A METHOD FOR INHIBITING THE PRODUCTION OF ENTEROTOXIN FROM CLOSTRIDIUM BOTULINUM IN CORNED BEEF, CHEESE AND CARBOHYDRATE FOOD PRODUCTS

摘要

The growth of Clostridia and coliform bacteria and the production of Clostridium botulinum enterotoxin in corned beef, poultry products, cheese and carbohydrate food products are inhibited by adding to such products an effective amount of a compound selected from hypophosphorous acid and nontoxic water-soluble salts thereof. Such additives may be present in combination with minor amounts, for example, up to 52 ppm of sodium nitrite.