Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and ni...

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Detalles Bibliográficos
Autores principales: Patarata, Luis, Martins, Sílvia, Silva, José António, Fraqueza, Maria João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073624/
https://www.ncbi.nlm.nih.gov/pubmed/32079181
http://dx.doi.org/10.3390/foods9020206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073624/
https://www.ncbi.nlm.nih.gov/pubmed/32079181
http://dx.doi.org/10.3390/foods9020206

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