Is there a minimum PPM of nitrites necessary to deem a product food safe when curing meats?

Question

Is there a minimum PPM of nitrites necessary to deem a product food safe when curing meats?

Started by Josharp186, Apr 17 2024 05:45 PM

#1 Josharp186

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Posted 17 April 2024 - 05:45 PM

Hello,

I have found plenty of info about the maximum allowed PPM set by the USDA, FSIS, and FDA. There is quite a bit of info providing calculations. However, I would love to know if there is a minimum value of PPM that needs to be achieved in a curing recipe (dry or brine) that is necessary to prevent microbial growth, specifically Clostridium botulinum. Is a minimum value even a consideration? Any insight would be much appreciated!

Thanks!