www.sausagemaking.org

Has anybody got a link as to how (precisely) nitrites kill (keep in stasis?) Clostridium botulinum? Most of the charcuterie books that cover this (well, the ones that I've got anyway) tell you that it works, what concentrations you need, how it is manufactured, give plenty of chemical equations, then suddenly become quite vague on the microbiology.

Thanks

SS

Here's a Google search:
https://www.google.com/search?client=sa ... 8&oe=UTF-8

This document may also be of interest:

http://www.efsa.europa.eu/en/scdocs/doc/14.pdf

HTH

Phil