Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat

Comminuted ham was formulated with different levels of sodium nitrite and nitrate, inoculated with Clostridium botulinum, and pasteurized to an internal temperature of 68.5 C. When added to the meat, nitrite concentrations decreased, and cooking had little effect on them. Nitrite concentrations decr...

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Vydáno v:	Appl Microbiol
Hlavní autoři:	Christiansen, L. N., Johnston, R. W., Kautter, D. A., Howard, J. W., Aunan, W. J.
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1973
Témata:	Food Microbiology and Toxicology
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380811/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4572891/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.25.3.357-362.1973
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