The Perigo effect in pork

摘要: Summary Perigo, Whiting & Bashford (1967) showed that nitrite heated in a laboratory medium was more inhibitory to clostridia than explicable by the level itself. They suggested this effect may be involved safety of canned cured meats. A suitable experimental procedure has been developed enable meat investigated. Using Perigo type shown with minced pork. The roles physical conditions, and chemical additives, formation inhibition, have examined. In most work described report Clostridium sporogenes NCTC 8594 used as test organism. Spores organism, also vegetative sporing cultures Cl. botulinum (types A, B E), together some other strains sporogenes, tested meat/nitrite system. Finally, is considered light still unexplained stability products which only received mild heat process.