Iron and the antibotulinal efficacy of nitrite.

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

Iron and the antibotulinal efficacy of nitrite.

1979

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

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.

Keywords:

Nitrite
Ethylenediaminetetraacetic acid
Sodium nitrite
Biochemistry
Food microbiology
Food science
Food additive
Chemistry
ascorbic acid
food handling

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