Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham
Sarah Lebrun, Tom Van Nieuwenhuysen, Sébastien Crèvecoeur, Raphael Vanleyssem, Jacqueline Thimister, Sarah Denayer, Sabine Jeuge, Georges Daube, Antoine Clinquart, Bastien Frémaux
Topics & Concepts
Clostridium botulinumChemistryFood scienceNitriteSodium pyruvateSodium nitriteSodiumToxinBiochemistryNitrateOrganic chemistryBotulinum Toxin and Related Neurological DisordersMicrobial Metabolism and ApplicationsPain Mechanisms and Treatments