THE EFFECT OF THE USE OF NITRATE AND NITRATE ON THE INIBITION OF Clostridium perfringens TYPE A ON THE BOVINE CURED SAUSAGE

Abstract

The objective of this study was to verify the efficiency of nitrate and nitrite, during these levels reductions on the shelf life of the bovine cured sausage, inhibiting the development of the microorganism responsable for food poisoning, Clostridium perfringens type A. The sausages were elaborated from a basic mixture, which was divided in two samples (control group and treatment group) and inoculated with the culture of C. perfringens (6 x 103 CFU) . On the group which was aplicated the treatment, the cure salt formulated on the laboratory was added. By microbiological analysis the bacteria was quantified and the residual levels of nitrate and nitrite were determined. The results showed that on the period of shelf life (44 days), C. perfringens didnt growth on the treated samples even in reduced levels, while in the control group the microorganisms have growing up, but within the limits of Brazilian law (3x103 CFU). The amount of sodium nitrate and sodium nitrite added (200 ppm) shows that a period of reduction of four days before processing were necessarily to get to the limits based on the law (150 ppm). The results showed the nitrate and nitrite were efficient on the inibition of the growth and germination of C. perfringens type A.