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.
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Author Name: Roberto Juliatto, Nina Waszczynskyj
URL: View PDF
Keywords: Clostridium botulinum, botulism, anti-botulinum activity, botulism in meat products
ISSN: 2277-8179
EISSN: 2277-8179
EOI/DOI: 10.15373/22778179
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