse. The first effect is due to the sequestering property of isoascorbate. The second is because isoascorbate hastens the depletion rate of residual nitrite. The relative levels of residual nitrite and viable botulinal cells at time of abuse determine the degree of botulinal inhibition. Excessive levels of isoascorbate over those normally used (e.g., 200 fig/g) should be avoided in this class of product.