The risk of transmitting botulism via mortadella and cooked ham was evaluated in this research. In a first phase, samples of mortadella and cooked ham were acquired at random from shops in the region of Campinas - SP. Twenty five samples of each product were acquired and examined in duplicate to determine the pH, water activity (Aw), sodium chloride and sodium nitrite concentrations and water content. The storage times and temperatures at the distributers were also determined in this phase. Only four (16%) samples of mortadella acquired from shops given secure values of Aw to hinder the toxigenesis per si, i.e. below 0,94. In the second phase, mortadella and ham were produced in pilot plant and contamined with 10(4) C. botulinum types A and B spores per samples. These samples were evaluated to determine the possibility of toxin formation by the microorganism when the products were submitted to inadequate storage at a temperature of 30°C. The formation of botulinum toxin was observed after 12 days of storage at 30°C in the artificially contamined ham samples. After 28 days of storage at the same temperature, no toxin was detected in the samples of mortadella.
Clostridium botulinum; toxigenesis; mortadella; ham
