Iron and the antibotulinal efficacy of nitrite.
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.
D000818:Animals; D001205:Ascorbic Acid / Q000494:pharmacology; D003014:Clostridium botulinum / Q000187:drug effects* / Q000254:growth & development; D004305:Dose-Response Relationship, Drug; D004492:Edetic Acid / Q000494:pharmacology; D005503:Food Additives / Q000494:pharmacology*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling; D005516:Food Microbiology; D007501:Iron / Q000494:pharmacology*; D008460:Meat; D009573:Nitrites / Q000494:pharmacology*; D012977:Sodium Nitrite / Q000494:pharmacology*; D013552:Swine
D005503:Food Additives; D009573:Nitrites; D004492:Edetic Acid; D007501:Iron; D012977:Sodium Nitrite; D001205:Ascorbic Acid