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, 426646, 426652, A23B 402, A23L 131

Patent

active

043484190

ABSTRACT:
The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts thereof in combination with minor amounts of sodium nitrite.

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O'Brien, "USDA acts on the bacon dilemma: alternatives promise a reprieve," Food Product Development, pp. 33-37, 1978.
Ranieri, "Nitrite update: Search intensifies for bacon curing alternatives," Food Product Development, pp. 28 and 30, Oct. 1979.
Andres, "Starter culture reduces residual nitrite in bacon", Food Processing, pp. 56-58, May 1979.
Data Sheet No. 806A, Industrial Chemicals Division, Hooker Chemical Corp., Niagara Falls, N.Y. 14302.

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