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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Microbiol
Päätekijät:	Christiansen, L. N., Johnston, R. W., Kautter, D. A., Howard, J. W., Aunan, W. J.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1973
Aiheet:	Food Microbiology and Toxicology
Linkit:	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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