Effect of Sodium Nitrite and Origanum Oil on Growth and Toxin Production of Clostridium botulinum in TYG Broth and Ground Pork.

ABSTRACT

Inhibition of Clostridium botulinum (strains A, B, and E) growth and toxin production by various concentrations of origanum oil and sodium nitrite was studied for both TYG broth and a model meat system. At concentrations of 100 and 200 ppm, origanum oil was effective in inhibiting C. botulinum growth in TYG broth. In addition, origanum oil acted synergistically with sodium nitrite in inhibiting C. botulinum growth in TYG broth. The inhibitory effect of origanum oil in the meat system was dramatically reduced and had a significant (p≤ 0.05) effect only when used at 400 ppm in combination with 50-100 ppm sodium nitrite.