Effect of Sodium Nitrite and Sodium Nitrate on Botulinal Toxin Production and Nitrosamine Formation in Wieners

Wieners were formulated and processed approximating commercial conditions as closely as possible. Twenty-four batches of product were made with the addition of six levels of sodium nitrite (0, 50, 100, 150, 200, and 300 μg/g), four levels of sodium nitrate (0, 50, 150, and 450 μg/g), and two levels...

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Detalles Bibliográficos
Publicado en:Appl Microbiol
Main Authors: Hustad, Gerald O., Cerveny, John G., Trenk, Hugh, Deibel, Robert H., Kautter, Donald A., Fazio, Thomas, Johnston, Ralph W., Kolari, Olaf E.
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology (ASM) 1973
Assuntos:
Food Microbiology and Toxicology
Acceso en liña:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379710/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4580194/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.1.22-26.1973
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