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!
Food Contact Packaging
BRCGS Food Standard Top 10 Certification Audit Non-Conformances in 2022
Product Development and Realization
Supplier performance evaluation in the pet food industry, such as at Mars and Nestlé Purina
Importance of Inspections in ensuring Food Safety
[Ad]
Actually it did! That was quite a great read, very insightful and makes me happy someone has asked and researched this topic in depth.
Food Contact Packaging
BRCGS Food Standard Top 10 Certification Audit Non-Conformances in 2022
Product Development and Realization
Supplier performance evaluation in the pet food industry, such as at Mars and Nestlé Purina
Importance of Inspections in ensuring Food Safety
Importance of Inspections in ensuring Food Safety
Are chilled soups a high care product?
Validating Hand Hygiene in a Gloves-Free Food Handling Process
How to Validate Frozen Food E-Commerce Delivery Temperatures
Food Safety Design of the Transport for Food