ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary The occurrence ofClostridium botulinum-type A toxin in inoculated, commercially processed Finnish liver sausages that were kept under different storage conditions was studied. Two levels of sodium nitrite addition, three different storage times and three temperatures were used. An addition of 100 mg of sodium nitrite per kg of sausage emulsion prevented toxin formation during a 2-week period. In an inoculated sausage without nitrite the toxin was not produced when stored at 15°C, but was formed at 20 and 25°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00929166
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