Volume : IV, Issue : IV, April - 2015

Methods to Control Clostridium botulinum in Meat Products

Roberto Juliatto, Nina Waszczynskyj

Abstract :

In this study, a review about the more effective methods to avoid the growing of Clostridium botulinum spores and

the possible production of toxins in meat products was conducted. Several methods are reported that, when used
together are more effective to avoid the growth of Clostridium botulinum, than when used separately. As control methods were discussed the
use of nitrite, sodium chloride, sodium lactate, pH, water activity, use of nisin and also some natural extracts. The results obtained by several
studies were also compared as well as the existing synergism between nitrite and the other components.

Keywords :

Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Roberto Juliatto, Nina Waszczynskyj Methods to Control Clostridium Botulinum in Meat Products International Journal of Scientific Research, Vol : 4, Issue : 4 April 2015


Number of Downloads : 744


References :