Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model cured meat system.
Up to 550 ppm (550 micrograms/ml) of nisin in combination with 60 ppm (60 micrograms/ml) of nitrite failed to prevent outgrowth of Clostridium botulinum spores in pork slurries adjusted to pH 5.8. Reducing the pH enhanced nisin activity. Proteolytic and nonproteolytic type B spores were equally resistant to nisin.
D000818:Animals; D002455:Cell Division / Q000187:drug effects; D003014:Clostridium botulinum / Q000187:drug effects* / Q000254:growth & development; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives; D008460:Meat; D009561:Nisin / Q000494:pharmacology*; D013171:Spores, Bacterial / Q000187:drug effects
D005520:Food Preservatives; D009561:Nisin