Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.

Comminuted raw turkey, containing 1.4% sodium chloride, 0.3% sodium phosphate, and 0 (control), 2.0, 2.5, 3.0, or 3.5% sodium lactate, was inoculated with a 10-strain mixture of proteolytic type A and B Clostridium botulinum spores. The inoculated turkey was vacuum packaged and cooked by immersion i...

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Bibliographic Details
Main Authors: Maas, M R, Glass, K A, Doyle, M P
Format: Artigo
Language:Inglês
Published: 1989
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Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC203060/
https://ncbi.nlm.nih.gov/pubmed/2679382
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