Evaluation of the Antibotulinal Effectiveness of Nisin in Bacon
- 1 November 1985
- journal article
- research article
- Published by Elsevier BV in Journal of Food Protection
- Vol. 48 (11), 949-952
- https://doi.org/10.4315/0362-028x-48.11.949
Abstract
Nisin in combination with nitrite is an effective antibotulinal treatment for bacon. However, rather high levels of nisin (100 to 150 ppm) are required in combination with 120 ppm nitrite to provide a brief, 1-wk extension of shelf life for inoculated bacon incubated at 27°C. This limited antibotulinal effectiveness of nisin in bacon would have little practical value. The limited antibotulinal effectiveness of nisin in bacon was attributed to its insolubility in pickle solutions and its likely slow and incomplete diffusion from the pickle solutions into pork belly tissue.This publication has 6 references indexed in Scilit:
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- Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abusedApplied and Environmental Microbiology, 1978