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Literature DB >> 107856

Iron and the antibotulinal efficacy of nitrite.

R B Tompkin, L N Christiansen, A B Shaparis.

Abstract

Combination of nitrite, isoascorbate, and ethylenediaminetetraacetic acid were compared for their antibotulinal efficacy in perishable canned cured meat. A dose response relationship of available iron to the antibotulinal efficacy of nitrite was demonstrated.

Entities: Chemical

Mesh：

Substances：

Year: 1979 PMID： 107856 PMCID： PMC243214 DOI： 10.1128/aem.37.2.351-353.1979

Source DB: PubMed Journal: Appl Environ Microbiol ISSN： 0099-2240 Impact factor: 4.792

4 in total

1. Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.

Authors: R B Tompkin; L N Christiansen; A B Shaparis
Journal: Appl Environ Microbiol Date: 1978-05 Impact factor: 4.792

2. Causes of variation in botulinal inhibition in perishable canned cured meat.

Authors: R B Tompkin; L N Christiansen; A B Shaparis
Journal: Appl Environ Microbiol Date: 1978-05 Impact factor: 4.792

3. Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.

Authors: R B Tompkin; L N Christiansen; A B Shaparis
Journal: Appl Environ Microbiol Date: 1978-01 Impact factor: 4.792

4. Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.

Authors: L N Christiansen; R W Johnston; D A Kautter; J W Howard; W J Aunan
Journal: Appl Microbiol Date: 1973-03

4 in total

3 in total

Iron and the antibotulinal efficacy of nitrite.

1. Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.

2. Causes of variation in botulinal inhibition in perishable canned cured meat.

3. Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.

4. Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat.

1. Nisin: a possible alternative or adjunct to nitrite in the preservation of meats.

2. Lactoferrin and transferrin fragments react with nitrite to form an inhibitor of Bacillus cereus spore outgrowth.

3. Antibotulinal efficacy of sulfur dioxide in meat.