Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> 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 <i>Clostridium sporogenes</i> (used as a surrogate for <i>Cl. botulinum</i>) and <i>Salmonella</i> in a dry-cure...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/2/206 |