[Kinds, quality and application of nitrite salts in meat industry]
2005
Ansone, I.(SIA Latvijas sals tirdzniecibas kompanija, Riga (Latvia)) | Blija, A.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
Food poisoning bacteria can be in the raw meat, so it is important to get the curing mix and other processing conditions right. Cooking should destroy these microbes, other than spores, but the meat can also become contaminated during processing and packaging, both from the environment and food handlers. Strict attention to hygiene and good manufacturing practice is essential. Nitrite is effective against most food poisoning bacteria, including Clostridium botulinum and its spores (which might survive the cooking stage), although Salmonella is more resistant. There have been many cases of Staphylococcus aureus food poisoning from eating cooked meat products, usually due to contamination of the food by unhygienic handling during slicing and failure to keep it in the fridge e.g. at a picnic. Getting the right balance of nitrite salt, vacuumsalt, rock salt, pH, anaerobic conditions and low temperature is crucial in preventing the growth of this particular type of bacteria.
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