TH265A - Components and methods for inhibiting the growth of Clostrinium botulinum and enterotoxin production in meat, duck, chicken, and fish products. - Google Patents

Abstract

The growth of Clostridium botulinum and the production of enterotoxins in poultry and fish meat products can be inhibited by adding a selective compound containing hypophosphoric acid and its salts in sufficient quantities to produce an effect. These compounds may be combined with other compounds in smaller amounts, such as 40 parts per million of sodium nitrite.

Claims (10)

1. A method to inhibit the production of enterotoxins by Clostridium botulinum in smoked meats, duck, chicken, and fish involves applying a coating made from hypophosphoric acid, sodium hypophosphorite, potassium hypophosphorite, calcium hypophosphite, magnesium hypophosphite, and manganese hypophosphite in concentrations of approximately 1,000 to 3,000 parts per million. 2. The method of claim 1 involves adding sodium hypophosphite to the product. 3. The method of claim 1 involves adding sodium nitrite to the product. 4. Method of claim 3 when the product is smoked. 5. Methods for inhibiting the formation of enterotoxins from Clostridium botulinum in smoked bacon involve adding selected substances derived from hypophosphoric acid, sodium hypophosphite, potassium hypophosphite, calcium hypophosphite, magnesium hypophosphite, and manganese hypophosphite in amounts ranging from approximately 1,000 parts per million to approximately 3,000 parts per million. 6. Method of claim 5 when sodium hypophosphite is added to bacon. 7. Method of claim 5 when sodium nitrite is added to bacon. 8. Method of Claim 1: When the product is smoked fish. 9. Method of Claim 1: When the product is a product of ground meat. 10. Method of Claim 1 when the product is a poultry meat product (Claim 10, 1 page, Figure)