Presentation: Reduction of Nitrite Levels in Processed Meat Products – Potential Application of Fermentates to Inhibit the Growth of <i>C. botulinum</i> (2015 Annual Meeting (July 25 - 28, 2015))

Reduction of Nitrite Levels in Processed Meat Products – Potential Application of Fermentates to Inhibit the Growth of C. botulinum

Tuesday, July 28, 2015: 9:00 AM

C123 (Oregon Convention Center)

Simbarashe Samapundo , University of Ghent , Ghent , Belgium

Frank Devlighere , University of Ghent , Ghent , Belgium