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

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...

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Bibliographic Details
Main Authors: Luis Patarata, Sílvia Martins, José António Silva, Maria João Fraqueza
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
dry-cured sausages
nitrite
wine
<i>clostridium</i>
<i>salmonella</i>
Online Access:https://www.mdpi.com/2304-8158/9/2/206

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