Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.

Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Tompkin, R B, Christiansen, L N, Shaparis, A B
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1978
Assuntos:	Research Article
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242778/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/341810/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.35.1.59-61.1978
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