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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Bibliografske podrobnosti

izdano v:	Appl Microbiol
Principais autores:	Christiansen, L. N., Johnston, R. W., Kautter, D. A., Howard, J. W., Aunan, W. J.
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1973
Teme:	Food Microbiology and Toxicology
Online dostop:	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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