Sorbic acid is a preservative commonly used in the alimentary field with antifungal and antibacterial effect.
Unlike other preservatives, it does not change the characteristics of the food and it is therefore possible to use it to preserve the meat.
Easy to use, it can be sprayed with a sprayer, or added directly to flour.
It is considered safe by FAO and the WHO.
The effect of sorbic acid against Clostridium botulinum has been confirmed by these studies (1).
References__________________________________
(1) Inhibition of type A and type B (proteolytic) Clostridium botulinum by sorbic acid.
B M Lund, S M George, J G Franklin
Appl Environ Microbiol. 1987 May; 53(5): 935–941
Sodium nitrite and sorbic acid effects on Clostridium botulinum spore germination and total microbial growth in chicken frankfurter emulsions during temperature abuse.
J N Sofos, F F Busta, C E Allen
Appl Environ Microbiol. 1979 Jun; 37(6): 1103–1109.
