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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Главные авторы: Christiansen, L. N., Tompkin, R. B., Shaparis, A. B., Kueper, T. V., Johnston, R. W., Kautter, D. A., Kolari, O. J.
Формат: Artigo
Язык:Inglês
Опубликовано: 1974
Предметы:
Food Microbiology and Toxicology
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC380125/
https://ncbi.nlm.nih.gov/pubmed/4596753
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