Survival and Outgrowth of Clostridium sporogenes Spores during Curing and Storage of Corned Beef with Reduced Levels of Sodium Chloride.

Brines for curing meats contain salt and nitrite levels (up to 21% and 900 ppm, respectively) that inhibit outgrowth of spores. Brines containing lowered levels of salt were examined for their effect on Clostridium sporogenes spore outgrowth in cured corned beef during curing and subsequent storage (20°C). Outgrowth of C. sporogenes spores was monitored in the corned beef and also in Botulism Assay Medium (BAM) under various levels of sodium chloride and nitrite and different pH values. NaCl concentrations of 2.5% or less in cured corned beef had little effect on initial rates of growth, but 3.5% slowed the growth rate. Nitrite levels decreased during curing so that spores in corned beef containing 2.5% salt made with and without nitrite had similar rates of outgrowth during subsequent storage.