Application of the System Sodium Chloride–Sodium Nitrite–Sodium Nitrate to Meat Curing

1941 ◽  
Vol 33 (1) ◽  
pp. 98-102
Author(s):  
George L. Clark ◽  
Lloyd A. Hall
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Nitrate ◽  
System Sodium

scholarly journals Effect of Sodium Nitrite, Sodium Chloride, and Sodium Nitrate on Germination and Outgrowth of Anaerobic Spores1

1968 ◽  
Vol 16 (2) ◽  
pp. 406-411
Author(s):  
Charles L. Duncan ◽  
E. M. Foster
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Nitrate

scholarly journals Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

2020 ◽  
Vol 12 (4) ◽  
pp. 350-354 ◽  
Author(s):  
Alexander Wolff ◽  
Taras Günther ◽  
Thiemo Albert ◽  
Reimar Johne
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Sodium Nitrate ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
High Salt ◽  
Genotype 3 ◽  
Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

scholarly journals Effect of Sodium Nitrite, Sodium Chloride, and Sodium Nitrate on Germination and Outgrowth of Anaerobic Spores1

1968 ◽  
Vol 16 (2) ◽  
pp. 406-411 ◽  
Author(s):  
Charles L. Duncan ◽  
E. M. Foster
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Nitrate

Solubility of electrolytes. II. The ternary system sodium nitrite-sodium chloride-water

1959 ◽  
Vol 24 (2) ◽  
pp. 503-507 ◽  
Author(s):  
E. Erdös ◽  
H. Šimková
Keyword(s):  
Sodium Chloride ◽  
Ternary System ◽  
Sodium Nitrite ◽  
Chloride Water ◽  
System Sodium

scholarly journals Quantitative Interaction Effects of Carbon Dioxide, Sodium Chloride, and Sodium Nitrite on Neurotoxin Gene Expression in Nonproteolytic Clostridium botulinum Type B

2004 ◽  
Vol 70 (5) ◽  
pp. 2928-2934 ◽  
Author(s):  
Maria Lövenklev ◽  
Ingrid Artin ◽  
Oskar Hagberg ◽  
Elisabeth Borch ◽  
Elisabet Holst ◽  
...  
Keyword(s):  
Gene Expression ◽  
Carbon Dioxide ◽  
Growth Rate ◽  
Sodium Chloride ◽  
Optical Density ◽  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Lag Phase ◽  
Type B ◽  
Phase Duration

ABSTRACT The effects of carbon dioxide, sodium chloride, and sodium nitrite on type B botulinum neurotoxin (BoNT/B) gene (cntB) expression in nonproteolytic Clostridium botulinum were investigated in a tryptone-peptone-yeast extract (TPY) medium. Various concentrations of these selected food preservatives were studied by using a complete factorial design in order to quantitatively study interaction effects, as well as main effects, on the following responses: lag phase duration (LPD), growth rate, relative cntB expression, and extracellular BoNT/B production. Multiple linear regression was used to set up six statistical models to quantify and predict these responses. All combinations of NaCl and NaNO2 in the growth medium resulted in a prolonged lag phase duration and in a reduction in the specific growth rate. In contrast, the relative BoNT/B gene expression was unchanged, as determined by the cntB-specific quantitative reverse transcription-PCR method. This was confirmed when we measured the extracellular BoNT/B concentration by an enzyme-linked immunosorbent assay. CO2 was found to have a major effect on gene expression when the cntB mRNA levels were monitored in the mid-exponential, late exponential, and late stationary growth phases. The expression of cntB relative to the expression of the 16S rRNA gene was stimulated by an elevated CO2 concentration; the cntB mRNA level was fivefold greater in a 70% CO2 atmosphere than in a 10% CO2 atmosphere. These findings were also confirmed when we analyzed the extracellular BoNT/B concentration; we found that the concentrations were 27 ng · ml−1 · unit of optical density−1 in the 10% CO2 atmosphere and 126 ng · ml−1 · unit of optical density−1 in the 70% CO2 atmosphere.

The System Sodium Chlorate-Sodium Chloride Water at Various Temperatures

1958 ◽  
Vol 62 (6) ◽  
pp. 755-756 ◽  
Author(s):  
Thomas S. Oey ◽  
Donald E. Koopman
Keyword(s):  
Sodium Chloride ◽  
Sodium Chlorate ◽  
Chloride Water ◽  
System Sodium

Raman Spectroscopy of the Reaction of Sodium Chloride with Nitric Acid:  Sodium Nitrate Growth and Effect of Water Exposure

2001 ◽  
Vol 105 (15) ◽  
pp. 3788-3795 ◽  
Author(s):  
Christopher D. Zangmeister ◽  
Jeanne E. Pemberton
Keyword(s):  
Raman Spectroscopy ◽  
Nitric Acid ◽  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Water Exposure ◽  
Effect Of Water
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