Effect of sodium nitrite, sodium chloride, sodium erythorbate, and sodium tripolyphosphate on nontoxigenic Clostridium botulinum LNT01 and C. sporogenes in growth medium and cooked cured beef – Development and validation of critical control surface
Clostridium botulinum is a serious foodborne pathogen that can complicate the safety of cooked meats. This study was conducted to evaluate the effect of sodium chloride (NaCl, 1–3 %), sodium nitrite (NaNO2, 100–200 ppm), sodium erythorbate (SE, 0–547 ppm), and sodium tripolyphosphate (STPP, 0–0.5 %)...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2025
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/120852/1/120852.pdf http://psasir.upm.edu.my/id/eprint/120852/ https://linkinghub.elsevier.com/retrieve/pii/S0963996925009627 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|