Inhibitory effects on the growth of Clostridium perfringens through usage of nitrite salts from artificial and vegetable source

Abstract

The effect of Sodium Nitrite obtained from artificial and natural sources on Clostridium perfringens spore germination and outgrowth in turkey breast meat during abusive cooling (9 hrs, 12 hrs, 15 hrs, 18 hrs and 21 hrs) was evaluated. Nitrate and nitrites are commonly used curing agents in the meat industry as they act as inhibitors against microbial growth. Often microorganisms convert nitrites into nitrates which thereby affect the microbial activity in the meat product.