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

Microbiological safety of processed meat products formulated with low nitrite concentration — A review

(2018) Soomin Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

(2018) Didier Majou et al.   MEAT SCIENCE

Noise-driven growth rate gain in clonal cellular populations

(2016) Mikihiro Hashimoto et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Sodium and Its Role in Cardiovascular Disease – The Debate Continues

(2016) Yee Wen Kong et al.   Frontiers in Endocrinology

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling

(2013) Mauricio Redondo-Solano et al.   FOOD MICROBIOLOGY

Cardiovascular and other effects of salt consumption

(2013) Francesco P. Cappuccio   Kidney International Supplements

Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium botulinum Type B in Meat Products by Using a Reduced Level of Nitrite

(2012) RIIKKA KETO-TIMONEN et al.   JOURNAL OF FOOD PROTECTION

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

(2012) Vladimir M. Tomović et al.   MEAT SCIENCE

Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

(2011) Walter P. Hammes   FOOD MICROBIOLOGY

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE

Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled☆

(2007) M PECK et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY