| 摘要 |
The growth of Clostridium botulinum and the production of enterotoxin in meat, poultry and fish products, such as smoked bacon, is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid, and salts thereof. Such additives may be present in combination with minor amounts, i.e., 40 ppm of sodium nitrite. |
