Method for inhibiting the growth of Clostridium botulinum and th

Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment

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426315, 426332, 426335, 426532, 426641, 426652, A23B 402, A23L 131

Patent

active

042822602

ABSTRACT:
The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium and manganese salts thereof.

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O'Brien, "USDA Acts on the Bacon Dilemma", Food Product Development, pp. 32-37, 7-1978.
Ranieri, "Nitrite Update: Search Intensifies for Bacon Curing Alternatives", Food Product Development, pp. 28 & 30 30, 10-1979.
Andres,"Starter Culture Reduces Residual Nitrite In Bacon, Food Processing", pp.56-58; 5-1979.
Data Sheet No. 806 A, Industrial Chemicals Division, Hooker Chemical Corp., Niagara Falls, N. Y. 14302.

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