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.
MeSH terms
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Animals
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Ascorbic Acid / pharmacology
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Clostridium botulinum / drug effects*
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Clostridium botulinum / growth & development
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Dose-Response Relationship, Drug
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Edetic Acid / pharmacology
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Food Additives / pharmacology*
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Food Contamination / prevention & control*
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Food Handling
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Food Microbiology*
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Iron / pharmacology*
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Meat*
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Nitrites / pharmacology*
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Sodium Nitrite / pharmacology*
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Swine
Substances
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Food Additives
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Nitrites
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Edetic Acid
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Iron
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Sodium Nitrite
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Ascorbic Acid