Outgrowth and toxinogenesis of Clostridium botulinum Group II (non-proteolytic) type B were studied in cooked ham prepared with different NaNO₂ (ranging from 0 to 80 mg/kg) and sodium chloride (NaCl, ranging from 12 to 19 g/kg) incorporation rates. Cured ground pork batters were inoculated with a cocktail of 3 strains of C. botulinum Group II type B at 3.5 log₁₀ CFU/g, portioned and samples of 50 g were vacuum packed then cooked and cooled based on thermal processing employed by the meat processing industry. These cooked ham model samples were stored under reasonably foreseeable conditions of use and storage i.e. for 14 days at 4 °C, followed by a cold chain break for 1 h at 20 °C then up to 33 days at 8 °C. Storage times and temperatures were used to mimic those commonly encountered along the supply chain. Enumeration of C. botulinum and detection of the botulinum neurotoxin type B (BoNT/B) were performed in triplicate at different storage times. Under these experimental conditions, incorporation rates of NaNO₂ ≥ 30 mg/kg prevented the outgrowth and toxinogenesis of C. botulinum Group II type B in the cooked ham model, regardless of the NaCl concentrations tested. In contrast, total removal of nitrite allowed outgrowth and toxin production during storage of the processed meat product. Results showed that the maximum ingoing amount of nitrite (i.e. 150 mg/kg) that may be added according to the EU legislation (Regulation (EC) No 1333/2008) can be reduced in cooked ham while still ensuring control of C. botulinum Group II type B. According to the multiple factors that could affect C. botulinum behavior in processing meat products, outgrowth and toxin production of C. botulinum should be evaluated on a case by case basis, depending on the recipe, manufacturing process, food matrix and storage conditions.

在用不同的NaNO ₂（范围从0到80 mg / kg）和氯化钠（NaCl范围从12到19 g / kg）制备的煮熟的火腿中研究了II型B型肉毒梭菌（非蛋白水解）B的生长和毒素生成纳入率。在3.5 log _{10的条件下}，将腌制的猪肉糊糊用3株B型肉毒梭菌B型混合物的混合物接种将CFU / g，分装的样品和50 g的样品真空包装，然后根据肉类加工行业采用的热处理工艺进行烹饪和冷却。这些熟火腿模型样品在合理可预见的使用和存储条件下存储，即在4°C下保存14天，然后在20°C下冷链断裂1 h，然后在8°C下长达33天。使用存储时间和温度来模拟供应链中通常遇到的时间和温度。在不同的存储时间一式三份地进行肉毒梭菌计数和B型肉毒神经毒素的检测。在这些实验条件，纳米的掺入率₂  ≥30mg / kg的防止的增生和toxinogenesis肉毒梭菌不论测试的NaCl浓度如何，熟火腿模型中的II组B型。相反，在加工的肉制品的存储过程中，亚硝酸盐的完全去除会导致生长和毒素产生。结果表明，进入的最大可能根据EU法规（（欧盟）否1333/2008）被添加亚硝酸盐（即150毫克/千克）的量可在熟火腿被减少，同时仍然保证了控制肉毒梭菌组II型B。根据可能影响肉制品加工过程中肉毒梭菌行为的多种因素，应根据配方，制造工艺，食物基质和配方的不同，逐案评估肉毒梭菌的生长和毒素产生。储存条件。