Experimental study reveals sodium nitrite inhibits Clostridium botulinum toxin in wieners regardless of sodium ascorbate levels, indicating ascorbate use does not compromise food safety.
Toxin production by Clostridium botulinum was inhibited by sodium nitrite levels above 50 mug/g of wiener. Sodium ascorbate at levels of 105 and 655 mug/g of product did not decrease the effectiveness of the sodium nitrite inhibition, nor did sodium ascorbate potentiate it. The results indicate that the use of sodium ascorbate in vacuum-packaged wieners does not appreciably alter the inhibition of C. botulinum toxin formation by sodium nitrite.
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Bowen et al. (1974) studied this question.
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