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Robach, M.C. et al.

System for evaluating clostridial inhibition in cured meat products.

A method for evaluating inhibition of Clostridium botulinum, C. sporogenes, and C. perfringens in cured meat products was developed. This system can easily be used in the microbiology laboratory using aluminum ointment tubes as the product container. Swells caused by gas production by the organism are easily observed by using the aluminum tubes. Results obtained confirmed earlier work on the inhibitory effect of sodium nitrite and sorbic acid against the clostridia in cured meat products.[1]

References

System for evaluating clostridial inhibition in cured meat products. Robach, M.C., Ivey, F.J., Hickey, C.S. Appl. Environ. Microbiol. (1978) [Pubmed]

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