Effect of Sodium Nitrite on Toxin Production by Clostridium botulinum in bacon

Pork bellies were formulated to 0, 30, 60, 120, 170, or 340 μg of nitrite per g of meat and inoculated with Clostridium botulinum via pickle or after processing and slicing. Processed bacon was stored at 7 or 27 C and assayed for nitrite, nitrate, and botulinal toxin at different intervals. Nitrite...

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Bibliografiske detaljer

Udgivet i:	Appl Microbiol
Principais autores:	Christiansen, L. N., Tompkin, R. B., Shaparis, A. B., Kueper, T. V., Johnston, R. W., Kautter, D. A., Kolari, O. J.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1974
Fag:	Food Microbiology and Toxicology
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380125/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4596753/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.4.733-737.1974
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