Concepedia

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

Sarah Lebrun, Tom Van Nieuwenhuysen, Sébastien Crèvecoeur, Raphael Vanleyssem, Jacqueline Thimister, Sarah Denayer, Sabine Jeuge, Georges Daube, Antoine Clinquart, Bastien Frémaux

International Journal of Food Microbiology · 2020 · 32 citations · 23 references

DOI

Concepts

References

23

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

Karl‐Otto Honikel · Meat Science · 2007 · 950 citations

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Alternatives to nitrite in processed meat: Up to date

Amali U. Alahakoon, Dinesh D. Jayasena, Sisitha Ramachandra · Trends in Food Science & Technology · 2015 · 300 citations

, , +10

Noise-driven growth rate gain in clonal cellular populations

Mikihiro Hashimoto, Takashi Nozoe, Hidenori Nakaoka et al. · Proceedings of the National Academy of Sciences · 2016 · 175 citations · Full text

, , +17

Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli et al. · EFSA Journal · 2017 · 158 citations · Full text

, , +14

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

Walter P. Hammes · Food Microbiology · 2011 · 110 citations

, , +16