Effect of sodium nitrite on outgrowth and toxinogenesis of psyhrotrophic Clostridium botulinum Group II type B following an extended cooling of cooked ham

Botulism is a severe disease that still occurs sporadically in Europe and foodborne origin constitutes one of the most common forms. Foodborne botulism poisoning may occur in case of the ingestion of C. botulinum neurotoxins. Meat products could be contaminated after carcass contamination linked to inappropriate slaughtering or handling practices. Sodium nitrite (NaNO2) is commonly used in meat processing for its antimicrobial effect against Clostridium spp. In a previous study, Lebrun and colleagues (2020) demonstrated that incorporation rates of NaNO2 ≥ 30 mg/kg prevented the outgrowth and toxinogenesis of psychrotrophic C. botulinum Group II type B in a cooked ham model subjected to thermal treatment classically used in the meat processing industry. A new experimental trial was performed to examine the impact of an extended cooling time (28.5 h versus 10 h) on this pathogen using the same cooked ham model prepared with different NaNO2 (0, 30 and 60 mg/kg) incorporation rates. This is an important point to consider since prolonged cooling can be encountered during food processing failure, in undesirable hot spots (slowest cooling) within cooling chambers or with larger size products.