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, 426644, 426652, A23B 402, A23L 131, A23L 1315

Patent

active

043461174

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

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O'Brien, "USDA Actson the Bacon Dilemma", Food Product Development, pp. 32-37, 7/78.
Ramien, "Nitrite Update: Search Intensifies for Bacon Curing Alternatives", Food Product Development, pp. 28 and 30, 10/79.
Andres, "Starter Culture Reduces Residual Nitrite in Bacon", Food Processing, pp. 56-58, 5/79.
Data Sheet No. 806A, Industrial Chemical Division, Hooker Chemical Corp., Niagara Falls, N.Y. 14302.

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