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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.

B Source: Int J Food Microbiol, Volume 334 (2020) Keywords: Animals Botulinum Toxins Clostridium botulinum Cold Temperature Colony Count, Microbial cooking Food Handling Food Preservatives Pork Meat Sodium ...

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