Nitrite burn in fermented sausage.
A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
D000693:Anaerobiosis; D001431:Bacteriological Techniques; D002245:Carbon Dioxide / Q000096:biosynthesis; D003116:Color; D003470:Culture Media; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D009566:Nitrates / Q000378:metabolism; D009573:Nitrites / Q000378:metabolism; D013045:Species Specificity; D013210:Staphylococcus / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism
D003470:Culture Media; D009566:Nitrates; D009573:Nitrites; D002245:Carbon Dioxide