Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in comminuted meat products and products thereof

摘要

The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts thereof in combination with minor amounts of sodium nitrite.