Control of C. botulinum.

From: Pacific Management Resources, Inc. (pacusa@pixi.com)
Date: Fri Jul 07 2000 - 17:27:41 PDT

Next message: Pamela Tom: "SCP Train-the-Trainer Course, 8/21/00, Honolulu, HI"

Date: July 7, 2000
To: Seafood Listers
Email: seafood@ucdavis.edu

Re: Control of C. botulinum in cooked, chilled and vacuum packed surimi-based fish cakes.

What options would a US processor have for chemical additives to control the growth of C bot. ?

Sodium nitrite? At what minimum concentration?
Potassium sorbate? At what minimum concentration?
Anything else?

I would appreciate any help and literature citations. Thank you.

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