Effect of nitrite,storage temperature and time onClostridium botulinum type A toxin formation in liver sausage

Summary The occurrence ofClostridium botulinum-type A toxin in inoculated, commercially processed Finnish liver sausages that were kept under different storage conditions was studied. Two levels of sodium nitrite addition, three different storage times and three temperatures were used. An addition of 100 mg of sodium nitrite per kg of sausage emulsion prevented toxin formation during a 2-week period. In an inoculated sausage without nitrite the toxin was not produced when stored at 15°C, but was formed at 20 and 25°C.