Addition of pure caution must be exercised if “Extreme sodium nitrite pure sodium nitrite is used.” “The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g lb)] for a 15 kg [(33 lb)] child.” Addition of Sodium nitrite can be added up to 200 CFR 318.7(c) sodium nitrite parts per million (or an equivalent of potassium nitrite) in the final product To access on the internet: except in bacon where it can be added up to 120 ppm ingoing. B Pathogen Addition of At the manufacturers’ recommended Suñen, E. 1998. Minimum – survival (liquid or solid) to levels, most bacteria were not inhibited inhibitory concentration of products by the addition of smoke to growth smoke wood extracts medium. against spoilage and pathogenic micro-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 – 48. Formulation B Growth of Addition of liquid All smokes tested showed some P.J., R.T. Toledo, S. – pathogenic bacteria smoke to products additional anti-microbial activity. The Ramakrishnan. 2005. and mold most effective have low pH and high Determination of Minimum carbonyl content, phenols do not Inhibitory Concentrations of seem to effect microbial inhibition. Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 M17. –
Addition of pure sodium nitrite “Extreme caution must be exercised if pure sodium nitrite is used.” “The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g lb)] for a 15 kg [(33 lb)] child.” Addition of sodium nitrite Sodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing. CFR 318.7(c) To access on the internet: B – Pathogen survival Addition of (liquid or solid) to products At the manufacturers’ recommended levels, most bacteria were not inhibited by the addition of smoke to growth medium. Suñen, E. 1998. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 – 48. Formulation B – Growth of pathogenic bacteria and mold Addition of liquid smoke to products All smokes tested showed some additional anti-microbial activity. The most effective have low pH and high carbonyl content, phenols do not seem to effect microbial inhibition. P.J., R.T. Toledo, S. Ramakrishnan. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 – M17.