Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications
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DOI: 10.3390/foods9020206
Abstract: The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum)… read more here.
Keywords: use nitrite; salmonella; clostridium sporogenes; wine garlic ... See more keywords