title: Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.
abstract: Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of sodium nitrite per g plus isoascorbate was as effective as 156 microgram of sodium nitrite per g alone.
mesh_terms: D001205:Ascorbic Acid / Q000494:pharmacology; D003014:Clostridium botulinum / Q000187:drug effects*; D004357:Drug Synergism; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D009573:Nitrites / Q000494:pharmacology*
chemical_list: D009573:Nitrites; D001205:Ascorbic Acid