Topics:
Animal Refresher, Meat Science
Bacteria Inhibited by Nitrate/Nitrite in Cured Meat
Nitrate/Nitrite in cured meat inhibits the growth of which bacteria?
- Clostridium botulinum — Correct Answer
- Bacillus anthracis
- Clostridium tetani
- Both Clostridium botulinum & Bacillus anthracis
Explanation:
Correct Answer: Clostridium botulinum
Nitrate/Nitrite specifically inhibits the growth of Clostridium botulinum, the anaerobic bacterium responsible for botulism — a potentially fatal form of food poisoning.
Why C. botulinum in Cured Meat?
- C. botulinum is a strict anaerobe — it thrives in the anaerobic environment inside cured, canned, and vacuum-packed meat.
- It produces botulinum toxin — the most potent biological toxin known.
- Nitrite at 200 ppm effectively prevents botulinal toxin production.
12-D Concept
- The 12-D concept (12 decimal reductions of C. botulinum spores) is the basis of canning industry sterilization protocols — ensuring commercial sterility.
Other Antibacterial Actions of Nitrite
- Nitrite has broad-spectrum antimicrobial activity but is specifically required and regulated for C. botulinum control in cured meats.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
