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CLOSTRIDIUM BOTULINUM IN SAUSAGES TO BE BOILED.

[In German. / En allemand.]

Author(s) : LEISTNER L., HECHELMANN H., LUCKE F. K.

Type of article: Article

Summary

FROM THE TESTS REPORTED, IT APPEARS THAT FOR INHIBITING, WITH AN ADDITION OF NITRITE, ANY GROWTH OF CL. BOTULINUM IN FRESH SAUSAGES THESE SHOULD BE MAINTAINED THREE WEEKS MAXIMUM AT TEMPERATURE NOT HIGHER THAN 280 K (7C); THIS TEMPERATURE SHOULD NOT EXCEED 283 K (10C) FOR CANNED SAUSAGES OVER A TIME NOT LONGER THAN 12 MONTHS. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0494
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 72
  • Publication date: 1981/06
  • Document available for consultation in the library of the IIR headquarters only.

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