INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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One of the functions of sodium nitrite in meat products is to
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inhibit mold growth
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inhibit growth of Clostridium botulinum in vacuum packaged cured meats
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minimize purge in vacuum packaged meats
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reduce color fading in aerobically packaged cured meats
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Explanation:
Detailed explanation-1: -Nitrite plays a major role in inhibiting the growth of foodborne pathogens, including Clostridium botulinum (C. botulinum) that causes botulism, a life-threatening disease. Nitrite serves as a color-fixing agent in processed meat products.
Detailed explanation-2: -Nitrites are used in certain cured meat and poultry products to inhibit the growth of the bacterial spores of C. botulinum. The U.S. Department of Agriculture (USDA) authorized the use of nitrite in meat and poultry products beginning in 1925.
Detailed explanation-3: -Sorbic acid (0.2%) alone or in combination with nitrite (20, 40, and 156, tg/g) significantly (P< 0.05) inhibited spore germination.
There is 1 question to complete.