A method to inhibit the production of enterotoxin of Clostridium botulinum in products of meat, poultry and Fish Market

摘要

Procedure for dealing with products of meat, Poultry or fish. The product was treated with preservatives containing Salt, heated to a temperature of 53 160 C and optionally is smoked product.In order to avoid the production of enterrotoxina Clostridium botolinum, is added to the product during the stage of Curing, and preferably with preservatives containing Salt, an amount from about 1000 parts per million to about 3000 parts per thousand Lon a compound selected among hypophosphorous acid, SODIUM HYPOPHOSPHITE,Hipofisfito Potassium HYPOPHOSPHITE, CALCIUM HYPOPHOSPHITE, Magnesium and manganese HYPOPHOSPHITE.