Method for inhibiting the growth of clostridium botulinum and the formation of enterotoxin in smoked fish products

摘要

The growth of Clostridium botulinum and the production of enterotoxin in smoked fish is inhibited by adding to the fish a compound selected from the group consisting of hypophosphorous acid and sodium, potassium, calcium and manganese salts thereof. Such additive may be present in combination with minor amounts of sodium nitrite.