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
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!
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Actually it did! That was quite a great read, very insightful and makes me happy someone has asked and researched this topic in depth.
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