PMID: 107856Feb 1, 1979

Iron and the antibotulinal efficacy of nitrite

Applied and Environmental Microbiology
R B TompkinA B Shaparis

Abstract

Combination of nitrite, isoascorbate, and ethylenediaminetetraacetic acid were compared for their antibotulinal efficacy in perishable canned cured meat. A dose response relationship of available iron to the antibotulinal efficacy of nitrite was demonstrated.

Citations

Jan 1, 1982·Critical Reviews in Food Science and Nutrition·M D Pierson, L A Smoot

Related Concepts

Magnorbin
Clostridium botulinum
Dose-Response Relationship, Drug
Edetic Acid, Sodium Salt
Food Additives
Food Contamination
Food Processing
Food Microbiology
Iron
Meat

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