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. 1980 Jun;39(6):1096–1099. doi: 10.1128/aem.39.6.1096-1099.1980

Antibotulinal efficacy of sulfur dioxide in meat.

R B Tompkin, L N Christiansen, A B Shaparis
PMCID: PMC291488  PMID: 6996613

Abstract

The addition of sodium metabisulfite as a source of sulfur dioxide delayed botulinal outgrowth in perishable canned comminuted pork when it was temperature abused at 27 degree C. The degree of inhibition was directly related to the level of sulfur dioxide. Levels greater than 100 microgram of sulfur dioxide per g were necessary to achieve significant inhibition when a target level of 100 botulinal spores per g was used. Sodium nitrite partially reduced the efficacy of the sulfur dioxide. Sulfur dioxide offers a new option for the control of botulinal outgrowth in cured or noncured meat and poultry products.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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