Related Experiment Video
Updated: Jan 26, 2026

Evaluating Primary Blast Effects In Vitro
Published on: September 18, 2017
Evaluation of the Antibotulinal Effectiveness of Nisin in Bacon
Steve L Taylor1, Eileen B Somers1
1Food Research Institute, Department of Food Microbiology and Toxicology, and Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706.
Abstract:
Nisin in combination with nitrite is an effective antibotulinal treatment for bacon. However, rather high levels of nisin (100 to 150 ppm) are required in combination with 120 ppm nitrite to provide a brief, 1-wk extension of shelf life for inoculated bacon incubated at 27°C. This limited antibotulinal effectiveness of nisin in bacon would have little practical value. The limited antibotulinal effectiveness of nisin in bacon was attributed to its insolubility in pickle solutions and its likely slow and incomplete diffusion from the pickle solutions into pork belly tissue.
Related Concept Videos
Buffer Effectiveness
The buffer capacity is the amount of acid or base that can be added to a given volume...
Framing Effects
Biological Effects of Radiation
Self-Awareness and Its Effects
Effects of feedback
Feedback significantly modifies the gain of a control system. The gain of a system without feedback is altered by a factor of one plus GH, where G represents...
Effects of Creep

