The technical assistance of H. Trenchard and L. Milnes-McCaffrey is gratefully acknowledged. Toxin tests were performed by D. Ashton (Brea, CA).
Antibotulinal Activity of Methyl and Ethyl Fumarates in Comminuted Nitrite-Free Bacon
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1574–1575, September 1983
How to Cite
HUHTANEN, C. N. (1983), Antibotulinal Activity of Methyl and Ethyl Fumarates in Comminuted Nitrite-Free Bacon. Journal of Food Science, 48: 1574–1575. doi: 10.1111/j.1365-2621.1983.tb03546.x
Reference to a brand or firm name does not constitute endorsement by the U.S. Dept. of Agriculture over others of a similar nature not mentioned.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/9/83; accepted 5/21/83
Mono- and dimethyl and ethyl esters of fumaric acid were evaluated for their antibotulinal efficacy in cans of comminuted nitrite-free bacon. At 0.125%, all were equal or superior to 120 ppm nitrite in preventing toxin formation in cans incubated at 30°C for 8 wk. No cans swelled or became toxic when mono- or dimethyl fumarate was added. With monoethyl fumarate, two cans out of twenty swelled but were nontoxic. The least effective ester was diethyl fumarate but its activity was equal to that of 120 ppm nitrite.